Maple Banofee Tart
Monday, March 18, 2013
This recipe was developed for My Secret Kitchen using their unbelievably delicious maple caramel sauce. I'm sure you could recreate this using ordinary caramel, but it would be missing the alluring maple undertones.
For the tart
1/2 tsp vanilla extract
1/2 tsp salt
1 tsp baking powder
1 slab 70% dark chocolate
2 ripe bananas, sliced
6 tbsp My Secret Kitchen Maple Caramel Sauce
180g Stork or unsalted butter
240g plain flour
To serve: good quality vanilla bean ice cream, extra Maple Caramel Sauce and a few ripe berries.
All right, let's cook:
Melt the Stork or butter in a saucepan over a medium-high heat. Stir in the sugar with a wooden spoon until dissolved. Do not allow to boil. Pour into a mixing bowl and mix in the maple caramel sauce.
Once the dough has chilled, preheat the oven to 180C. Pour the mix into a 24cm fluted flan pan. And bake 10 to 12 minutes or until golden. Once baked, arrange the banana slices over top and grate over as much of the dark chocolate as you'd like. Put back into the refrigerator for at least four hours.
Serve with a drizzle of maple caramel sauce, a scoop of good quality vanilla bean ice cream and a few berries.