Salted caramel banoffee tart

Babiche Martens

For a sweet treat, you can’t beat banoffee pie. This is one American dish I can’t decline, with its smooth salted caramel, bananas and cream.

Ingredients

150 g	Sweet pastry sheet (Main)
200 ml	Cream, lightly whipped
2 medium	Bananas, sliced (Main)
1 sprinkle	Cinnamon

Salted caramel

100 g	Butter
200 g	Soft brown sugar
200 ml	Cream
1 tsp	Salt
½ tsp	Vanilla

Directions

1. Preheat an oven to 180C.
2. Line a 22cm pie tin with pastry. Line with baking paper and rice and bake blind for 15 minutes. Remove and cool.
3. To make the salted caramel — In a small pot melt the butter, add the brown sugar, cream and salt. Bring to a steady boil for 8 minutes, add the vanilla then remove from the heat and cool.
4. When the caramel has cooled, spoon into tart base. Refrigerate until needed.
5. Before serving, top the tart with cream and sliced bananas. If it is to sit for a while, squeeze lemon over the bananas before topping with cream.

See more of Angela's pastry recipes

• Apricot and blue cheese filos
• Basic savoury pastry