Recipe
Banana Hazelnut Tarte Tatin with Cardamom Ice Cream
Caramelised bananas and toasted hazelnuts baked under crisp puff pastry, served with a quick no-churn cardamom ice cream.
Ingredients
Method
20 mins prep30 mins cook240 mins total
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.
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.
About this recipe
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.
