Nutty Banana Tart

Serves 8-10

Base
100g walnut pieces
150g plain flour
60g butter
45g icing sugar

Topping
finely grated zest of 2 limes and 5tbsp juice
250g mascarpone cheese
30g butter
60g walnut pieces
60g hazelnuts, chopped
1tbsp clear honey
3 bananas

Preheat the oven to 180, gas mark 4.
To make the base, put the walnuts in a food processor and process until just ground.  Add the flour, butter and icing sugar and pulse again until the ingredients are well mixed.
Add 4tsp cold water and pulse again to make a soft dough.  Remove from the food processor and knead on a floured work surface.
Put the pastry on a baking sheet and press out to a round.  Mark it into 8 or 10 sections, to make cutting for serving easier.  Chill for 20-30 mins.
Bake the pastry in the oven for 15 mins or until lightly browned.  Carefully re-mark the sections without cutting through.  Leave to cook on the baking sheet for 10 mins to firm up, then transfer to a wire rack to cool.
To make the topping, mix the lime zest and juice into the mascarpone.  Cover and chill until needed.  Melt the butter in a pan, add the walnut and hazelnut piece and fry for 2-3 mins until beginning to brown.  Stir in the honey and take off the heat.  Slice the bananas.
Spread the lime mascarpone over the pastry.  Press the bananas into the filling, spoon over the honey nuts and serve.