Preparation time is 20minutes
Cook time is 50minutes
Total time is 1hours 10minutes
Serve is for 14 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
14
- 250grams choc ripple biscuits
- 1/3 cup Woolworths pistachio kernels
- 125grams unsalted butter, melted
- 338grams cream cheese, softened
- 563grams smooth ricotta, at room temperature
- 1 1/4 cups caster sugar
- 2tablespoons lemon juice
- 1tablespoons cornflour
- 3 eggs
- 4 small bananas
Description
A heavenly union of flavours, where the richness of baklava meets the creaminess of brûlée, this banana baklava brûlée tart is a sweet treat worthy of any Mother's Day celebration.
Instruction tip
Swap tip:No brûlée torch? You can make a toffee by boiling 1/2 cup caster sugar with 1/3 cup water until golden. Allow bubbles to subside, then pour over top of bananas and let set.
Method
Step 1 of 3
Preheat oven to 170°C/150°C fan-forced. Grease and line a 18x26cm (base), 3cm-deep slice pan with baking paper, extending paper at long sides for handles. Process biscuits and 1/4 cup pistachios until fine crumbs form. Add butter and process until combined. Press over base of prepared pan. Chill for 30 minutes or until firm.
Step 2 of 3
Process cream cheese, ricotta, 1 cup sugar and lemon juice until smooth. Blend cornflour with 1 tbs water, then add to cream-cheese mixture with eggs and process until combined. Pour mixture over prepared biscuit base in pan. Bake for 50 minutes or until slightly firm at centre. Turn off the oven and cool in oven with door ajar. Cover and refrigerate for 6 hours or overnight.
Step 3 of 3
Cut bananas in half lengthways, then arrange, cut-side up, over top of slice. Using a knife, trim the sides to fit. Sprinkle with remaining sugar. Using a brûlée torch, caramelise surface (see tip). Coarsely chop remaining pistachios and sprinkle on top. Serve.
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