chocolate, banana and malt tarte tatin - modern baking
- 150g unsalted butter, chopped
- ½ cup (125ml) malt extract, plus extra for drizzling+
- 50g dark chocolate, finely chopped
- 1kg bananas (about 6 bananas), peeled and halved lengthways
- 2 sheets frozen butter puff pastry, thawed
- store-bought vanilla ice-cream, to serve
- ¼ cup (35g) store-bought beer nuts, roughly chopped
- Preheat oven to 200°C (400°F). Place the butter and malt extract in a 21cm heavy-based ovenproof frying pan (skillet) over high heat. Bring to a simmer and cook for 30 seconds or until slightly thickened. Remove from the heat, add the chocolate and stir until smooth.
- Arrange the bananas, cut-side down and overlapping, on top of the chocolate mixture. Press the pastry sheets together to make 1 thick sheet. Using a plate as a guide, cut a 24cm round from the pastry. Place the pastry over the bananas and press down gently to secure. Using a sharp knife, make 3 small incisions in the centre of the pastry. Place the pan on an oven tray and bake for 30–35 minutes or until the pastry is dark golden. Allow the tart to cool in the pan for 2 minutes before carefully turning out onto a serving plate++. Top with the ice-cream and nuts and drizzle with extra malt extract to serve. Serves 4–6
+ Malt extract comes from the barley grain and is a thick, dark syrup. It’s available from supermarkets.
++ To turn out the tarte tatin, loosen the edges of the pastry with a palette knife, then place a serving plate over the frying pan and, using a tea towel, carefully invert.
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