chocolate, banana and malt tarte tatin
- 150g unsalted butter, chopped
- ½ cup (125ml) malt extract+, plus extra for drizzling
- 50g dark chocolate, finely chopped
- 1kg bananas (about 6 medium), peeled and halved lengthways
- 2 sheets store-bought frozen butter puff pastry, thawed
- ¼ cup (35g) beer nuts, roughly chopped
- store-bought vanilla ice-cream, to serve
- Preheat oven to 200°C (400°F). Place the butter and malt extract in a 21cm non-stick ovenproof frying pan over high heat and bring to a simmer. Cook for 30 seconds or until slightly thickened. Remove from the heat, add the chocolate and mix until smooth.
- Arrange the bananas, cut-side down and overlapping, on top of the chocolate mixture.
- Press the pastry sheets together to form 1 thick sheet and, using a plate as a guide, cut out a 24cm round.
- Place the pastry over the bananas and press down gently to secure. Using a sharp knife, make a small cut in the centre of the pastry.
- Place the pan on a baking tray lined with non-stick baking paper and cook for 30–35 minutes or until the pastry is dark golden.
- Loosen the edges with a knife and carefully turn out. Spoon over the nuts and ice-cream, and drizzle with extra malt extract to serve. Serves 4–6.
+ Malt extract is from the barley grain and is a thick, darker syrup. It is available from supermarkets.
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