Sunday, August 10, 2008
The smooth light texture of this fruit tart is complemented by a lemon flavor. This dessert is best eaten on the day it is made as the bananas discolor a little on keeping. Keep in the fridge until ready to serve. Recipe serves 8.
3 1/2 ounces (100 g) unsalted butter
8 ounce (250 g) packet ginger nut cookies (biscuits), crushed
Filling and Topping:
Grated rind and juice of 1 lemon
2 teaspoons gelatin
3 bananas, mashed (about 2 cups)
1/2 pint (300 ml) fresh or thickened cream
1 egg white
1/4 cup caster sugar
1. Preheat the oven to 375 degrees F (190 degrees C). In a saucepan, melt the butter over a low heat. Remove from heat and stir in cookie crumbs. Mix until well combined.
2. Press the crumb mixture over the base and side of a round 9 inch (23 cm) pie dish. Bake for 8 minutes. Remove from the oven and cool completely.
3. In a small saucepan, mix the lemon juice with 4 teaspoons cold water. Sprinkle the gelatin over and allow to absorb. Gently heat until the gelatin dissolves and the mixture turns clear. Remove from the heat and cool to body temperature.
4. Mix the bananas with the lemon rind in a bowl. Quickly whisk in the gelatin mixture.
5. Whip 7 fl oz (200 ml) cream until soft peaks form. Whisk the egg white in a clean polished bowl with an electric mixer until stiff peaks form. Whisk in the sugar at top speed.
6. Gently fold the whipped cream and the egg white mixture into the banana mixture with a plastic spatula or balloon whisk. Pour into the cookie crumb crust and chill for 30 minutes, or until set.
7. To decorate, whip remaining cream until it forms soft peaks. Spoon over the tart.