Described as a “fun” dessert, Jamie Oliver – in reference to his banoffee fro-yo tart – said: “You’ve got to try this!”
The chef promised the banoffee fro-yo tart is quick to make and “will make you go ooooh” while your eyes light up at the sight of the dessert.
Taking only 15 minutes to make, and serving up to 10 people, this will be a treat you will want to make again and again.
There is chewy dates, flaked almonds, fresh banana, tangy lime, and delicious dark chocolate, as well as divine caramel.
Here’s how to recreate Jamie Oliver’s banoffee fro-yo tart taken from his cookbook Simply Jamie Fast and Simple Food.
Banoffee fro-yo tart
Ingredients
- 200g soft pitted dates
- 200g flaked almonds
- Half a teaspoon ground cinnamon
- Half of 397g tin of caramel
- Two ripe bananas (200g total)
- Half a lime
- Two teaspoons vanilla bean paste
- 500g Greek yoghurt
- 50g dark chocolate (70 percent)
Method
For the base
Blitz the dates, almonds and cinnamon in a food processor until fine and tacky, then tip on to a large sheet of greaseproof paper.
Fold the paper over, and use a rolling pin to roll out to a rectangle (26cm x 32cm) and just under half a centimetre thick.
Gently lift – paper and all – into a deep 24cm x 30cm tray, easing it into the corners and using the back of a spoon to push it up the sides.
Evenly spread the caramel across the base. Peel and slice the bananas, toss with lime juice and zest, then layer them over the caramel.
Mix the vanilla into the yoghurt and spoon over the top. Place the tart in the fridge, until an hour before you want to serve.
Then transfer the tart to the freezer for one hour so it becomes softly set but still sliceable. Serve straight away, with shavings or gratings of chocolate.
And there you have it – a tasty dessert that is the perfect treat for this upcoming Halloween.
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