Saturday, 30 August 2014
CHOCOLATE BANOFFEE TARTS
1 packet chocolate ripple biscuits
1 can caramel top and fill
2 - 3 bananas, thinly sliced
300 mls thickened cream, whipped with 2 dessertspoons sugar
preheat oven to 170 c
you will need the half round patty pan tins for this.
lay biscuits across the holes in tin.
heat in oven till biscuits are soft.
press biscuits into holes to form tart shapes.
place a couple of slices of banana in bottom of biscuit.
cover banana with caramel.
pipe or spoon on whipped cream,
place another slice of banana on top of cream.
best to fill biscuits about 1/2 hour before serving. banana will go brown if left standing for too long.
pressed biscuits will store unfilled in an airtight container.