Ingredients
2 sheets of pre rolled puff pastry.
Topping:
100 grams butter, soft but not melted.
1/2 cup caster sugar.
2 tablespoons of brown sugar.
1/2 teaspoon ground cinnamon.
70 grams walnuts, finely ground.
1 egg.
To assemble:
2 medium firm ripe bananas.
1 egg yolk.
Caster sugar for sprinkling.
Passionfruit syrup for serving
Softly whipped cream.
Icing sugar
Preparation
Preheat oven to 180 c. Cut 2 x 12 cms circles from each piece of pastry. Lightly score a 1 cm border around the edge of each pastry circle. Place on lined baking tray and refrigerate while making the filling. Filling: Mix butter and both sugars and cinnamon with a wooden spoon until smooth. Beat in walnuts and egg to make a thick paste. Spread two tablespoons of walnut topping on each pastry circle inside border. Slice bananas 1 cm thick and arrange 8-9 slices over the top slightly overlapping over the top. Brush border with egg yolk. Sprinkle entire tart with a little caster sugar. Bake 10-12 mins. Turning for even browning, until puffed and golden. Cool 5 mins. Dust with icing sugar. Serve with cream or ice cream and passionfruit syrup.
