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Recipe Detail Page
Salted Banoffee Tart
Holiday 2009
Salted French caramels are all the rage, and this English dessert benefits from a little French flair. Sliced bananas are smothered in a rich toffee filling, topped with a sprinkling of Fleur de Sel (the crunchy yet tender grains of French sea salt that settle at the top of the salt during the drying process), then finished with a generous layer of whipped cream.
Serves 8
Crust
1¼ cups (300 mL) all-purpose flour
3 tbsp (45 mL) sugar
¼ tsp (1 mL) fine sea salt
6 tbsp (90 mL) cold unsalted butter, cut into pieces
1 large egg yolk
½ tsp (2 mL) cider vinegar
2 to 3 tbsp (25 to 45 mL) cold water
Filling
2 tins, 300 mL each, sweetened condensed milk
¼ tsp (1 mL) fleur de sel
Assembly & Topping
2 large bananas, sliced
2 tbsp (25 mL) rum
1 tsp plus ½ tsp (5 mL plus 2 mL)
pure vanilla extract
1 tsp (5 mL) fleur de sel
1½ cups (375 mL) whipping cream
1½ tsp (7 mL) sugar
Toasted sliced almonds or chocolate shavings, for garnish
1. For the crust, pulse flour, sugar and salt in a food processor to combine. Add butter and pulse until mixture has a rough, crumbly texture. Whisk egg yolk, vinegar and 2 tbsp (25 mL) water together and pour into food processor while pulsing. If dough does not come together into a ball with 4 to 5 pulses, add remaining 1 tbsp (15 mL) water. Shape dough into a disc, wrap and chill for at least 2 hours.
2. For filling, preheat oven to 425°F (220°C).Scrape condensed milk into a 9-inch (23-cm) pie plate and stir in ¼ tsp (1 mL) fleur de sel. Cover pie plate with foil and place in a larger pan with sides at least 2 inches (5 cm) high. Fill larger pan with 1 inch (2.5 cm) water and place in oven. Cook condensed milk for 2 hours without stirring, topping water in pan halfway through cooking. Uncover pie plate to cool for 20 minutes, then scrape toffee into a bowl, whisk until smooth and chill until ready to use.
3. While condensed milk is cooking, roll out chilled dough on a lightly floured surface to just under ¼ inch (5 mm) thick and line a 9-inch (23-cm) removable-bottom fluted tart pan. Prick pastry with a fork and chill for 30 minutes.
4. Reduce oven temperature to 375°F (190°C).
5. Line tart shell with foil and weight with dried beans or raw rice (about 2 cups/500 mL). Bake tart shell on a baking tray for 10 minutes then reduce oven temperature to 350°F (180°C) and bake 20 minutes more. Remove foil and weights and bake tart shell 10 minutes before removing to cool.
6. For assembly, toss sliced bananas gently with rum and 1 tsp (5 mL) vanilla and spread in a single layer over cooled tart shell. Spread toffee filling over bananas and sprinkle with1 tsp (5 mL) fleur de sel. Whip cream to medium peaks and stir in sugar and remaining ½ tsp (2 mL) vanilla. Spread cream overtop toffee filling and garnish with toasted sliced almonds or chocolate shavings. Chill until ready to serve. Tart can be prepared up to a day in advance, and keeps for 2 days, refrigerated.
Serves 8
