Why not treat yourself to this amazing dish by Matt Moran, top Australian chef and owner of internationally renowned restaurant Aria every now and again? Look on the bright side, if you cook it yourself the guilt of consuming such a scrumptious treat with be replaced with the satisfaction of successfully creating such an amazing dish!

Serves 6

INGREDIENTS

175gm caster sugar

50gm unsalted butter

6 bananas

2 sheets frozen puff pastry

Nutmeg ice-cream

500ml (2 cups) milk

1 tsp ground nutmeg

125gm egg yolks, from 7-8 eggs

110gm (1/2 cup) caster sugar

125ml (1/2 cup) pouring cup

METHOD

First, make the nutmeg ice-cream. Bring the milk and nutmeg to a simmer in a small saucepan, then turn off the heat and leave to infuse for 30 minutes.

Whisk the egg yolks and sugar in a bowl until thick and place, then stir into the milk.

Cook the custard over low heat, stirring constantly, until it is thick enough to coat the back of a spoon.

Strain the custard into a bowl sitting in a larger bowl full of ice, so that it cooks rapidly.

Stir in the cream, then churn an ice-cream machine according to the manufacturer’s instructions.

Preheat the oven to 180C.

Make the caramel base for the tarts by combining the sugar and 50ml of water in a small heavy-based saucepan over high heat.

Cook the syrup until it is golden, then remove the pan from the heat and whisk in the butter.

Divide the caramel among 6 tarte Tatin pans.

Cut the bananas into 5mm slice and place them on top of the caramel, arranging the slice in a single, slightly overlapping layer.

Cut out 6 puff pastry rounds to fit the tarte Tatin pans and place one in each pan, tucking the edges in, then bake for 20 minutes or until golden.

Gently turn out each warm tarte Tatin by turning the pan upside-down and tapping the bottom; it should slide out.

Place a tart in the centre of each plate, top with a scoop of nutmeg ice-cream and serve immediately.