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
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Banana Toffee Galette
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Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 200℃/400F. Roll the pastry out on a floured surface to make a 26 cm circle.
  2. Spread 1/4 cup dulce de leche over the centre of the circle leaving a 3 cm (1 inch) border.
  3. 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.
  4. 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.
  5. 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.
Toffee Cream
  1. 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)


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Today is the first day of Autumn! Where has the time gone?! This simple Tuna Tagine is perfect to celebrate the change in season. This recipe comes to us from Zoe and Adam, creator of @paperboykitchen in Melbourne’s CBD. View the full recipe below and via the link in our bio.

Ingredients
2 onions sliced
2 red capsicum (pepper) sliced
2 garlic cloves crushed
2 tbsp extra virgin olive oil
1 tsp ground ginger
1 tsp ground coriander
1 tsp smoked paprika
1 tsp salt
1/2 bunch of flat leaf parsley chopped
4 waxy potatoes peeled and thinly sliced
1/2 lemon thinly sliced, pips removed
2 cups vegetable or chicken stock
4 tuna steaks
lemon juice and olive oil to serve
Servings 4 people

Instructions
Choose a tagine or casserole dish (at least 3 litres) with matching lid that can be taken from the stove directly to the dining table.

Fry the onions, peppers & garlic in the olive oil over medium heat until soft, about 15 minutes. Add the spices, salt and half the parsley and fry until fragrant, adding a little more oil if needed.

Divide the onion mix into three parts, leaving one part in the dish.

Divide the potato slices into three parts. Seasoning each layer as you go, place one third on top of the onion mix in the dish. Continue to layer potatoes and onion mix, finishing with potatoes. Top with the lemon slices and season.

Pour in enough stock to almost cover the vegetable layers; a few pieces can poke up above the liquid. Bring to the boil, reduce heat to a good simmer, then cover and cook on low heat for 40 minutes, or until the potatoes are soft.

Sprinkle the tuna steaks with salt and pepper and drizzle with olive oil. Lay over the tajine, replace the lid and let the tuna steam for 5-10 minutes, or until cooked through. If you prefer, sear the tuna in a hot pan and serve on top of the vegetables. Finish with a squeeze of lemon juice, sprinkle the remaining parsley and drizzle over some extra olive oil.

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#fishdish #tuna #fishdinner #alanbensonphoto #mmccrecipe #weeknightdinner #healthydinner #healthydinnerideas #fish
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To mark the very last day of summer here in Australia (wah, we can't believe it!), we thought we’d share a beloved classic, the iconic pavlova 😉 The incorporation of sour cream into this pav adds welcome relief from all the sweetness. Figs are also currently in season here in Australia until mid-autumn so enjoy them while you can! We recently shared the full recipe of this gorgeous Fig and Caramel Sour Cream Pavlova (which appears in our latest book Now For Something Sweet) with NZ's
@vervemagazine You can access the full recipe via the link in our bio.
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#mmccrecipe #summerdessert #aussiesummer #australiansummer #pav #alanbensonphoto #pavloval #fig #figs #dessert #baking #weekendbaking #bakinginspo #mondaymorningcookingclub
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