(makes enough for eight 10cm tarts)

Caramel can be made up to 4 weeks in advance if kept airtight and frozen.

This recipe forms part of the Amaretto Cream Tart with Caramelised Bananas recipe.


300g sugar




  • Place sugar and water into a pot and stir over a gentle heat till sugar is dissolved. Bring to the boil and cook for 5-10 minutes or till mixture is a pale amber colour.
  • Line a baking tray with a Teflon sheet and pour caramel onto sheet, drizzling abstract 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 till you have fine crystals. Pour crystals into a container and seal tightly. Freeze till required.