- 3 bananas, thickly sliced into rounds
- To serve: 1½ tbsp unflavoured popping candy
- To serve: small mint leaves
- 80 gm softened butter
- 60 gm caster sugar
- Scraped seeds of 1 vanilla bean
- 1½ tbsp lightly beaten egg
- 165 gm plain flour
- To serve: icing sugar
- 500 ml milk (2 cups)
- 125 ml pouring cream (½ cup)
- 50 gm carnaroli rice
- 1 small piece each thinly peeled lemon rind and orange rind
- 1 each star anise, cinnamon quill and whole clove
- 75 gm caster sugar
- 50 gm currants, soaked in hot water for 5 minutes, drained
- Finely grated rind of ½ lemon, juice of ¼
- 60 gm caster sugar
- 60 ml pouring cream (¼ cup)
- 50 ml pouring cream
- 30 gm thick dulce de leche (see note)
- 25 ml milk
- 1 egg yolk
- For deep-frying: vegetable oil
- 25 gm wild black rice
- ¼ tsp edible gold powder (see note)
- 1For sweet pastry, beat butter, sugar and vanilla seeds in an electric mixer until pale (3-4 minutes), then beat in egg. Add flour and a pinch of salt, beat to just combine (the dough will be very soft), then turn out. Roll out between 2 pieces of baking paper to 3mm thick and about 26cm x 40cm. Place on a tray, cover with plastic wrap and freeze overnight. Preheat oven to 180C. Roughly cut out six 13cm-diameter rounds from pastry and line six 9cm-diameter tart tins. Prick bases all over with a fork, trim edges and freeze for 10 minutes. Bake until crisp and golden (10-12 minutes), then cool and store in an airtight container until required.
- 2For rice pudding, bring milk, cream, rice, rinds and spices to simmer in a saucepan, stirring continuously, until rice is tender and thick (18-20 minutes), then stir in sugar. Discard spices, cool rice to room temperature, then stir in currants, grated lemon rind and juice.
- 3For caramel sauce, pour sugar into a small frying pan over medium-high heat, swirling pan occasionally but not stirring, until caramelised (3-5 minutes). Add cream (take care, hot caramel may spit), stir to combine and boil for 1 minute, then add tsp sea salt. Stand for 5 minutes, then strain through a fine sieve and set aside.
- 4For caramel custard, stir cream, dulce de leche and milk in a saucepan over medium-high heat until combined, then bring to the simmer. Whisk yolk in a bowl until pale, pour cream mixture over and whisk to combine. Return to pan and stir continuously until mixture thickly coats the back of a wooden spoon (3-5 minutes). Strain into a bowl and refrigerate until chilled.
- 5An hour before serving, add sliced banana to caramel sauce and set aside to marinate.
- 6For golden rice, preheat oil in a small saucepan to 200C. Add rice and as soon as it puffs and rises to the surface, remove with a metal sieve (1-3 minutes; take care, hot oil may spit). Drain well on absorbent paper, transfer to a small airtight container, add gold powder, seal and shake to coat evenly. Store in container until required.
- 7To serve, remove banana from caramel sauce, place on a foil-lined metal tray and caramelise with a blowtorch. Fill pastry tarts with 2 pieces of caramelised banana, top with rice pudding, then caramel custard. Top with popping candy and extra caramelised banana, drizzle with caramel sauce, scatter with golden rice, mint and icing sugar, and serve.
Note Dulce de leche is available online at micasafinefoods.com.au, or select retailers. Edible gold powder is available from cake suppliers and select kitchenware shops.
Drink Suggestion: 2003 Hatzidakis Vinsanto, Santorini. Drink suggestion by Andrew Phillpot