Caramelised Baked Banana Tart with Pontefract Liquorice Ice Cream

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr

Appears in

By Andrew Pern

Published 2008

  • About

You probably wouldn’t associate Pontefract, West Yorkshire, with bananas from the Caribbean, but the partnership of the liquorice and banana is slightly more obvious. We chop up and melt down these little black, rubbery ‘delicacies’ and add them to an ice cream base.


For the Banana Tart

  • 4 bananas
  • 200 g puff pastry
  • 100 g


In a shallow, ovenproof pan, caramelise the caster sugar and a little water over a medium heat. Make sure the sugar has melted before the liquid comes to the boil. Remove the sugar from the heat once it has caramelised and then stir in the butter. Slice the bananas and arrange in the pan with the sugar, creating two layers.

Cut a round of puff pastry big enough to cover the bananas and