Peanut butter-butterscotch and caramelised banana tarts

Preheat the oven to 180°C.

To make the peanut butter-butterscotch, place the butter in a pan over a medium heat. Once the butter starts melting, add the brown sugar and mix until the sugar starts to melt.

Reduce the heat to low and add the cream. Stir with a wooden spoon until the sugar has dissolved.

Pour the butterscotch into a jug. Place the peanut butter in a mixing bowl and add 1½ cups of the warm butterscotch. Mix until smooth. If you prefer it thinner, add more butterscotch. Reserve the remaining butterscotch for assembling the tarts.

To make the tart shells, pulse the flour, icing sugar and butter in a food processor until the mixture resembles breadcrumbs.

Add the egg and blend until the mixture starts forming a dough. Place the dough on a clean, floured surface and knead into a ball, cover with clingwrap and chill for 15 minutes.

Roll out the dough on a clean, floured surface and use to line 4 x 10 cm greased tart cases. Place wax paper over the pastry and fill with rice or baking beans. Bake blind for 15 minutes, or until the centre of the pastry is cooked and the edges golden. Cool on a wire rack.

Increase the oven’s temperature to 200°C and set to grill. Place the sliced bananas on a baking tray lined with baking paper, sprinkle with the sugar and place under the grill.

Grill the banana until the sugar turns golden brown and the bananas have softened, taking care not to burn them.

Remove the banana from the oven and allow to cool. When cool, remove from the baking tray using a palette knife.

To assemble the tarts, cover the base of the tart with peanut butter-butterscotch, then top with a layer of the remaining plain butterscotch. Place the caramelised bananas on top of the butterscotch and finish with a spoonful of whipped cream.

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