Name: Banana rum caramel tart recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 sheet puff pastry; 1/2 tsp cinnamon; 1/2 tsp salt; 4 medium bananas; 50ml rum; 1/2 cup caramel; Brown sugar, to sprinkle; Ice cream, to serve

by Lindy Lawler Last updated on 11/11/2020

Whip up this quick, gooey caramel banana tart when friends drop around. The rum gives it a twist, and it's perfect served for afternoon tea with a large scoop of vanilla or coconut ice cream. - Lindy Lawler

Ingredients

1 sheet puff pastry
1/2 tsp cinnamon
1/2 tsp salt
4 medium bananas
50ml rum
1/2 cup caramel
Brown sugar, to sprinkle
Ice cream, to serve

Method

Step 1

Preheat the oven to 220 degrees C.
Step 2

Cut the pastry into a circle, just a little bit larger than dish. Slice bananas and set aside.
Step 3

In a small pot, heat caramel and salt until soft. Add rum and deglaze for one minute to remove the alcohol. Add sliced bananas and simmer for 5 minutes.
Step 4

Transfer banana caramel mix into the small dish. Cover the mixture with the puff pastry sheet, ensuring you tuck the ends of the sheet under the mixture. Be careful of the heat, and use a spoon if needed.
Step 5

Poke a hole into the pastry to allow steam to escape. Sprinkle with sugar and cinnamon.
Step 6

Bake at 220 degrees C for 15 minutes, or until the pastry is golden and crispy.
Step 7

Remove from the oven and flip onto a dish so the banana mixture is on top. Serve with ice cream.