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Banana and Salted Caramel Tart
A Fairtrade Fortnight special, this indulgent dessert makes the most of Fairtrade bananas, sugar and vanilla. It takes some time to prepare, but it can be made in advance and the results are well worth the effort!
For the pastry
- 60g butter
- 120g plain flour
- 1 tablespoon icing sugar
- 1 egg yolk
For the caramel
- 225g Fairtrade golden granulated sugar (LJ090)
- 180ml double cream
- 50g unsalted butter
- ½ – 1 ½ tsp sea salt
For the custard
- 4 egg yolks
- 60g Fairtrade caster sugar (LJ889)
- 30g plain flour
- 280ml milk
- A few drops Fairtrade vanilla extract (LJ334)
For the topping
- 2 large Fairtrade bananas
You’ll also need a 25cm tart tin, baking parchment and baking beans.
- Preheat the oven to 180ºc, gas mark 4. Grease and line a 25cm tart tin with baking parchment.
- To make the pastry, cut the butter into small cubes then rub it into the flour until it has the consistency of fine breadcrumbs. Stir in the icing sugar and egg yolk. Gradually mix in up to two tablespoons of cold water- just enough to allow the mixture to stick together.
- Roll out the pastry and use it to line the tin, pricking the base all over with a fork. Blind bake the pastry for 20 minutes, then set aside.
- For the caramel, put the sugar and 60ml of water into a medium-sized pan. Heat gently until the sugar has dissolved, then turn up the heat to medium. Cook the mixture for around five minutes, stirring occasionally, until it has turned a golden brown colour.
- Carefully stir the cream into the caramel- it will bubble. Then stir in the butter, and add salt to taste. Transfer the caramel to a bowl to cool, leaving 1/3 of it in the pan for the banana topping.
- For the custard, put the egg yolks and sugar into a bowl and whisk together. Stir in the flour. Put the milk and vanilla in a pan and heat until simmering. Pour the milk over the egg mixture, stirring it continually until they are well combined. Return this to the saucepan and heat gently, continuing to stir, until the custard is nice and thick. Transfer the custard to a bowl to cool.
- Now to assemble. Pour the cooled caramel into the pastry case (you may want to refrigerate this for a while so that the layers stay separate). Add the cooled custard on top of this so that the case is almost full, smoothing over the surface.
- Slice the bananas for the topping and re-warm the reserved caramel in the pan. Gently toss the banana slices in the caramel mixture, then arrange them on top of the tart.
- Put the tart in the oven for 20-25 minutes, until the bananas are softened and the caramel is bubbling. Leave to cool completely before removing the tart from the tin and serving.