Banoffee Tart: Bananas, Caramel and Cream

• bananas↗4

  sliced

• caramel↗394g g

  or dulce de leche

• heavy cream (30%+)300ml ml
• dark chocolate↗

  (optional)

• butter↗100g g

  chilled (plus extra for greasing)

• wheat flour↗200g g
• medium egg1

  separated (yolk separate)

• fine sugar (golden)1 ст. л. tbsp

Step-by-step instructions

1. 1

   Prepare the crust. In a food processor combine the cold butter and flour, pulse several times until the mixture resembles crumbs. Add the yolk and sugar, pulse again until the ingredients combine. Gradually add the very cold water, one tablespoon at a time, pulsing after each addition. Stop adding water as soon as the dough begins to come together into a single mass.

2. 2

   Remove the dough and continue to bring it together, gently kneading by hand. When you have a smooth ball, tightly wrap it in cling film and chill in the refrigerator for 30 minutes.

3. 3

   Preheat the oven to 190 °C (170 °C with convection, gas mark 4). Grease a 23 cm tart tin (with removable bottom). Roll out the chilled dough on a lightly floured surface, place it in the tin leaving about 0.5 cm of overhang. Trim the excess with kitchen scissors.

4. 4

   Line the bottom with parchment paper and weight it with ceramic beads or dry rice. Bake for 15 minutes, then remove the paper and beads, brush the surface with beaten egg white. Return to the oven for another 15–20 minutes until the crust is crisp, golden and baked through. Let it cool completely (it can be made a day ahead).

5. 5

   Spread half of the caramel over the cooled crust, arrange the sliced bananas, then drizzle the remaining caramel and refrigerate.

6. 6

   Whip the cream to a fluffy, thick consistency and spread it evenly on top with a spoon. Before serving, grate the dark chocolate into several pieces.