Photo by Julie O’Malley
Caramel Banana Tart
1 sheet shortcrust pastry, thawed
300g fresh, reduced-fat ricotta
110g pkt goat’s cheese
60g (1/3 cup) icing sugar mixture
40g butter
55g (1/4 cup, firmly packed) brown sugar
60ml (1/4 cup) thickened cream
3 small bananas, peeled, thinly sliced diagonally
45g (1/4 cup) dry roasted hazelnuts, coarsely chopped
- After rolling out pastry, line a 11 x 34cm tart tin with removable base. Don’t trim the top as it will shrink during baking, you can cut off excess after. Prick all over the base with a fork and place in the freezer for 5 minutes to rest.
- Bake for approx 15 minutes or until crisp and golden. Remove from the oven and carefully trim off excess pastry. Remove from the tin and remove the base. Place on a serving plate and set aside to cool.
- Meanwhile, use an electric mixer to beat the ricotta, goats cheese and icing sugar until smooth.
- In a small saucepan, place butter, brown sugar and cream. Cook over low heat, stirring for about 5 minutes or until melted and combined. Set aside to cool slightly.
- Spoon the ricotta mixture into the pastry case and use the back of a spoon to smooth the surface. Layer the banana slices, overlapping slightly, over the top. Drizzle the caramel sauce over the top. Sprinkle with the nuts and serve immediately with a little more of the sauce if desired.
Photo by Julie O’Malley