banini tart
tahini caramel, bananas, banana cream
like banoffee but with tahini, it’s a banini tart!
the instant pudding mix is a rogue ingredient, but it’s really there for the thickener (maize thickener (1422)) which is an invert starch that thickens when cold unlike cornstarch which needs to be heated
this means the banana cream sets in the fridge in under an hour while you’re making the caramel and tart base
serves eight
ingredients
banana cream filling
120g cream
250g milk
60g vanilla pudding mix (i use this one)
0.5 tsp banana extract
0.5 tsp vanilla extract
pinch salt
tart base
45g filo pastry sheets
2-3 tsp evoo
2-3 tsp caster sugar
tahini caramel
45g caster sugar
45g water
45g tahini
big pinch salt
assembly
3 bananas, sliced
method
banana cream filling
add the cream (120g), milk (250g), banana extract (0.5 tsp) and vanilla extract (0.5 tsp), and a pinch of salt to a large bowl
sprinkle over the vanilla pudding mix (60g) and whisk vigorously for 2-3 minutes
transfer to the fridge to chill for 30 minutes
tart base
preheat the oven to 200°C
lightly oil a tart tin
lay a sheet of filo pastry into the base of the tin, then brush lightly with oil and sprinkle with sugar
repeat for about 8-10 layers of filo pastry
bake for 8 minutes until golden brown
let cool completely
tahini caramel
add the caster sugar (45g) to a small saucepan over medium heat
cook until all the sugar has dissolved and the caramel turns lightly golden
add the water (45g) and whisk to combine
the mixture will boil and bubble ferociously
add the tahini (45g) and a big pinch of salt
whisk together over medium heat until smooth and combined
assembly
place a layer of banana slices in the base of the cooled tart tin
drizzle over a third of the tahini caramel
spoon over half of the banana cream
repeat with a third of the banana slices, tahini caramel, and the remaining banana cream
place the remaining banana slices on top and drizzle decoratively with the remaining caramel
place in the fridge to solidify for an hour
serve in modest slices
🤤🤤