80 minutes 
Serves 8 
This very special Banana Butter Tart is a #FyffesGBBO22 fav recipe from our celebrity judge Donal Skehan. It’s Donals take on a classic New Orleans favourite from Brennan’s restaurant.
Ingredients
- 110g of cold butter, cut in cubes
- 1 tbsp of caster sugar
- A pinch of salt
- 1 large free range egg, beaten
- 1 tsp of vanilla extract
- 175g of plain flour
- A little cold water if required
- 6 large egg yolks
- 150g of sugar
- 150g of butter
- 1 tsp of vanilla extract
- 1/2 tsp of cinnamon
- 75g of plain flour
- 2 tbsp of white rum
- 2 Fyffes bananas, peeled, sliced
- Whipped cream
- dulché de leche
- caramelised banana slices to serve
Method
- 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/350°F/Gas Mark 5. 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.
