Salted Caramel Tart with Banana and Passion Fruit Sorbet
Colin McGurran's stunning salted caramel tart recipe is served with a delightfully fruity banana and passion fruit sorbet to help cut through the richness of the tart.
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Cooking tools:
- Rolling pin
- Tart pan
- Parchment paper
- Pie weights
- Pastry brush
- Oven
Ingredients
- 250g of water
- 125g of sugar
- 250g of banana purée
- 250g of passion fruit purée
- 250g of plain flour, sifted
- 100g of icing sugar
- 1 vanilla pod, seeds scraped
- 150g of butter, cold
- 2 eggs
- 140g of caster sugar
- 25ml of Madeira
- 500g of double cream
- 35g of muscovado sugar
- 1 pinch of salt
- 135g of egg yolk
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