Banana Caramel Tart - cooking recipe

Ingredients

For the Crust
1/2 cup butter, at room temperature
1/4 cup sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
For the Banana Topping
3 large bananas, thinly sliced
1 tablespoon butter, melted
1 tablespoon sugar
1 cup macadamia nuts, lightly toasted
For Caramel Sauce
1 cup heavy whipping cream
1 cup sugar
1 tablespoon freshly squeezed lemon juice
1/4 cup butter
vanilla ice cream or coconut ice cream, to serve on the side

Preparation

Preheat oven to 450F.
For the Crust: In a large bowl, beat butter and sugar, with an electric mixer, until blended.
Beat in yolk, vanilla, and salt.
Add flour and beat until moist clumps form.
Press dough into bottom of 9 inch tart pan with removable bottom.
Pierce with fork and refrigerate for 1 hour.
Bake crust until golden (about 15 minutes).
Cool.
For the Banana Topping: Reduce oven temperature to 375F.
Overlap banana slices on crust, covering completely.
Brush melted butter over banana slices and sprinkle with sugar.
Bake until just warmed through (4 minutes).
Drizzle with some caramel sauce (recipe follows).
Sprinkle with macadamia nuts.
Serve with ice cream and pass extra caramel sauce around.
For Caramel Sauce: In a heavy saucepan, heat the cream over medium low heat until bubbles form, along the edges of the pan.
Keep warm.
In a heavy saucepan, combine the sugar and lemon juice until well mixed.
Cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes.
Remove the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes.
While cooking, brush the sides of the pan with a wet brush just above the bubbling sugar to keep crystals from forming.
Stirring constantly, slowly pour in the warm cream.
Bring to a boil, continuing to stir constantly.
Cook until slightly thickened, about 3-4 minutes.
Remove the sauce from the heat, add the butter, and stir until the butter melts and the sauce is smooth.
Serve immediately or cool to room temperature, then cover tightly and refrigerate for up to two weeks; reheat in a pan of simmering water or a microwave.