Finish the night off on a sweet note. You can make the tart in advance, then do the meringue topping just before serving, so you have more time to enjoy the party.
This is also sublime served with seared bananas, or even slice fresh banana over the caramel and top with the meringue for a banoffee twist.
- 2 sheets sweet shortcrust pastry
- 1 can sweetened condensed milk
- 1 cup cream
- 1 tsp vanilla paste
- 2 tbsp golden syrup, divided, plus ¼ cup
- 3 egg yolks
- 1 tbsp cornflour
- 2 tbsp water
- 3 egg whites
- ½ cup caster sugar
- ½ cup roasted nuts, roughly chopped
1 Preheat the oven to 180ºC. Use the sheets of pastry to line a 23cm fluted loose-bottom tart tin or similar. Chill until required.
2 In a large jug, whisk together condensed milk, cream, vanilla, golden syrup and egg yolks. In a small bowl, mix cornflour and water to a paste, then whisk into the condensed milk. Pour the mixture into the pastry lined tin. Bake for 30-40 minutes or until golden around the edges and just set in the centre. Remove from the oven.
3 Beat the egg whites using an electric beater until foamy and white, then gradually add caster sugar, beating until thick and glossy. Spoon onto the caramel tart and bake for a further 8-10 minutes until puffed and the meringue is toasted. To serve, combine toasted nuts and golden syrup and warm for 1 minute. Spoon glaze over the tart slices.
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto Professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched out on my own starting my first restaurant. The following years saw me owning a gourmet cake & dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions Today that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them. I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author