Banana Caramel Tart

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/2 cup butter, at room temperature
• 1/4 cup sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 3 large bananas, thinly sliced
• 1 tablespoon butter, melted
• 1 tablespoon sugar
• 1 cup macadamia nuts, lightly toasted
• 1 cup heavy whipping cream
• 1 cup sugar
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup butter
• vanilla ice cream or coconut ice cream, to serve on the side

Recipe

• 1 preheat oven to 450f.
• 2 for the crust: in a large bowl, beat butter and sugar, with an electric mixer, until blended.
• 3 beat in yolk, vanilla, and salt.
• 4 add flour and beat until moist clumps form.
• 5 press dough into bottom of 9 inch tart pan with removable bottom.
• 6 pierce with fork and refrigerate for 1 hour.
• 7 bake crust until golden (about 15 minutes).
• 8 cool.
• 9 for the banana topping: reduce oven temperature to 375f.
• 10 overlap banana slices on crust, covering completely.
• 11 brush melted butter over banana slices and sprinkle with sugar.
• 12 bake until just warmed through (4 minutes).
• 13 drizzle with some caramel sauce (recipe follows).
• 14 sprinkle with macadamia nuts.
• 15 serve with ice cream and pass extra caramel sauce around.
• 16 for caramel sauce: in a heavy saucepan, heat the cream over medium low heat until bubbles form, along the edges of the pan.
• 17 keep warm.
• 18 in a heavy saucepan, combine the sugar and lemon juice until well mixed.
• 19 cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes.
• 20 remove the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes.
• 21 while cooking, brush the sides of the pan with a wet brush just above the bubbling sugar to keep crystals from forming.
• 22 stirring constantly, slowly pour in the warm cream.
• 23 bring to a boil, continuing to stir constantly.
• 24 cook until slightly thickened, about 3-4 minutes.
• 25 remove the sauce from the heat, add the butter, and stir until the butter melts and the sauce is smooth.
• 26 serve immediately or cool to room temperature, then cover tightly and refrigerate for up to two weeks; reheat in a pan of simmering water or a microwave.