Ready for something super delicious and so easy? Great for winter or summer or anything in between.
We recently judged a recipe comp and one of the winners was Susie Rosen (she started the well-liked Australian FB page ‘Friday Night’) with her FABULOUS Banana Toffee Tart. We loved it. Her tart uses bought puff pastry, dulce de leche and bananas.
It won’t surprise any of you to know that we couldn’t resist a little tweak. We are absolutely and totally in love with the MMCC sour cream pastry and we thought it would be OUTSTANDING (and it is!) using that pastry instead of the puff. We have also found a new recipe for a really great way to make your own dulce de leche from condensed milk (which IMHO produces a better result than boiling the cans) although there are some really excellent jars of dulce de leche to be found on supermarket shelves.
If you’re not a banana person, you could replace them with 3 Granny Smith apples, peeled and sliced, and then use cinnamon instead of cardamom, following the same instructions as the bananas. Sprinkle an extra tablespoon of sugar over the apples before baking.
We’re also sharing a video below of Natanya and me whipping up our Stone Fruit Galette on a Zoom Cookalong this week. That is a wonderful recipe to make use of the gorgeous mouthwatering stone fruit around at the moment.
Banana Toffee Galette
- ½ MMCC sour cream pastry (see below)
- 1/4 cup dulche de leche (see below)
- 5 small bananas peeled and halved lengthways
- 1 tablespoon Butter
- pinch ground cardamom
- 1 tablespoon demerara sugar
- 1 egg beaten
- toffee cream to serve
- 1/2 cup double cream or thickened cream 125 ml
- 1/4 cup dulce de leche
- Preheat the oven to 200℃/400F. Roll the pastry out on a floured surface to make a 26 cm circle.
- Spread 1/4 cup dulce de leche over the centre of the circle leaving a 3 cm (1 inch) border.
- Melt the butter in a frying pan with the cardamom, and fry the bananas, cut-side down, for 1-2 minutes; you want them to look lightly cooked. Carefully turn them over and cook for another minute.
- Lift the banana slices onto the centre of the tart and arrange them in a pattern. Scrape any residual butter and cardamom over and sprinkle with the sugar.
- Brush the edge of the pastry with the egg, and bake the tart for 40 minutes, or until the pastry is puffed and golden and the bananas are caramelised.
- If using thickened cream, beat the cream to soft peaks. If using double cream, it does not need beating. Fold in 1/4 cup dulce de leche to make a smooth toffee cream. Serve with the hot or room temperature tart.
Oven Baked Dulce de leche
2 x 395 g (14 oz) tins sweetened condensed milk
Preheat the oven to 180C (350 F). Pour the condensed milk into a 1 litre (4 cup) baking dish and cover with foil. Sit the baking dish in a larger dish and pour enough boiling water to come half way up the sides of the dish with the condensed milk. Cook in the oven, topping up with boiling water to maintain the level, for 2 hours or until the condensed milk is deep toffee coloured. This may take up to 3 hours. Carefully remove from the oven and stir to combine while still warm. Set aside to cool completely. Transfer the dulce de leche to a very clean and dry glass jar. It will keep in the fridge for 2-3 weeks.
Makes 550 g (2 cups/1 lb 3 oz)
Credit: The Food of Argentina, by Ross Dobson and Rachel Tolosa Paz, published by Smith Street Books
MMCC’s Sour Cream Pastry (for 2 galettes)
240 g (1 1/2 heaped cups) plain flour
200 g cold unsalted butter, chopped
125 g (1/2 cup) sour cream
1/4 teaspoon salt
To make the pastry, place the flour, butter, sour cream and salt into the bowl of a food processor and process just until it forms a ball. Divide into 2, form each half into a disc. Wrap each separately and refrigerate for at least 30 minutes.
Pastry credit: Marieke Brugman, published in Monday Morning Cooking Club ‘Now for Something Sweet’ (2020)