David and Scott: Banana tartlet
Banana tartlet with mascarpone cream and praline
30 mins (+ refrigerating)
Cooking time : 40 mins
Ingredients1 tsp Bundaberg rum
20ml golden syrup
Raspberries, to serve
125g unsalted butter, chopped, at room temperature
50g caster sugar
1 egg, lightly beaten
200g plain flour, sifted
1 pinch of salt
1 1/4 tsp vanilla bean paste
40g caster sugar
2 egg yolks
1 pinch of salt
25g macadamia nuts, toasted, finely chopped
20g unsalted butter
10g brown sugar
2 firm ripe bananas, cut into 5mm slices
1. To make pastry, beat butter and sugar with an electric mixer until lightly creamed, then gradually drizzle in egg until combined. Stir in flour and salt until mixture just comes together to form a dough. Cover in plastic wrap and refrigerate for at least 90 minutes.
2. Meanwhile, gently stir rum into mascarpone and refrigerate until required.
3. To make pastry cream, heat milk and vanilla bean paste in a heavy-based saucepan over medium heat, without boiling, until hot. Remove from heat.
4. Whisk sugar, cornflour, egg yolks, salt and 60ml (1/4 cup) of the milk mixture in a medium bowl to form a smooth paste. Gradually whisk in remaining milk mixture. Return mixture to saucepan and cook over medium heat, stirring continuously, for 2-3 minutes or until thickened. Pass through a coarse strainer into a large bowl, then cover surface with plastic wrap and refrigerate until cold.
5. Preheat oven to 180C. Lightly grease one 4-hole 8cm round loose-based tart pans.
6. Roll out dough between 2 sheets of baking paper until 3mm thick. Cut out 4 x 11cm rounds and use to line prepared pans. Roll a rolling pin over top of pans to trim edges and prick bases with a fork. Reserve remaining pastry for another use.
7. Bake for 11-12 minutes or until golden, then cool completely. Spread base of each tart shell with 1 tsp golden syrup. Beat pastry cream vigorously to loosen, then pipe or spoon into tart shells.
8. Meanwhile, to make praline, line an oven tray with baking paper. Spread nuts on tray in a single layer. Stir sugar and water in a medium heavy-based saucepan, without boiling, until sugar dissolves. Use a wet pastry brush to brush down any stray sugar crystals on side of pan. Bring mixture to the boil and boil, without stirring, for 7-8 minutes or until golden brown. Carefully pour caramel over nuts on prepared tray. Cool until set, then break into pieces and process in a food processor until coarsely chopped.
9. To make caramelised bananas, melt butter and sugar in a frying pan over medium heat. Add bananas and cook, turning occasionally, until golden brown.10. To serve, place tarts on serving plates and top with bananas. Serve with a quenelle of mascarpone, a row of praline and raspberries.
Tips:- Tarts can be made and filled with syrup and pastry cream several hours in advance. Store, covered, in the refrigerator. Bring to room temperature and top with the freshly cooked bananas to serve.
- Increase rum in mascarpone if you prefer a stronger flavour. You may need to balance with a little icing sugar.
- This praline would also be delicious sprinkled over ice cream or used to decorate cakes or muffins.