The banoffee pie, a spectacular, tooth-achingly sweet dessert comprising layers of caramel, banana and/or marshmallow and cream, became a hit in the early '70s. Here we've replaced the traditional biscuit base with pastry. It's now slightly less sweet but equally indulgent.
½ large sheet pre-rolled puff pastry
½ cup store-bought dulce de leche (or make your own)
60g unsalted butter
1 tbsp brown sugar
¼ tsp ground cinnamon
¼ tsp ground cardamom
5 small bananas, peeled, halved lengthways
jumbo marshmallows and coconut chips, to serve
1. Preheat the oven to 190C.
2. Roll the puff pastry out on a floured surface and cut out a 23cm circle. Mark a 2cm border around the edge with a sharp knife but don't cut all the way through. Spread the dulce de leche over the centre of the circle up to the border then gently set aside.
3. Melt the butter in a 23cm nonstick frying pan, stir in the brown sugar, cinnamon and cardamom, and fry the bananas, cut-side down, for one to two minutes, until they look lightly cooked. Then turn the bananas over carefully and cook for another minute. Carefully cover the bananas with the pastry, caramel side down, and press down the edges to encase the filling then place in the oven and cook for 30 minutes or until the pastry is puffed and golden.
4. Remove from the oven and allow to stand for two to three minutes. Loosen the edges with a knife. Carefully turn the tart out onto a plate. Top with marshmallows and, using a kitchen blowtorch, burn until soft and lightly golden. Sprinkle over coconut chips and serve. Alternatively, serve with vanilla ice-cream.