For the base
- 200g shop-bought shortcrust pastry
- plain flour, for dusting
For the toffee layer
- 25g light muscovado sugar
- 25g butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 397g can condensed milk
- 4 tbsp half-fat crème fraîche
For the topping
- 100ml whipping cream
- ¼ tsp instant coffee granules
- 2 tsp golden caster sugar
- 200g 2% Greek yogurt
- 85g half-fat crème fraîche
- 1 large banana (about 175g unpeeled)
Probably the best known, most popular tropical fruit, their name probably derives from the…
- 1 tsp lemon juice
- a little sifted cocoa powder, for dusting
Heat oven to 200C/180C fan/gas 6. Roll out the pastry thinly on a lightly floured surface and use to line a 23cm round x 2.5cm deep loose-bottomed fluted tart tin. Lightly prick the pastry base with a fork, then line the pastry with foil and add baking beans. Sit the tin on a baking sheet and blind-bake for 15 mins to set the pastry, then remove the foil and beans. Bake for a further 5-6 mins until the pastry is cooked and pale golden all over. Leave to cool, then remove the tart tin and base, and sit the pastry case on a flat serving plate.
For the toffee, put the sugar and butter in a medium heavy-based saucepan. Stir with a wooden spoon over a low-moderate heat for 2-3 mins until the butter has melted and the sugar is starting to dissolve. (The butter will have blended in and the mixture will be thick and fudgy.) Pour in the condensed milk and turn up the heat so that the mixture can start to bubble and come to a boil. Stir constantly as it bubbles away for 6-7 mins, until it thickens and turns a light caramel colour. It is important to stir constantly, gathering the mixture up from the bottom of the pan, or it may burn. Remove from the heat, stir until the bubbles subside, then beat in the crème fraîche. Pour into the pastry case and spread evenly. Chill until the toffee is cold and set, about 1 hr.
For the topping, pour the whipping cream into a mixing bowl and sprinkle over the coffee and sugar. Leave for a few mins for the coffee granules to dissolve while you mix the yogurt and crème fraîche together in a small bowl. Whisk the cream quite stiffly without over-beating it, then fold in the yogurt and crème fraîche.
Cut two-thirds of the banana into long, thin diagonal slices. Scatter them over the toffee layer. Thinly slice the rest of the banana diagonally and toss the slices in the lemon juice. Spoon the creamy topping over the toffee in big spoonfuls, spreading lightly and creating a few billowy swirls with the spoon. Stick the lemony banana slices into the creamy topping. Chill for 30 mins-1 hr, then serve sprinkled with a light dusting of sifted cocoa powder. Best eaten the same day.
How we made it healthier1) Using bought pastry, we made a shortcrust pastry case rather than a biscuit crumb, to reduce saturated fat and sugar. 2) Reduced sugar, fat and saturated fat by using less sugar and butter in the toffee layer, and replacing it with half-fat crème fraîche. Also sliced the banana thinly so we needed less. 3) Instead of a double cream topping, we used a mix of 2% Greek yogurt, half-fat crème fraîche and whipping cream, to reduce fat and saturated fat even further.