This decadent almond tart, with caramelised banana and maple syrup, comes straight from the kitchens of London's Caravel restaurant
- Serves: 4 persons
- 320g ready-rolled puff pastry
- 2egg yolks (keep the whites for meringues and cocktails)
- unsalted butter
- 8tbsp maple syrup
- 300ml double cream, whipped
- toasted flaked almonds
- 20g icing sugar
- 100g unsalted butter, softened
- 100g caster sugar
- 100g ground almonds
Step 1Heat the oven to 190C/fan 170C/gas 5. For the frangipane, cream together the butter and sugar until lightened and fluffy. Add the eggs one by one, scraping down the bowl between each egg. Add the ground almonds.
Step 2Use an 8cm circular cookie cutter to cut eight circles from the pastry. Then, use a 7cm cutter to cut a 1cm rim from four of the circles and use egg wash to stick them to the 8cm circles of pastry.
Step 3Egg wash the rims and put 1 tbsp of the frangipane in the middle of each pastry. Bake for 15-18 minutes or until the edges are puffed up and golden, and the frangipane has cooked.
Step 4Next, slice the bananas in half lengthways, fry them in a pan with a knob of butter and finish with 2 tbsp of maple syrup.
Step 5Finally, add a big spoon of whipped cream to each of the tarts, put the banana slices on top and finish with a sprinkle of flaked almonds, a drizzle of the maple syrup and a dusting of icing sugar.