(Makes eight 10cm tarts)

1 recipe Almond Pastry Shells
1 recipe Amaretto Cream
4 bananas
1 recipe Caramel*
1l vanilla ice cream
cape gooseberries to garnish
icing sugar to garnish

Lay Almond Pastry Shells onto a heatproof tray. Divide Amaretto Cream between shells.

Slice bananas on the diagonal and arrange decoratively on top of Amaretto Cream.

Sprinkle each Tart evenly with approx. 1/2 tsp Caramel crystals.

Using a blowtorch melt crystals until golden brown. Serve with a scoop of vanilla ice cream and garnish with Caramel designs, cape gooseberries and a dusting of icing sugar. Serve as soon as possible, so caramel does not dissolve and pastry remains crispy.

Note: * Alternatively you can go for the easy option!: 20g (4 tsp) sugar for sprinkling.

Almond Pastry Shells

(Makes enough pastry for ten 10cm tarts)

160g flour
50g castor sugar
35g ground almonds
zest of one lemon
pinch of salt
110g butter (finely diced & chilled)
1 egg
5ml (1 tsp) amaretto
5ml (1 tsp) milk

Into a food processor fitted with a metal blade, put flour, sugar, ground almonds, lemon zest and salt. Sprinkle butter over flour mixture and process mixture until it resembles breadcrumbs.

In a measuring jug, whisk together egg, amaretto and milk.

With food processor running, pour egg mixture through feed tube until pastry just begins to form a ball (you may not need to add all of liquid). Remove pastry from processor and press into a disc.

Divide pastry into 2 equal balls and wrap each in clingfilm. Chill for 30 minutes in refrigerator or until required*.

On a lightly floured bench, roll out pastry to 2mm thick and line tins (fold over edges as demonstrated to avoid shrinkage). Refrigerate for 30 minutes.

Preheat oven to 180ºC. Line pastry shells with tinfoil and fill cavity with baking beans or rice. Bake (blind) pastry shells for 10-15 minutes or until pastry is lightly coloured and cooked through. Allow Almond Pastry Shells to cool, then store in an airtight container until required.

* Almond Pastry can be made up to 3 days in advance if kept covered and refrigerated, or frozen for up to 3 months.

Almond Pastry Shells are best cooked not more than one day in advance.

Amaretto Cream

(Makes enough for eight 10cm tarts)

450g thick mascarpone or cream cheese
130g brown sugar
40ml (2 tbsp +1 tsp) Amaretto

Place all ingredients into bowl and whisk until smooth, or alternatively place into a food processor fitted with a metal blade and process until smooth.

Transfer Amaretto Cream to a container, cover and refrigerate until required.

Note: * Amaretto Cream can be made up to 5 days in advance if kept covered and refrigerated.



(Makes enough for eight 10cm tarts)

300g sugar
150ml water

Place sugar and water into a pot and stir over a gentle heat until sugar is dissolved. Bring to the boil and cook for 5-10 minutes or until mixture is a pale amber colour.

Line a baking tray with a teflon sheet and pour caramel onto sheet, drizzling designs as you go. Once cold, select eight ‘best’ designs (they do not have to be perfect!) and set aside. Place remainder of caramel into bowl of food processor fitted with a metal blade. Process until you have fine crystals. Pour crystals into a container and seal tightly. Freeze until required*.

Note: * By freezing mixture it is less likely to adhere together. Caramel can be made up to weeks in advance if kept airtight and frozen.