Apparently I haven't posted in about 6 weeks - and I have no idea where the time has gone! Things have been so busy that time has just flown.
As I post this, I'm sitting in a hotel room in Sydney. I've been here since Sunday night; I fly back home tomorrow, then come back on Sunday for a week. While I'm missing Kai and Narla and my own bed (I hate hotel pillows!) the job I'm working on hasn't been too busy, so I've managed to get caught up on outstanding work, and ta dah! I've found time to write a blog post! I've been missing writing these for awhile, but I said a long time ago I would only write when I was inspired - I don't even want to write when I'm busy and stressed out, and make it a chore. Which unfortunately means awhile can go by when I'm smack-bang in the middle of busy season at work!
In my last post I raved about the new cookbook my brother had given me. This is another recipe from it - as soon as I found it in the book I said, I have to make this for my dad! He just loves bananas - he'll eat them anything he possibly can, and he loves toffee as well so I thought a banoffee tart was perfect for him! If you haven't picked it up by now, banoffee is the delicious combination of bananas and toffee!
Yes, delicious! I'm actually not a big fan of fruit in my dessert - I like my dessert as unhealthy and sugary as possible. If I'm eating fruit, I want to eat fruit on its own. But I made this for dad for Fathers Day, because I knew he'd enjoy it, and I was brave enough to try some with the banana - oh my goodness, it was actually really, really yummy! I can't wait to make it again!
The photo quality is not great, and I only have one - Kai took the photo, but we should forgive him, because he's just texted me photos of the cookbook so I can finish this blog post and share with you all (given my cookbook is back home in Melbourne and I'm in Sydney!)
1 1/2 cups flour
1/4 teaspoon salt
125g butter, chopped
1/4 cup caster sugar
1 egg, lightly beaten
250g Philadelphia Original Spreadable Cream Cheese
385g can caramel filling
100g Cadbury dark chocolate melts
3 large ripe bananas, sliced
1. Combine the flour, salt, butter and sugar and process until mixture resembles breadcrumbs. Add egg and pulse to combine. Gently knead until smooth. Wrap and chill for 30 minutes.
2. Roll out the pastry between 2 sheets of baking paper to line a 26cm round fluted tart pan with a removable base. Prick well with a fork and bake in a hot oven 200 degrees for 15-20 minutes until cooked and golden. Cool on a wire rack.
3. Beat together the Philly and caramel filling until combined then spoon evenly over the pastry. Chill.
4. Melt two thirds of the chocolate gently in a bowl over simmering water. Remove from the heat then add the remaining chocolate, stir until smooth.
5. Top the tart with bananas then drizzle with chocolate. Allow the chocolate to firm before slicing. Serve immediately.
Source: Philadelphia Simply Heaven 3