Daim Bar Cheesecake
Creamy baked Daim Bar cheesecake with a buttery biscuit base and crunchy toffee-chocolate pieces in every slice.
Banana Hazelnut Tarte Tatin with Cardamom Ice Cream
This banana-hazelnut tarte tatin is rich, buttery and deeply caramelised, with soft fruit and a crisp pastry lid. A pinch of salt keeps the sweetness balanced and the toasted hazelnuts add crunch in every slice.
To match the warm tart, the cardamom ice cream is a simple no-churn mix of cream and condensed milk. Make the ice cream ahead, then bake and serve the tart while it is still slightly warm.
Method
20m30m4h
- Whip the chilled double cream to soft peaks, then fold in condensed milk, vanilla and cardamom until smooth. Transfer to a freezer-safe container and freeze for at least 3 hours.
- Heat the oven to 200°C (180°C fan). Lightly grease a 24 cm ovenproof frying pan or tatin dish.
- Melt the butter in the pan over medium heat, add sugar and cook for 3–5 minutes until a deep amber caramel forms.
- Arrange the banana halves cut-side down in the caramel and scatter over the toasted hazelnuts and a pinch of sea salt.
- Lay the puff pastry over the fruit, tuck the edges down the inside of the pan and pierce the centre once to vent steam.
- Bake for 25–30 minutes until the pastry is deeply golden and crisp.
- Rest the tart for 5 minutes, then carefully invert onto a serving plate.
- Slice and serve warm with scoops of cardamom ice cream.
Ingredients
- 80 g Hazelnuts toasted and roughly chopped
- 1 tsp Vanilla extract for ice cream base
- 1 pinch Sea Salt to balance caramel
- 1 tsp ground cardamom or seeds from 8 pods, finely ground
- 1 sheet (about 320 g) Puff Pastry ready-rolled
- 200 ml Sweetened condensed milk full-fat
- 4 Ripe Bananas peeled and halved lengthways
- 140 g Golden caster sugar for caramel
- 300 ml Double cream well chilled
- 75 g Unsalted butter plus extra for greasing
Notes
Freeze the ice cream base for at least 3 hours, or overnight for a firmer scoop.
If your bananas are very ripe, reduce the caramel cooking time slightly to avoid scorching.
Let the tart rest for 5 minutes before inverting so the caramel settles.
Keep exploring
Keep cooking
Related recipes
Cinnamon Apple Puff Pastry Log
Flaky puff pastry wrapped around soft cinnamon apples and raisins, baked until golden and crisp for an easy crowd-pleasing dessert.
Apple Almond Tart
A buttery biscuit-base tart layered with apple and almond frangipane, baked until golden and crisp at the edges.
Classic Vanilla Slice
Classic vanilla slice with crisp pastry and a thick, silky custard centre—an old-school bakery favourite made at home.
Ready to cook?
Still hungry for ideas?
Browse the full recipe collection or jump into search to find your next meal.