I think I made this dessert just to have another reason to get out the blow torch.
When you heat sugar there is a wonderful caramel scent that is so distinct and comforting.
I wish I could bottle it. It’s like vanilla meets toffee with a hint of coffee. I usually always get to enjoy that smell just before eating creme brûlée so it’s an exciting time.
When I went to cooking school I made creme brûlée all the time just so I could practice using the blow torch and melting the sugar. Many times though I went too far and the sweet caramel breeze turned into a sharp bitter burnt disappointment.
I should also mention that I usually never include refined sugar in my recipes because to be honest it is in everything and I look for a refuge from it and the world that is coated in it.
So you could get coconut sugar which works because it is a dry sweetener that is better than plain old Mr Granulated. If you don’t have that just use a little dusting of plain sugar on top of the bananas just this once for that caramel crunch or feel free to leave it off altogether. If you don’t have a blowtorch the broiler/grill setting on your oven/cooker should do the trick but beware it’s harder to control.
Sugar Plum Pecan Caramelised Banana Tart
(say that 5 times fast!)
Makes one 9inch tart feeds approx. 6 people.
150g (1/2cup) dried plums/prunes
2 Tbsp maple syrup
1 Tbsp water
1 Tbsp Nut butter
2 tsp Lemon Juice
3 Tbsp coconut oil
3 Tbsp honey (or sweetener of your choice)
100g (3/4cup) Pecans
1 banana (100g)
50g (1/2c) oats
1/2 tsp baking powder
splash of vanilla extract
pinch of sea salt
Top of Tart:
1-2 Banana + 1 Tbsp of coconut sugar or granulated sugar for caramelised top
1)Place all ingredients into your food processor
2)Blend until smooth. If too thick add a touch more water. Set aside
1)Start by blending your oats and pecans into a loose flour in the food processor set aside.
2)In the food processor blend the chilled coconut oil with the honey until it makes a fluffy cream.
3)Then add to that all the ingredients for the base until it fully comes together to make a dough. Press into a 9inch springform cake pan that is lined with baking paper so it doesn’t stick (Or and 9inch tart pan or pie dish).
4)Bake for 12-15 mins at 180c/350f or till lightly golden. Remove then allow to cool on wire rack.
Once cooled spread caramel on baked base. Then add sliced bananas on top then sugar (optional)
Then heat gently with a blow torch or the grill/broiler setter on your oven till sugar is caramelised.
Slice and eat.
If you want to save for later slice and caramelise bananas just before serving.
If you know someone who would love this why not share it with them