Get ready to wow your guests with a delectable dessert that not only tastes amazing but also packs a delightful boozy punch. This recipe calls for a chefs’ blow torch, adding a touch of flair to your culinary masterpiece.
Preparation time
30 mins to 1 hour
Cooking time
less than 10 mins
Serves
6–8
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the base
- 100g/3½oz smooth speculoos spread, such as Biscoff
- 300g/10½oz speculoos biscuits
- 23cm/9in blind-baked tart shell
For the banana purée
- 60g/2¼oz unsalted butter
- 4 overripe bananas, peeled and sliced
- 1 vanilla pod, seeds removed
- 60g/2¼oz caster sugar
- 50ml/2fl oz dark rum
For the caramelised bananas
- 2 bananas, peeled and sliced
- 20g/1oz caster sugar
For the cream
- 300g/10½oz double cream
- 20g/1oz icing sugar
- 300g/10½oz crème fraîche
To serve
- chocolate curls or shavings
- cocoa powder
Method
To make the base, blitz the spread with the biscuits in a food processor. Press the mixture into the tart shell. Set aside.
To make the banana purée, heat the butter in a saucepan until it starts to turn brown. Add the bananas and vanilla and fry for a bit. Add the sugar and cook until the bananas caramelise, around 5 minutes. Add the rum and flambé. Remove from the heat, leave to cool and then blitz to a purée. Chill in the fridge for at least one hour.
To make the caramelised bananas, sprinkle the bananas with the sugar. Use a chefs’ blow torch to glaze the banana slices. Set aside.
To make the cream, semi-whip the double cream and icing sugar. Mix in the crème fraîche and set aside.
To serve, assemble the tart by spooning the banana purée over the biscuit base. Layer in the caramelised bananas then top with the cream. Scatter over some chocolate curls, sprinkle over some cocoa powder and serve.
