Editor-in-Chief & Publisher: MIR JAVED RAHMAN


Potassium Fest


Issue Date 22 - 28 Apr, 2017 at 2:00 PM

Caramel-Banana Tart

Caramel-Banana Tart
Ingredients

· 1 sheet (29 x 29cm) frozen ready to roll quiche pastry, just thawed
· 300g fresh ricotta cheese
· 1x110g goat cheese
· 60g icing sugar mixture
· 40g butter
· 55g (firmly packed) brown sugar
· 60ml thickened cream
· 3 small bananas, peeled, thinly sliced diagonally
· 45g dry roasted hazelnuts, coarsely chopped

Method
Preheat oven to 200°C. Cut the pastry in half. Line a 2.5cm deep, 11x34cm (base measurement) tart tin with removable base, with the pastry. Use a fork to prick the base all over, then place in the freezer for about five minutes to rest. Bake for 15 minutes or until crisp and golden. Meanwhile, use an electric beater to beat the ricotta, goat cheese and icing sugar in a medium bowl until smooth. Place butter, brown sugar and cream in a small saucepan and cook over low heat, stirring for about five 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. Place on a serving platter and drizzle over the caramel sauce. Sprinkle with hazelnut and serve immediately.





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