Recipe

Banoffee ice-cream tart with toffeed pecans

With a crunchy biscuit base, ice-cream filling with sliced banana, toffeed pecans and a drizzle of caramel sauce, this decadent tart will satisfy the sweetest tooth.

  • 40 mins cooking
  • Serves 10
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Ingredients

Toffeed pecans
  • 1/4 cup (55g) caster (superfine) sugar
  • 2 tablespoon water
  • 5 gram (¼ ounce) butter
  • 1/2 cup (60g) pecans
Banoffee ice-cream tart with toffeed pecans
  • 170 gram (5½ ounces) butter
  • 250 gram (8 ounces) granita biscuits
  • 3 cup (750ml) vanilla ice-cream
  • 1/2 cup (110g) firmly packed light brown sugar
  • 395 gram (12½ ounces) canned sweetened condensed milk
  • 1/3 cup (115g) golden syrup or treacle
  • 1/3 cup (80ml) milk
  • 3 small bananas (390g)
  • 1 cup (250ml) thick (double) cream

Method

Banoffee ice-cream tart with toffeed pecans
  • 1
    To make toffeed pecans, line oven tray with baking paper. Combine sugar and the water in small saucepan; stir over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, until caramel in colour. Remove from heat, allow bubbles to subside; stir in butter and nuts. Pour mixture onto tray; cool. Break toffee into pieces.
  • 2
    Melt 100g (3 ounces) of the butter in small saucepan over low heat. Process biscuits until fine; with motor operating, add the melted butter, process until combined. Press mixture over base and side of 22cm (9-inch) round loose-based fluted flan pan. Place pan on tray; refrigerate 15 minutes.
  • 3
    Place ice-cream in large bowl; beat a with wooden spoon until barely softened. Spread ice-cream into tart shell, smooth surface; freeze overnight.
  • 4
    Chop remaining butter, place in medium saucepan with sugar; stir over high heat until smooth. Add condensed milk and golden syrup to pan; bring to the boil. Boil, stirring constantly, about 10 minutes or until sauce is caramel in colour. Remove from heat; stand 10 minutes then gradually stir in milk.
  • 5
    Slice bananas thickly. Spread cream over ice-cream; top with banana and toffeed pecans. Serve immediately drizzled with warm caramel sauce.

Notes

Toffeed pecans can be stored in an airtight container at room temperature for about 4 weeks.