This delicious dessert is served with with honey cinnamon ice cream and butterscotch sauce.


  • 1 sheet short crust pastry

  • 1 banana

  • 1 date, pitted

  • 2 tbsp butterscotch sauce (see below)

  • 2 tbsp double cream

  • 1 scoop honey cinnamon ice cream

  • Butterscotch Sauce

  • 125ml pouring cream

  • 250g brown sugar


  • 1.

    Blind bake pastry in a tart shell in an oven at 180 degrees C for 10 minutes then cool on a wire rack.

  • 2.

    Mix cream in with ½ the banana and date to form the filling of the tart

  • 3.

    Slice the remaining of the banana and fan on top of the tart

  • 4.

    Sprinkle with sugar and caramelise with a blow torch.

  • 5.

    Serve with ice cream and butterscotch sauce.

  • Butterscotch Sauce:

  • 1.

    Bring the pouring cream to the boil with the sugar then reduce heat to simmer another 5 minutes stirring occasionally. 

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 3318kj
  • Fat Total 163g
  • Saturated Fat 67g
  • Protein 27g
  • Carbohydrate 455g
  • Sugar 300g
  • Sodium 964mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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