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How to make Banana and passionfruit tarts with passionfruit caramel

Yield = 8
Prep time: 0:30
Cook time: 0:15
Total time: 0:45

Ingredients

  • 300g Anzac biscuits
  • 125g unsalted butter, melted, cooled
  • 2 teaspoons vanilla bean paste
  • 60ml (1/4 cup) boiling water
  • 3 teaspoons gelatine powder
  • 3 eggs, separated
  • 240g caster sugar
  • 185ml (3/4 cup) passionfruit pulp
  • 2 tablespoons water
  • 30g unsalted butter, extra, chopped
  • 2 large firm ripe bananas, thickly sliced

Method

  • Step 1 Process biscuits in a food processor until fine crumbs form. Add the butter and vanilla and process to combine. Divide among 8 round 10.5cm (top measurement), non-stick fluted tart tins, with removable bases. Press the biscuit mixture over the bases and sides. Place in the fridge for 1 hour or until firm.
  • Step 2 Place the boiling water in a small heatproof bowl and sprinkle over the gelatine. Whisk with a fork until gelatine dissolves. Place egg yolks, 100g (1/2 cup) sugar, 125ml (1/2 cup) of the passionfruit pulp and the gelatine mixture in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir for 3-4 minutes or until mixture thickens slightly. Cool.
  • Step 3 Meanwhile, use an electric beater to beat the egg whites and 2 tablespoons of remaining sugar in a bowl until soft peaks form. Fold into the passionfruit mixture. Divide among the tart cases. Place in the fridge for 1 hour or until set.
  • Step 4 Stir the water and remaining sugar in a saucepan over low heat for 4 minutes or until sugar dissolves. Bring to the boil. Simmer, without stirring, brushing the sides of the pan with a wet pastry brush occasionally, for 6 minutes or until golden. Remove from heat. Carefully add the extra butter and remaining passionfruit pulp and swirl to combine. Set aside until the bubbles subside. Transfer to a heatproof bowl and set aside to cool completely.
  • Step 5 Top tarts with sliced banana and drizzle over the passionfruit caramel.