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.