Simple Banana Tarte Tatin Golden Syrup Icecream
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Cuisine
Australian
Simple Banana Tarte Tatin Golden Syrup Icecream
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An irresistible dessert. Great for the family or as a special dessert for friends
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Ingredients
Pastry
- 200 gm plain flour
- 100 gm butter unsalted
- 40 ml water
- 1 pinch salt
Caramel
- 100 gm brown sugar 3/4
- 50 gm butter
- 40 ml water 2 Tablespoons approx, warm
- 6 whole banana approx depending how large they are
Golden Syrup Ice cream
- 600 ml thickened cream or high fat cream
- 125 ml golden syrup 1/2 cup
- 5 ml vanilla
Instructions
- You will need 6 small cake tins with removable bottoms or tart tins. Line each with baking paper . Oven 190 C / 375 F Beat the cream till starting to thicken. Add the golden syrup in a continuous flow till all of it is incorporated. Beat only until thick and creamy but not too stiff. Put into a container with a lid and freeze overnight
Pastry
- Put the flour, salt and butter into the food processor and process till combined and the butter is incorporated. Add 1 Tbsp of water at a time till it comes together.
- Turn out of the bowl and press together
- Wrap in plastic and refrigerate for 30 minutes.
Make the caramel base
- Melt the sugar and butter slowly, in a small non stick pan. Once melted add 2 Tablespoons of water and mix together vigorously. Pour a bit of the caramel into the base of the 6 small prepared tins.
- Take the dough out of the refrigerator and roll out on a floured bench. The dough can be rolled very thin. You need to cut 6 circles from it the same diameter as the tins you are using. Use a cup or plate to cut around or free form cut with a knife. The circle can be a fraction bigger than the container.
- Slice the bananas about 1 to 1 1/2 cm thick (1/2 inch). Put the sliced bananas on top of the caramel. Tuck the pastry rounds on top of the bananas tucking the edges in well.
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