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Simple Banana Tarte Tatin Golden Syrup Icecream

An irresistible dessert. Great for the family or as a special dessert for friends

Course: Dessert
Cuisine: Australian

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 warm water 2 Tablespoons approx.
  • 6 whole bananas 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

    Cup of Yum
  1. 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
  1. 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.
  2. Turn out of the bowl and press together
  3. Wrap in plastic and refrigerate for 30 minutes.
Make the caramel base
  1. 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.
  2. 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.
  3. 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.