One of the highlights of my visit to New Orleans was a trip to Brennan's restaurant. Established in 1946 it is one of New Orleans most loved restaurants and many of it's signature dishes have become famous worldwide. After an amazing meal we were shown how to make the world famous Bananas Foster, a dramatically flambéed dessert of bananas and rum served with ice cream. To this day it remains the restaurants most requested dish and thirty five thousand bananas are flamed each year to create this delicious dessert. This is my take on the classic, taking all those wonderful flavours and combining them in this rich tart.

 

Serves 8
110g of cold butter, cut in cubes
1 tablespoon of caster sugar
A pinch of salt
1 large free range egg, beaten
1 teaspoon of vanilla extract
175g of plain flour
A little cold water if required

 

Filling:
6 large egg yolks
150g of sugar
150g of butter
1 teaspoon of vanilla extract
1/2 teaspoon of cinnamon
75g of plain flour
2 tablespoons of white rum
2 bananas, peeled, sliced
Whipped cream, dulché de leche, caramelised banana slices to serve

 

For the pastry:
Press the butter into the flour using a pastry cutter or a fork until you have rough crumbs.

Mix through the sugar and salt.

Bring the dough together by mixing through the egg and vanilla extract.  Add a little cold water if you find your dough is too dry.

Wrap in cling film and allow to chill in the fridge for 30 minutes.

 

For the filling:
Whisk the egg yolks and sugar in a large mixing bowl until light and fluffy.

Melt butter in a small pot over a medium heat.

Cook the butter, stirring regularly until it turns a light brown. Make sure not to burn the butter as this will result in a bitter taste.

Whisk in the melted butter to the egg yolk mixture little by little. Whisk in the flour, cinnamon, vanilla extract and rum.  Allow to cool.

Press the dough into a 9inch round pie tin.  Chill for 30 minutes.

Preheat the oven to 180˚C.

Line crust with foil and fill with baking beans.  Bake until crust is golden for about 15 minutes.

Transfer to a wire rack to cool.

Layer the base with the sliced bananas and pour over the mixture to cover.

Bake in the oven for 35-40 minutes.

Transfer to wire rack to cool completely and then top with whipped cream, dulche de leche and freshly sliced bananas.