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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  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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Now for Something Sweet

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This is a wonderful and easy-to-bake and even easier-to-eat Romanian cheesecake loaf made with white cheese (farm or ricotta) and golden polenta. You just have to try it straight out of the oven with a dollop of sour cream - beyond delicious! Find the full recipe for our Romanian Malai from the kitchen of Debbie @delen_catering (which also appears in Now for Something Sweet) below.

3 eggs
230 g (1 cup) caster (superfine) sugar
60 ml (1/4 cup) oil, plus extra for greasing
500 g (1 lb 2 oz) farm (or dry cottage) cheese, chopped
125 g (scant 3/4 cup) polenta
finely grated zest of 1/2 an orange or lemon
1/4 teaspoon salt
sour cream, to serve

Preheat the oven to 180C. Grease a loaf tin generously.

Using an electric mixer, beat the eggs with the sugar until pale and creamy.

With the mixer on low, pour in the oil and beat until combined. Add the cheese and beat well then add the polenta, lemon zest and salt.

Continue to beat until well combined. Don’t be concerned if you can still see lumps of cheese.

Pour into the prepared tin and bake for 45 minutes .

Serve warm or at room temperature with a dollop of sour cream.

Makes 1 loaf.

Store leftovers in an airtight container in the fridge..
#thebakefeed #lifeandthyme #f52community #comfortfood #f52grams #mondaymorningcookingclub #bakingathome #mmccrecipe #dessert #desserttime #dessertlover #cheesecake #cheeseaddict #cheeseaddiction #dessert #dessertitime

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