Banoffee Cheesecake with Ginger Crumb, Caramelised Bananas and Banana Tarte Tatin

A triple-decker banana dessert featuring ginger cake crumbs, caramel-rippled cheesecake, iced caramelised bananas, and a homemade puff pastry tarte tatin.

Dessert Banana Cheesecake Showstopper Tarte Tatin

Estimated Nutrition

Calories

3725.3

kcal / serving

7450.6 kcal total

Carbs

422.9g

per serving

845.8 g total

Fat

212.7g

per serving

425.4 g total

Protein

34.1g

per serving

68.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

125

Ginger Cake

whizzed to crumbs

tbsp

Icing Sugar

tbsp

Maple Syrup

200

Caster Sugar

for caramelised bananas

115

Caster Sugar

for tarte tatin

Dairy

300

275

cold, cut into cubes

Fruits

piece

Banana

cut into chunks

GrainsCereals

250

Plain Flour

plus extra for dusting

Liquids

125

Water

iced

NutsSeeds

sprig

Mint

fresh, for garnish

0.5

tsp

Salt

Other

225

Caramel

tinned or dulce de leche

Method

Turn out tarts onto plates and serve with ginger crumbs, cheesecake mixture, caramelised bananas, and mint.

Blitz the ginger cake into crumbs using a food processor and set aside.

Cover bananas with thin pastry circles and bake for 10-12 minutes until golden-brown.

Preheat oven to 200°C and melt 115g sugar in small frying pans until golden, then stir in remaining butter and add sliced bananas.

Perform two more rolling and folding turns, then chill for another 30 minutes.

Roll dough into a 40x20cm rectangle, fold into thirds, rotate, repeat, and chill for 30 minutes.

Combine flour, salt, and 250g butter with fingertips, add iced water to form a marbled dough, then chill for 20 minutes.

Melt 200g sugar until golden, coat banana chunks in it, and immediately drop into iced water to set.

Mix cream cheese, crème fraîche, double cream, icing sugar, and maple syrup, then ripple in the caramel and chill.