Join us as we explore our favourite dessert recipes from this season of MasterChef Australia. On today’s menu: Spiced Pumpkin & Banoffee Tart – featured in the 20th episode.
Serves 6
Ingredients
Coffee Tart
2g freeze dried coffee
100g plain flour
50g unsalted butter
5g Kahlua
15g water
Spiced Pumpkin Puree
250g cubed butternut pumpkin, 2cm pieces
¼ tsp clove powder
½ tsp cinnamon powder
200ml full cream milk
3g agar
Chocolate Banana Cremeux
1 gelatine sheet
100g frozen banana
100g cream
100g full cream milk
10g sugar
2 eggs
100g milk chocolate
100g dark chocolate
Toasted Milk Marshmallow Meringue
1 tbsp non-fat milk powder
4 egg whites
80g white sugar
Pinch of salt
Method for Spiced Pumpkin & Banoffee Tart
1. Preheat the oven to 180°C. Grease a 20cm tart tin.
2. To cook the Coffee Tart, combine the coffee granules and flour in a food processor and blitz until a fine powder, add the butter and process until fine breadcrumbs. Add Kahlua and water and continue to combine until a dough starts to form.
3. Remove onto a lightly floured board and work together lightly, until just incorporated. Roll between two sheets of baking paper until 2-3mm thin. Place into a medium perforated tart tin and set in the freezer for 10-15 minutes.
4. Lightly prick the base with a fork and then line with a layer of crumpled baking paper and rice for blind baking. Bake in oven for 15 minutes then remove rice and baking paper. Bake for another 10-15 minutes. Set in fridge to cool.
5. To make the Spiced Pumpkin Puree, place all the ingredients into a small saucepan and bring to a boil. Reduce to a simmer and cook for 20 minutes or until pumpkin is soft. Strain the mixture and add the pumpkin component to a stick blender cannister. Blend with a stick blender until smooth. Adding more milk if needed.
6. Add agar and blend until smooth. Set aside in the freezer to cool for 15 minutes. Once cool, layer the spiced pumpkin puree into the tart tin, return to the freezer to set for a further 15 minutes.
7. To prepare the Chocolate Banana Cremieux, hydrate the gelatine sheet in a bowl of cold water, set aside.
8. Place the frozen banana, cream, milk, sugar, and eggs in a food processor and process to combine. Transfer to a medium saucepan and cook on a medium heat until 83°C, stirring constantly to prevent lumps.
9. Squeeze water from gelatine sheet and add to the saucepan with both chocolates. Stir until well incorporated then use a stick blender and blend until smooth.
10. Strain through a sieve into a small bowl and place over an ice bath to cool to room temperature. Pour the cremeux into tart. And place in the freezer for 15 minutes to set.
11. For the Toasted Milk Marshmallow Meringue, place milk powder into a saucepan and toast until brown and aromatic. Sift into the bowl of a stand mixer and add egg whites. Whip on high speed until stiff peaks then gradually add sugar whilst beating. Add salt and mix to combine
12. Scoop the meringue onto a plate the size of the tart and cover lightly with cling film.
13. Microwave for 30 seconds. Turn the meringue over and blow torch the bottom. Return the meringue the right side up on the plate and blow torch the top.
14. Place on the top of the tart and refrigerate for at least 30 minutes or until ready to serve.