This gorgeous dessert is the lovechild of banoffee pie and cheesecake. I like to
think it’s inherited the best features from both sides of the family.
125 g (4½ oz) unsalted butter, melted,
plus extra for greasing
300 g (10½ oz) spiced speculaas biscuits
(cookies) (see Note)
180 g (6¼ oz) good-quality dark chocolate
(70% cocoa solids), chopped and melted
250 ml (9 fl oz/1 cup) thin (pouring) cream
250 g (9 oz) mascarpone cheese,
at room temperature
1 tablespoon honey
1 teaspoon natural vanilla extract
5 large firm, ripe bananas
CHOCOLATE GANACHE TOPPING
50 g (1¾ oz) good-quality dark chocolate
(70% cocoa solids), chopped
2 tablespoons thin (pouring) cream
TOFFEE PECAN TOPPING
165 g (5¾ oz/¾ cup) caster (superfine) sugar
125 ml (4 fl oz/½ cup) water
50 g (1¾ oz/½ cup) pecans
Preheat the oven to 180°C (350°F/Gas 4).
Grease a 25 cm (10 inch) loose-based round fluted tart (flan) tin and line the base with baking paper.
TO MAKE THE BASE
Blitz the biscuits in a food processor until you have fine crumbs. Add the melted butter
and mix together until combined.
Press the biscuit mixture evenly over the base and up the side of the tin, pressing it firmly
with your hands to ensure it is solid.
Bake for 10 minutes. Remove from the oven and cool completely in the tin to set.
Spread the melted chocolate over the base and side of the cooled tart case (still in the tin).
Refrigerate the tart case until the chocolate has completely chilled.
When ready to fill, carefully remove the case from the tart tin, peel off the baking paper
and put the tart case on a serving plate.
TO MAKE THE FILLING
Beat the cream, mascarpone, honey and vanilla extract together using an electric mixer
until lightly combined and the consistency of whipped cream. Do not overmix.
Spread the filling over the chocolate biscuit base.
Cut the bananas into 1.5 cm (5/8 inch) thick rounds and push them into the cream mixture
to completely cover. Pop in the fridge until ready to top.
TO MAKE THE CHOCOLATE GANACHE TOPPING
Melt the chocolate and cream together over a double boiler (or on a gentle heat in the
microwave) until well combined and smooth, then remove from the heat and allow to
TO MAKE THE TOFFEE PECAN TOPPING
Put the sugar and water in a small heavy-based saucepan and bring to the boil over low
heat. Gently stir a few times until the sugar has dissolved.
Increase the heat to high and, once boiling, continue to cook, without stirring, for
4–5 minutes. Brush down the side of the pan with a pastry brush dipped in water to
dissolve any sugar crystals. When it turns a golden toffee colour, it is ready. Do not be
tempted to taste or touch the caramel at any point — it is very hot and can burn.
Remove from the heat immediately, allow the bubbles to settle, then add the pecans
and pour the mixture onto a tray lined with baking paper to cool and harden.
Chop the hardened praline to a chunky consistency.
TO TOP THE TART
Drizzle two-thirds of the ganache topping over the banana cream filling, top with thew
toffee pecans, then drizzle the remaining ganache over the top.
Refrigerate for at least 30 minutes before serving.
NOTE You can also use any plain sweet biscuits for this base, just as you would for a
cheesecake. Just add a pinch of cinnamon to spice things up!
Recipe and images from Eat In by Anna Gare, published by Murdoch books, $39.99.
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