Banoffee Tart

Tart:

1 Cup (150g) Lighthouse Biscuit, Pastry & Cake plain flour

¼ Cup (60g) Caster sugar

100g Butter, cold and diced

A pinch of salt

1 Egg yolk

1-2 Tbsp Cold water


Toffee:

395g Can sweetened condensed milk

75g Butter, diced

½ Cup (110g) Brown sugar

2 Tbsp Golden syrup


Toppings:

2-3 Large (~500g) Bananas, thinly sliced

300ml Thickened cream, whipped

Tart 

  1. Place the flour, sugar, salt in a mixing bowl. Place the cold butter into the bowl, and gently soften the butter into the flour mixture until it resembles breadcrumbs. 

  2. Mix in the egg yolk and just enough cold water to bring the mixture together as a dough. 

  3. Knead lightly and shape dough into a round disc, cover with cling wrap and leave to rest in the refrigerator for 30 minutes. 

  4. Pre-heat oven to 200°C Conventional or 180°C Fan-forced. Lightly grease and line a 23cm tart tin. 

  5. On a lightly floured surface, roll the dough until it is large enough to cover the prepared tart tin. Line the tin with the dough and trim the excess. Prick the base of the pastry case with a fork and place it in the freezer for 10 minutes. 

  6. Thereafter, line the pastry case with a sheet of baking paper and fill with baking weights and bake for 10 minutes. Remove the weight and bake for a further 10-12 minutes until light golden brown. 

  7. Allow to cool. 

 

Toffee

  1. In a medium saucepan, combine butter and brown sugar. Stir over low heat until it becomes a smooth liquid. Add the can of condensed milk and stir over low heat for 20 minutes or until the mixture has thickened and turned golden-brown. 

  2. Remove from the heat and leave to cool for about 10 minutes. 


Assembly

  1. Remove the tart from tin and place sliced bananas on the bottom of the tart. 

  2. Top with toffee and leave it in the refrigerator to chill for about 15 minutes- the toffee would become chewy. 

  3. Spread the whipped thickened cream on top of the toffee. 

  4. Place sliced bananas on top and dust with cocoa powder. 

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