Gluten Free Maple Banofee Tart

This Maple Banoffee Tart is like a banoffee pie, but without the heavy cream. It's just as rich, indulgent and moreish as a banoffee pie, and is a little bit more labor intensive. You reap a handsome and flavorful return for you hard work, though, as this tastes a lot better than a traditional banoffee pie.This tart would be perfect to prepare either in the morning before a dinner party or the day before. It tastes better as it "ages" in the fridge and, to my surprise, the base gets crumblier and almost cookie-like.

This recipe was developed for My Secret Kitchen using their unbelievably delicious maple caramel sauce. I'm sure you could recreate this using ordinary caramel, but it would be missing the alluring maple undertones.

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Ingredients:
For the tart
1/2 tsp vanilla extract
1/2 tsp salt
1 tsp baking powder
1 egg
1 slab 70% dark chocolate
2 ripe bananas, sliced
6 tbsp My Secret Kitchen Maple Caramel Sauce
180g Stork or unsalted butter
200g sugar
240g gluten free plain flour

To serve: good quality vanilla bean ice cream, extra Maple Caramel Sauce and a few ripe berries.

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All right, let's cook:
Melt the Stork or butter in a saucepan over a medium-high heat. Stir in the sugar with a wooden spoon until dissolved. Do not allow to boil. Pour into a mixing bowl and mix in the maple caramel sauce.

Allow the mix to cool slightly before adding the egg, flour, vanilla, salt and baking powder. Stir until incorporated. Cover and chill in the fridge for an hour or so.

Once the dough has chilled, preheat the oven to 180C. Pour the mix into a 24cm fluted flan pan. And bake 10 to 12 minutes or until golden. Once baked, arrange the banana slices over top and grate over as much of the dark chocolate as you'd like. Put back into the refrigerator for at least four hours. 

Serve with a drizzle of maple caramel sauce, a scoop of good quality vanilla bean ice cream and a few berries.