- 100 grams of Antoniou Kataifi pastry
- 70 grams butter, melted
- 50 grams caster sugar
- 1 tbsp water
- 10 grams butter
- 2 medium sized bananas cut into 5 cm slices
Preheat your oven to 180ºC
Prepare the base of the tart by stirring the butter through the kataifi pastry. Do this with your fingers to ensure it is thoroughly coated. Set aside.
Make the caramel base for the tarts by combining the sugar and water in a heavy, non stick saucepan over a medium-high heat. Cook the syrup till it browns, remove the pan from the heat and whisk in the butter.
Pour the caramel into a ceramic ramekin dish measuring approx. 14cm in diameter and place the sliced bananas on top of the caramel. Arrange them in a circular motion, slightly overlapping.
Top the bananas and caramel with the kataifi pastry, ensuring it fits neatly in the ramekin.
Bake in the oven for 20 mins, then carefully invert the tarts onto a plate and serve with vanilla ice cream