Tuesday 7 June 2016

Banoffee Pie Tartlets

Hey everyone :)

Summer is near and that always reminds me of yummy tarts - I remember my first job was in a little cafe and we served these yummy tarts with all kinds of fillings and toppings.

When I lived in Slough - I had this massive flan dish and I used to make big Banoffee Pies for everyone and I wanted to do the same but I thought it might get wasted. I think that small tarts look great so that's what I decided to make!

- small all-butter pastry tartlets (you can make your own or buy them)
- bananas (make sure they are very ripe - no one likes a unripe banana)
- caramel (you can buy tins of caramel now by Carnation)
- cream for whipping
- flake (for crumbling decoration) or you can use chocolate curls

1. Using a hand whisk, hand beater (electric one) or a free-standing mixer - whip up your cream to form stiff-ish peaks (don't over whip though).
2. Once cream is just about ready - I like to add some caster sugar to sweeten - this is a preference of mine so don't feel like you need to do this if you don't like sweet whipped cream.
3. Take out the tartlet cases and take a generous spoonful of caramel and spread it over the bottom.
4. Slice the banana thinly and layer it on top of the caramel.
5. Take a dessert spoonful of whipped cream and dollop on top - they don't need to look perfect.
6. Crumble some flake on top for decoration.

7. EAT

I will say that these are best made just before they are about to be eaten. In advance the cream can stiffen (if in the fridge) and the fruit can wilt and start to brown and it doesn't look as good - so bare that in mind when making them. Timing is everything :)

When I look at these yummy tarts - all I think about is SUMMER! It might not exactly be Summer yet ... but we are well on our way! Let me know in the comments below what makes you think of Summer (apart from the heat).

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