This delicious dessert is served with with honey cinnamon ice cream and butterscotch sauce.
Blind bake pastry in a tart shell in an oven at 180 degrees C for 10 minutes then cool on a wire rack.
Mix cream in with ½ the banana and date to form the filling of the tart
Slice the remaining of the banana and fan on top of the tart
Sprinkle with sugar and caramelise with a blow torch.
Serve with ice cream and butterscotch sauce.
Bring the pouring cream to the boil with the sugar then reduce heat to simmer another 5 minutes stirring occasionally.
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