Banana Ice Cream Tart With Caramel Pecans - cooking recipe

Ingredients

None None FOR THE CARAMEL PECANS
1/4 cup granulated sugar
1 tsp butter
1/2 cup pecans
None None FOR THE BANANA ICE CREAM TART
10 tbsp (1 1/4 sticks) butter
8 oz graham crackers, coarsely chopped
3 cups vanilla ice cream
1/2 cup firmly packed light brown sugar
1 can (14 oz) sweetened condensed milk
1/3 cup golden syrup or molasses
1/3 cup milk
3 small bananas
1 cup heavy cream, whipped

Preparation

For caramel pecans, line a baking pan with parchment paper. Place the sugar and 2 tbsp water in a small saucepan. Stir on medium heat, without boiling, until the sugar dissolves. Bring to a boil and boil, uncovered, without stirring, until caramel is golden brown. Remove from the heat; allow the bubbles to subside. Stir in the butter and nuts. Pour the mixture into the prepared pan; cool. Break into pieces.
Melt 6 tbsp of the butter in a small saucepan on low heat. Process the graham crackers until fine crumbs form. Add the melted butter and process until combined. Press the mixture into the bottom and side of a 9-inch round fluted tart pan with removable bottom. Place the pan on the tray and refrigerate for 15 mins.
Place the ice cream in a large bowl and beat with wooden spoon until just softened. Spread into the tart shell and smooth the surface. Freeze overnight.
For the caramel sauce, chop the remaining 4 tbsp butter and place in a medium saucepan with the sugar. Stir on high heat until smooth. Add the condensed milk and golden syrup and bring to a boil. Boil, stirring constantly, for about 10 mins or until the sauce is golden brown in color. Remove from the heat. Let stand for 10 mins then gradually stir in the milk.
Slice the bananas thickly. Spread the whipped cream over the ice cream. Top with banana and caramel pecans. Serve immediately drizzled with warm caramel sauce.