Brown sugar tart with sweet potato caramel, banana, and whipped coconut cream
- 8
- 2 hours 20 minutes plus overnight chilling time for the coconut cream and 45 minutes chilling time for the pastry
Michelle Trusselle's tart uses the natural sugars present in sweet potato and coconut to make a sweet, caramel-flavoured dessert. Using brown sugar in the pastry helps accentuate this caramel flavour, whilst the banana and whipped coconut is reminiscent of a banoffee pie.
Ingredients
Metric
Imperial
For the brown sugar pastry
- 250g of plain flour, plus extra for rolling
- 60g of Demerara sugar
- 65g of dark brown sugar
- 1/2 tsp mixed spice
- 150g of unsalted butter, at room temperature
- 1 medium egg, beaten
- 2 tbsp of cold water
For the sweet potato caramel
- 180g of cooked sweet potato
- 360ml of whole milk
- 1 tbsp of ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 1 1/2 tbsp of vanilla bean paste
- 150g of coconut sugar
- 1/4 tsp flaky sea salt
- 1 1/2 tbsp of condensed milk
- 75ml of double cream
For the whipped coconut cream
- 100g of coconut cream, from coconut milk chilled in the fridge overnight
- 100g of double cream
- 20g of caster sugar
- 1 1/2 tsp vanilla bean paste
For serving
- 3 bananas, peeled and sliced into 1 cm slices
- 1/2 tsp ground green cardamom
- 1/2 tsp ground cinnamon
- 2 tbsp of desiccated coconut, toasted
Equipment
- 9 inch tart ring
Method
To make the brown sugar pastry, add the flour, sugars, mixed spice and butter to a food processor and pulse until it resembles breadcrumbs
- 250g of plain flour
- 60g of Demerara sugar
- 65g of dark brown sugar
- 1/2 tsp mixed spice
- 150g of unsalted butter, at room temperature
Add the egg and water and blitz again until it makes a dough
- 1 medium egg, beaten
- 2 tbsp of cold water
Form the pastry into a disc, then wrap it in cling film and place in the fridge to rest for 30 minutes
Dust your work surface with flour and then roll out the pastry until it is about 1 cm thick
Line your tart ring with the pastry, pressing it firmly into the base and up the sides. Allow some to hang over the edges
Prick the base all over with a fork, then chill in the fridge for 15 minutes
Meanwhile, preheat the oven to 170°C
Line the chilled tart with baking paper, then fill the case almost to the brim with baking beans or rice
Bake the tart for 15 minutes, then remove the paper and beans
Put the tart back in the oven and bake for a further 4 minutes. It should be dried out, but not have any colour
Set aside to cool then, once cool, trim the edges
For the sweet potato caramel, blend the sweet potato, milk, spices, vanilla and sugar together
- 180g of cooked sweet potato
- 360ml of whole milk
- 1 tbsp of ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 1 1/2 tbsp of vanilla bean paste
- 150g of coconut sugar
Transfer the liquid to a pot and bring to the boil – being careful not to get hit by any splashes! – then turn down the heat and reduce to a simmer
Cook until the liquid reduces to a thick purée, then add the sea salt and mix well. Set aside to cool
- 1/4 tsp flaky sea salt
Bring the condensed milk and double cream so a simmer in a separate pot
- 1 1/2 tbsp of condensed milk
- 75ml of double cream
Blend the purée and the hot double cream mix together until smooth and then set aside
For the whipped coconut cream, remove the solid part of the coconut milk (the coconut cream) and whisk it until smooth
- 100g of coconut cream, from coconut milk chilled in the fridge overnight
In a separate bowl, whisk the double cream, sugar and vanilla until almost at firm peaks
- 100g of double cream
- 20g of caster sugar
- 1 1/2 tsp vanilla bean paste
Add a third of the whisked coconut milk and whisk to combine, then whisk in another third of the coconut milk, and then the final third
Keep whisking until thickened
Pour the caramel into the base of the tart, then layer over the sliced bananas
- 3 bananas, peeled and sliced into 1 cm slices
Top with the whipped coconut cream. Sprinkle the top with a dusting of the cinnamon, cardamom and the desiccated coconut
- 1/2 tsp ground green cardamom
- 1/2 tsp ground cinnamon
- 2 tbsp of desiccated coconut, toasted
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