• Location: Abu Dhabi
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• Location: Sharjah
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• Location: Dubai
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Sable pastry: Using an electric mixer with a paddle, mix the dry ingredients and add butter, then slowly add egg yolks. When the pastry dough comes together, remove from the bowl. Divide the pastry into workable amounts. Cover with plastic wrap and chill to a workable temperature. (Note: This pastry can be frozen). Preheat oven to 180 Degree. Roll the pastry into 5mm thickness and butter a 20cm x 5mm flat tin. Line the tin with the pastry and then line the pastry with aluminium foil. Fill with pastry weights or beans and bake blind for 20 minutes or until the pastry is golden brown in colour. Allow to cool. Pour meringue over and bake tart again for a few minutes. Caramelised banana: Heat a frying pan on medium heat. Add banana, sugar and orange juice. Cook for about 3 minutes or till orange evaporates and the banana gets a nice golden glaze. Serve tart with caramelised banana and chocolate.Sable pastry: Using an electric mixer with a paddle, mix the dry ingredients and add butter, then slowly add egg yolks. When the pastry dough comes together, remove from the bowl. Divide the pastry into workable amounts. Cover with plastic wrap and chill to a workable temperature. (Note: This pastry can be frozen). Preheat oven to 180 Degree. Roll the pastry into 5mm thickness and butter a 20cm x 5mm flat tin. Line the tin with the pastry and then line the pastry with aluminium foil. Fill with pastry weights or beans and bake blind for 20 minutes or until the pastry is golden brown in colour. Allow to cool. Pour meringue over and bake tart again for a few minutes. Caramelised banana: Heat a frying pan on medium heat. Add banana, sugar and orange juice. Cook for about 3 minutes or till orange evaporates and the banana gets a nice golden glaze. Serve tart with caramelised banana and chocolate.

• Location: Abu Dhabi
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• Location: Dubai
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