Salted caramel peanut tart, banana caramel ice cream and dark chocolate sauce
<p>One of my dearest girlfriends is a banoffee pie fanatic, and I was thinking of her as I created these recipes.</p>
<p>The tart is super-indulgent, loaded with sweet, rich caramel, and salty, crunchy roasted peanuts. The banana caramel icecream is wickedly decadent with a good hit of natural banana flavour, which pairs beautifully with the tart.</p>
<p>This dessert is definitely a special occasion treat, and to really top it off, a small drizzle of deep, dark chocolate sauce will have your guests waddling away from the dinner table totally satisifed!</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong><em> </em>10-12</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<p><em>For the tart</em></p>
<ul>
<li>90g cold butter, chopped</li>
<li>¼ cup icing sugar</li>
<li>1 ¼ cups plain flour</li>
<li>½ cup good quality crunchy peanut butter</li>
<li>1 teaspoon sea salt</li>
<li>1 egg yolk</li>
<li>½ -1 tablespoon cold water</li>
<li>1 x 395g tin sweetened condensed milk</li>
<li>1 x 395g tin caramel sweetened condensed milk (or dulce de leche)</li>
<li>1 tablespoons golden syrup</li>
<li>¾ cup salted, roasted peanuts</li>
</ul>
<p><em>For the ice cream</em></p>
<ul>
<li>4 bananas, sliced and frozen in a sealed container overnight</li>
<li>1 x 395g tin caramel sweetened condensed milk</li>
<li>1 cup softly whipped cream</li>
<li>⅔ cup chopped, roasted nuts</li>
</ul>
<p><em>For the dark chocolate sauce</em></p>
<ul>
<li>200ml cream</li>
<li>180g dark chocolate, roughly chopped</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<p><em>For the tart</em></p>
<ol>
<li>Put the butter in a food processor with the icing sugar and flour. Whiz to combine, then add 3 tablespoons of the peanut butter with the sea salt, egg yolk, and half of the water. Pulse until the dough starts coming together, adding the extra water if necessary. Tip out on to a clean bench and pat into a smooth disc. Wrap the pastry in plastic wrap and refrigerate for 20 minutes.</li>
<li>Pre-heat the oven to 180 degrees Celsius, and roll the pastry out to fit a 25cm removable base tart tin.</li>
<li>Ease the pastry into the tin, patching up any tears, and trim the top. Prick the base lightly with a fork and pop back in the fridge for 10 minutes.</li>
<li>Line the base and sides of the pastry with a circle of baking paper 3cm bigger than the tart tin, and fill with baking beans or rice. Bake for 12 minutes, remove the baking beans and paper, and bake for a further 10 minutes.</li>
<li>While the pastry is cooking, put the remaining peanut butter in a large microwave-safe bowl with the condensed milks and golden syrup. Heat 3x for 30 seconds, then whisk until smooth. Heat for a further 30 seconds if necessary.</li>
<li>Once the pastry is baked, pour the filling into the case and sprinkle over the nuts, giving the tin a little jiggle to encourage the nuts to settle into the caramel. Bake a further 20-25 minutes until golden and set.</li>
<li>Leave to cool in the tin then remove and serve at room temperature with the banana caramel ice cream and optional dark chocolate sauce.</li>
</ol>
<p><em>For the ice cream</em></p>
<ol>
<li>Put the frozen bananas in a food processor and whiz with the sweetened condensed milk until the mixture is smooth. Add the whipped cream and pulse to combine.</li>
<li>Pour into a container, cover, and freeze for 3 hours. Swirl in ¾ of the roasted nuts and freeze a further 6 hours. When serving, sprinkle with remaining chopped nuts.</li>
</ol>
<p><em>For the chocolate sauce</em></p>
<ol>
<li>Heat the cream until simmering by microwaving for 45 seconds. Add the chocolate and leave to sit for 1 minute.</li>
<li>Whisk until the chocolate is melted and the sauce is smooth. If necessary, microwave again for 1 or 2 15 second bursts, whisking in between.</li>
</ol>
<p><em>Written by Sarah Tuck. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p>
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<p><strong>Related links:</strong></p>
<p><a href="/lifestyle/food-wine/2016/05/french-apple-tart/"><strong><em><span style="text-decoration: underline;">French apple tart</span></em></strong></a></p>
<p><a href="/lifestyle/food-wine/2016/04/neenish-tarts/"><em><span style="text-decoration: underline;"><strong>Neenish tarts</strong></span></em></a></p>
<p><a href="/lifestyle/food-wine/2016/02/citron-tart/"><strong><em><span style="text-decoration: underline;">Citron tart</span></em></strong></a></p>
