BANANA MALT TARTE TATIN
PREPARATION: 10min ~ COOK: 10min ~ READY IN: 30min
- Preheat oven to 180 degrees celsius. Into a medium sized, oven-proof frypan add malt extract and bring up to a medium heat and add the butter. Simmer for around 3 minutes to make a caramel.
- Place the bananas into the caramel in the frypan. Cut out a pastry round to the size of the pan and lay it in the frypan on top of the bananas.
- Place the pan into the oven and cook for around 15 minutes or until golden and puffed. While the tart is still hot, turn it out onto a plate banana side up, as the tart will come out more easily.
- Top with the extra banana and sprinkle with chocolate chips and crushed macadamia nuts.