Nadiya Hussain’s Banana Tarte Tatin with Malai Ice Cream
Nadiya Hussain's mouth-watering recipe for a caramelised banana tart with sweet malai ice cream is the ultimate show-stopper dessert, guaranteed to be a firm family favourite.
Malai ice cream is a subtly scented milk-based ice cream that you can find in South East Asia and often here too.This is my no-churn version – it goes really well with the sweet tatin, but will also go further, leaving enough for a few extra desserts.
|For the ice cream:|
|1 x 397g tin||condensed milk|
|5||cardamom pods, seeds removed and crushed|
|For the banana tarte tatin:|
|1 x 500g block||puff pastry|
|4 or maybe 5||bananas, sliced into 2cm coins|
You will need: a 23cm oven-safe pan, a freezer-safe tub and ziplock bag.
Make the ice cream first. Put the condensed milk, cream and crushed cardamom seeds into a bowl. Whip until thick and at soft peak stage, then transfer to a freezer-safe tub and level the top. Place inside a ziplock bag and freeze.
Now on to the tarte tatin. Preheat the oven to 180°C/fan 160°C and have a 23cm oven-safe pan at the ready.
Roll out the pastry to a 1cm thickness, then cut out a circle about 2cm wider than your pan. Pop it on a baking tray and leave it in the fridge while you make the caramel.
Put the sugar and butter into the pan, and when the sugar dissolves, turn up the heat and allow the caramel to get dark and thicken. Lift the pan and give it all a little swirl occasionally. The main thing is to watch it until it is a deep caramel colour, because once it gets to that point it can burn quickly. Take off the heat and sprinkle on the hazelnuts.
Add the bananas to the caramel, then lay the pastry on top and gently lift and tuck it around the sides of the pan, being careful of the hot caramel. Cut a slit in the top for the steam to escape, and bake for 25–30 minutes.
Let it stand for at least 20 minutes after it comes out of the oven. Then turn it over on to a serving plate and serve with the ice cream.