This recipe has been suggested by a VIP Host and I love the sound of it, so wanted to share it. We are making it as our dessert at a Masterclass this Saturday.
Preheat oven to 200 o C.
Place castor sugar and 2 tablespoons of water in saute pan and cook over medium heat stirring until sugar dissolves. Bring to the boil for 8 minutes, until the liquid is a dark caramel colour.
Remove from heat and add butter, swirling the pan until it dissolves. do not stir, as caramel may crystallize. Sprinkle chopped pecans on top . Trim ends from bananas then slice each into three long strips, through the skin. Peel then arrange slices over caramel and pecans in the saute pan.
Place a sheet of pastry slightly larger than the dish over banana, pecan & caramel. Place 4 slits in the pastry to allow steam to escape .
Cook in pre-heated oven for 30 minutes , unitl pastry is dark golden. remove from oven and turn out onto a serving plate.
Serve tart with whipped cream
Careme Puff Pastry is our pastry of choice.