Banana Tamarind Caramel Chocolate Tart Recipe

Make the brittle. Heat the sugar and water over a gentle heat until dissolved. Turn up the heat and boil without stirring until it reaches the colour of a rusty penny.

Meanwhile break up the banana chips and sprinkle with the desiccated coconut onto a sheet of non stick baking paper on a tray. Pour the molten caramel over in a thin layer over the top and set aside to harden. Break into shards.

For the caramel, heat the sugar in the same way. Once amber, drop in the butter bit by bit and swirl to combine (it will splutter). Off the heat, mix in the cream, tamarind paste and salt and set aside to cool.

Make the pastry. Blitz the flour and butter in a food processor until it reaches fine breadcrumbs. Add the cocoa, coconut and icing sugar, pulse to combine then add the egg and enough water just to bring the pastry together.

Turn out onto a surface, knead gently to combine then roll to the thickness of a pound coin.

Use to line a fluted tart tin and pop in the fridge to allow the gluten to relax for at least an hour.

Preheat the oven 190C. line the tart with baking paper and baking beans and blind bake for 15 minutes to set the sides. Remove the paper and beans and bake 10 minutes more until the base feels sandy. Remove from the oven and reduce the temperature to 180C.

Make the filling by beating the eggs, yolk and sugar for 6 minutes, until thick, pale and creamy. Fold in the molten chocolate/butter mixture and the cocoa powder.

Spread the mashed banana over the pastry, followed by 100ml caramel. Carefully top with the chocolate mousse mixture.

Bake in the oven on the middle shelf for 20-25 minutes or until just cooked. Allow to cool completely before refrigerating for at least 2 hours.

Serve with extra caramel and brittle shards (and a little ice cream if your feeling really naughty!)