Friday, 13 November 2015

Mini Banoffee Tarts

Readers, I got back to baking this week.  A lot of my recent posts have been cooking focussed so it’s nice to be back baking again.  This recipe is super simple and can be ready in half an hour.  No excuse not to get your bake on.  I was looking at easy tart recipes online – so many cases have to blind baked.  If you don’t have the time, or the baking beans, they can be hard to make.

This recipe creates a delicious caramelised case – be warned, they are hard when first out of the fridge, so allow to come to room temperature if you don’t want granny to break her teeth.  The advantage of this – the cases are firm and hold the filling and the whipped cream without collapsing.
I made 6 small tarts with this recipe, but you could easily double up the recipe if you are feeding a group. 

This is also a cheats recipe that uses only 6 ingredients… bonus!


Mini Banoffee Tarts

Ingredients

For the cases
75g plain flour
60g soft brown sugar
65g unsalted butter


For the filling and topping
6 teaspoons caramel sauce
1 small banana
½ tub Elmlea double cream

Method

  1. Preheat the oven to 170c.   Melt the butter in the microwave.  Add the flour and sugar to the bowl, along with the melted butter. Mix until you have a sticky dough.
    Mix ingredients for the cases
  2. Take a non-stick muffin pan and grease the inside of each space with vegetable oil.
  3. Divide the mix into six and either roll out and cut with a large cutter, or use your hands to shape each case into the shape of the tin.  They can look a little rustic but try to keep each to the same thickness and height in the tin if possible.
    Mould in the tin
  4. Bake in the oven for around 10 minutes.  When removing from the oven the may have puffed up a bit.  Use the back of a teaspoon to flatten them back out and create the indent for the filling.
    Reshape if required
  5. Allow to cool slightly before transferring to a cooling rack.
  6. Whilst cooling, whip up the double cream using an electric whisk until firm.  The peaks need to be strong and be able to be piped.
  7. Once cool, fill each with a teaspoon of caramel sauce, a slice of banana and piped cream. Finish with grated chocolate or a chocolate decoration if desired.
    Fill each case with caramel

    Top caramel with sliced banana
  8. Store in the fridge until 10-15 minutes before serving.  These will keep around 24 hours in the fridge… but probably won’t last that long! 
    The finished article


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