Wednesday, 7 December 2016
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 180 c
you will need 2 half round patty pan tins for this.
(pic. in comments)
lay biscuits across the holes in tin.
heat in oven till biscuits are just soft.
press biscuits into holes to form tart shapes.
place a couple of slices of banana in bottom of each biscuit.
cover banana with caramel.
pipe or spoon on whipped cream,
place another slice of banana on top of cream.
NOTE; best to fill biscuits about just before serving. banana will go brown if left standing for too long.
pressed biscuits will store unfilled in an airtight container.