Salted caramel tart with banana and passion fruit sorbet

by Colin McGurran
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Ingredients

Beverages

  • 250g of water
  • 25ml of Madeira

Store Cupboard

  • 125g of sugar
  • 250g of plain flour, sifted
  • 100g of icing sugar
  • 1 vanilla pod, seeds scraped
  • 140g of caster sugar
  • 35g of muscovado sugar
  • 1 pinch of salt
  • 135g of egg yolk

Fruit & Vegetables

  • 250g of banana purée

Delicatessen

  • 250g of passion fruit purée

Dairy

  • 150g of butter, cold
  • 2 eggs
  • 500g of double cream