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12 Sep 2012

SERVES 12 
PREP 20mins plus chilling 
COOK 20mins

 

200ml thickened cream
2 tbsp pure icing sugar, sifted, plus 2 tsp extra
125g unsalted butter, at room temperature
1 2/3 cups (250g) plain flour
1 egg
2 x 380g cans Caramel Top ‘n’ Fill
4 bananas
1/4 cup (35g) roasted hazelnuts, skins removed, roughly chopped
20g dark chocolate, grated

1 Using an electric mixer, beat cream and extra icing sugar until soft peaks form. Cover with plastic wrap and store in fridge until required.

2 Preheat oven to 190C or 170C fan. Grease a 4cm-deep 24cm loose-based tart pan.

3 Using an electric mixer fitted with a paddle attachment, beat butter and icing sugar until pale and creamy. Reduce speed to low and beat in flour and a pinch of salt until combined. Add egg and beat for 2 mins, until dough forms a ball.

4 Roll out dough between two 30cm sheets of baking paper until 3mm thick. Peel off top sheet of paper. Use remaining paper to lift pastry and turn into prepared pan. Peel off paper and use fingertips to gently press pastry into sides of pan. Using your thumb, press excess pastry over edge of pan to trim. Chill for 30 mins.

5 Line pastry case with baking paper and fill with baking weights, rice or dried beans. Blind bake for 10-12 mins, until starting to colour. Remove paper and weights. Bake for another 10 mins, until pastry is golden. Cool.

6 Fill pastry case with a 3cm layer of caramel. Peel bananas and slice into thick wedges. Arrange banana over caramel. Top with whipped cream and scatter over chopped hazelnuts and grated chocolate. Slice and serve. 

In each serve 1904 kilojoules, 8g protein, 22g total fat (13g sat fat), 56g carbohydrate (39g sugar), 2g fibre, 129mg sodium.

TIP 
• To roast hazelnuts, bake in a 200C or 180C fan oven for 5 minutes, until coloured. Cool slightly, then place hazelnuts in a clean tea towel and rub to remove the skins.

 

Gary’s secrets 
• For a good sweet shortcrust pastry, add a pinch of salt to the dry ingredients – it makes a difference to both the flavour and texture.

• Don’t store the baked pastry case in the fridge. It will affect the flavour and you’ll lose the lovely crumbly texture that makes this dessert so special.

• If you don’t like making pastry, combine crushed digestive biscuits and melted butter, then press the mixture into the tart pan to create a crust. Chill in the fridge until set.

 


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Last modified on Tuesday, 04 December 2012 00:47
Gary Mehigan

Hi my Fellow Food Obsessed,
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