Apply a magic touch to this classic banana and toffee dessert with shortcrust base and cream filling.
Prep: 40 mins
Cook: 30 mins
For the base
200g shop-bought shortcrust pastry
plain flour, for dusting
For the toffee layer
25g light muscovado sugar
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)
1 tsp lemon juice
a little sifted cocoa powder, for dusting
- Heat oven to 200°c/180°c 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.