Ingredients
100g Antoniou Kataifi Pastry
70g butter, melted
50g caster sugar
1 tbsp water
10g butter
2 medium sized bananas, cut into 5 cm slices
Method
For this Kataifi Pastry recipe, take your chilled Kataifi Pastry out of the fridge at least 2 hours before you begin, still in its packaging, to bring it up to room temperature.
Preheat your oven to 180ºC
Prepare the base of the tart by pouring 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 approximately 14cm in diameter and place the sliced bananas on top of the caramel. Arrange them in a circular design.
Top the bananas and caramel with the Kataifi Pastry, ensuring it fits neatly in the ramekin.
Bake in the oven for 20 minutes, then carefully invert the tarts onto a plate and serve with vanilla ice cream.
