Salted caramel banana tans
Dec 30, 2012 1:00pm- 15 mins preparation
- 15 mins cooking
- Serves 4
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Ingredients
Salted caramel banana tans
- 3/4 cup store-bought caramel sauce
- 1 tablespoon demerara sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 sheet frozen shortcrust pastry, thawed
- 1 egg, lightly whisked
- 4 bananas, sliced
- 300 millilitre cream, whipped
Method
Salted caramel banana tans
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1Preheat oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Whisk caramel in a small bowl until smooth; chill for 30 minutes to firm. Combine sugar, salt and cinnamon in a small bowl.
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2Cut pastry sheet in half, then cut each half into quarters to make 8 rectangles in total. Transfer to prepared tray; brush lightly with egg. Sprinkle tops evenly with sugar mixture. Bake for 12-15 minutes or until golden and cooked. Cool on tray.
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3Spread pastry with caramel; top with banana, then cream. Serve.
Notes
Use brown sugar instead of demerara sugar.
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