Sugar and slice and all things nice, baked and served in easy pieces.
Recipe by Toni Scorgie and Nadine Waner of The Tart
Photograph by Willem De Lange
Banana, white chocolate and meringue slices
- 180g butter
- 170g cake flour
- 50g self-raising flour
- 5ml (1 tsp) ground cinnamon
- 110g castor sugar
- 2 large egg yolks
WHITE CHOCOLATE GANACHE
- 60ml (¼ cup) milk
- 250g white chocolate
- 15ml (1 tbsp) butter
- 5 ripe bananas, thinly sliced
- 3 large egg whites
- 140g (¾ cup) castor sugar
- 2,5ml (½ tsp) cornflour
Preheat the oven to 180°C.
To make the base, blend the butter with all the dry ingredients in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolks and mix to a smooth dough, adding a little water if necessary.
Line a 23cm x 30cm rectangular tin with baking paper and press the dough evenly into the bottom. Bake for about 30 minutes. Remove from the oven and leave to cool.
To make the ganache, heat the milk and chocolate in a saucepan over low heat, stirring continuously until the chocolate has melted. Pour evenly over the baked base.
For the banana layer, heat the butter in a non-stick frying pan and fry the banana slices until they are golden brown. Lay them evenly over the ganache and leave to cool.
For the meringue topping, beat the egg whites until stiff, add the castor sugar and cornflour and beat for a further 5 minutes. Spoon the meringue mixture on top of the banana layer and use a blowtorch to brown the meringue.
Leave to cool for 10 minutes, slice and serve.