Golden and Sweet Caramelised Banana and Salted Peanut Tart with Rich Dark Chocolate Ganache
This recipe is brought to you in collaboration with Melie's Kitchen. Golden and sweet caramelised Dole Bobby Bananas on top of a salted peanut tart smothered with rich, dark chocolate ganache..mmmm. Give this scrumptious recipe a try!
Ingredients
Pastry:
400g whole sheet flakey puff pastry
1 egg, beaten (for brushing)
2 Tbsp caster sugar
Peanut Filling & Ganache:
50g butter
½ cup brown sugar
1 ¼ cups cream (divided)
½ cup smooth peanut butter
250g cream cheese
1 tsp vanilla extract
2 Tbsp milk
200g dark chocolate
Caramelised Bananas:
6 ripe Dole Bobby Bananas, peeled
50g butter
To Serve: handful of crushed, salted peanuts
Method
Preheat your oven to 200°C bake.
Prep pastry:
Gently unroll pastry over a lined oven tray and trim edges to form a rectangular shape. Brush pastry with beaten egg, then sprinkle evenly with caster sugar. Using the tip of a sharp knife, score a 2cm border around the outer edge of the pastry. Prick pastry all over with a fork inside the scored border. Bake on the lower middle oven rack for about 15-20 minutes, until very golden brown. Set aside.
Make peanut filling:
Add butter, brown sugar and ½ cup of the cream to a small pot (reserve remaining cream for ganache). Cook on medium heat, until combined and mixture comes to a rolling boil. Once boiling, remove from heat and whisk in peanut butter. Place into the fridge for about 10 minutes to cool. Once cooled, add to a large bowl along with cream cheese, vanilla and milk. Using electric beaters, beat on high speed for about 2 minutes, until pale and fluffy.
Make ganache:
Roughly chop chocolate and add to a heat-proof bowl, along with remaining ¾ cup cream. Microwave in 30 second bursts, stirring after each burst, until chocolate is melted and ganache is smooth and combined. Set aside to serve.
Caramelised Bananas:
Cut bananas in half lengthwise and set aside. Heat half the butter in a large fry-pan on high heat. Cook bananas, in batches, for 2 minutes each side, until golden and caramelised. Remove from the pan. Repeat with the remaining butter and bananas for the second batch.
Assemble tart:
Spoon peanut filling into the baked pastry crust and spread out within the border. Top with caramelised bananas, then drizzle with half of the chocolate ganache. Sprinkle over peanuts. Serve at room temperature with the remaining ganache for drizzling.