Caramel Banana Tart
- 1 sheet (29 x 29cm) frozen ready-rolled shortcrust quiche pastry, just thawed
- 300g fresh ricotta
- 1 x 110g pkt goats 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
- Preheat oven to 200°C. Cut the pastry in half. Line a 2.5cm deep, 11 x 34cm (base measurement) tart tin, with removable base, with the pastry. Use a fork to prick the base all over. Place in the freezer for 5 minutes to rest. Bake for 15 minutes or until crisp and golden.
- Meanwhile, use an electric beater to beat the ricotta, goats cheese and icing sugar in a medium bowl until smooth. Place the butter, brown sugar and cream in a small saucepan. Cook over low heat, stirring, for 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. Place on a serving platter and drizzle over the caramel sauce. Sprinkle with hazelnut and serve immediately.
Tip: Placing the lined tart tin in the freezer in step 1 allows the pastry to rest. If you don't rest it first, your pastry can shrink during baking.
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