Salted Caramel Banana Cream Tarts

Banana and Salted Caramel Tarts

Shortcrust pastry with a salted caramel, banana and chantilly cream filling ~

For the pastry –
220g/ 7 3/4oz/ 1 1/2 cups plain flour
20g/ 3/4oz/ 1 tbsp ground almonds
40g/ 1 1/2oz/ 2 tbsp icing/powdered sugar
pinch salt
140g/ 5oz (1 1/4 sticks) cold unsalted butter, cut into cubes
1 egg yolk
1 tsp vanilla extract
1/2 – 1 tbsp cold water

For the salted caramel –
70g/ 2 1/2oz/ 1/2 stick unsalted butter
100g/ 3 1/2oz/ 1/2 cup soft brown sugar
50g/ 1 1/2oz/ 2 tbsp golden syrup
90ml/ 3floz/ 1/2 cup double cream
1 tsp sea salt + extra for sprinkling

For the topping –
200ml/ 7fl oz/ 1 cup whipping cream
2 tsp vanilla extract
2 tbsp sugar
1-2 ripe bananas

Salted Caramel Banana Cream Tarts

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