Banana tarte tatin with bacon and peanut butter ice cream

Serves 2


  • 2 bananas
  • 400g sugar
  • 1 vanilla pod
  • 50ml spiced rum
  • 50g butter
  • Sheet puff pastry

Bacon ice-cream

  • 500ml double cream
  • 3 egg yolks
  • 70g sugar
  • 2 vanilla beans
  • 100g pancetta
  • 2 tbsp maple syrup
  • 1 tbsp peanut butter


  1. Place the sugar in a pan over low heat until it starts to caramelise then add the split vanilla bean.
  2. Add the rum and butter and set aside.
  3. Slice the bananas approx 2cm thick and toss them in the hot caramel. 
  4. Place in a tart mould and pour over the remaining caramel. 
  5. Cover with puff pastry and bake at 200°C until golden, then flip out of the mould.
  6. To make the bacon ice-cream place the bacon in a pan over low heat and render the fat. Cook till crispy.
  7. Add the maple syrup and set aside.
  8. Place the double cream and vanilla pod in a pot and bring to a simmer, then set aside. 
  9. In a separate bowl whisk the egg yolks and sugar, then add the hot cream while whisking. 
  10. Allow to cool then add the bacon and peanut butter and place in an ice-cream machine and follow the manufacturer’s instructions. 
  11. Serve the hot tarte tatin with a scoop of bacon and peanut butter ice-cream.