125 g (4oz) chilled unsalted butter, cut into cubes
40 g (1 1/2oz) light brown soft sugar
1 medium egg
For the filling
75 g (3oz) unsalted butter, chopped
150 g (5oz) white chocolate, chopped
175 g (6oz) light brown soft sugar
1 medium egg
1 tsp. vanilla extract
3 very ripe medium bananas, mashed (you need 300g/11oz)
175 g (6oz) plain flour
1/2 tsp baking powder
50 g (2oz) pecans, roughly chopped
25 g (1oz) white chocolate, melted to drizzle
Directions
Step 1
To make the pastry put the flour and cocoa powder into a food processor and pulse briefly to combine. Add the butter and whiz until the mixture resembles fine breadcrumbs - if you don't have a food processor, rub the butter into the flour and cocoa powder using your fingers. Add the sugar and pulse or stir to combine, then add the egg and 1tbsp cold water and whiz/mix with a blunt-ended cutlery knife until the pastry just comes together (add a touch more water if needed). Bring together with your hands, then wrap in clingfilm and chill for 30min.
Step 2
Lightly dust a work surface with flour and roll out pastry and use to line a deep 23cm (9in) deeply fluted round tart tin. Make sure you press the pastry well into the flutes. Prick base all over and chill for 30min.
Step 3
Preheat oven to 200°C (180°C fan) mark 6. Line the pastry with a large sheet of greaseproof paper and fill with ceramic baking beans or uncooked rice. Bake for 15min, or until the pastry sides are set. Remove the paper and the beans/rice and return the tin to the oven to cook for a further 10min or until the pastry base feels sandy to the touch.
Step 4
Once the tart base is on the final 10min of cooking time, make the filling. Melt the butter and white chocolate in a large heatproof bowl set over a pan of barely simmering water. When melted and smooth, take off the heat and stir in the sugar, followed by the egg, vanilla and mashed bananas (the mixture might look curdled, but the stirring will bring it together). Sift over the flour and baking powder and fold through with a large metal spoon.
Step 5
Pour the filling into the cooked pastry case, level and scatter over the pecans. Bake for 25 min or until there is no wobble when you gently tap the tin. Cool until just warm, drizzle with white chocolate (if you like) and serve with ice cream.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
