These banoffee pie tarts were a last minute addition to my barbecue cake line up, when I realised I would have double the amount of pastry I needed for the mini white chocolate and strawberry tarts.
I thought about what would go well with the pecans in the pastry, and although I’ve never tried it before decided that pecan, banana and caramel was bound to be a winner.
I totally made this the cheat way with a tin of caramel, but when you’ve got 5 sets of cakes to make in a day speed is important!
If these were any bigger I think they’d be a bit too sweet for my tastes, but in such little bite size portions they were just right!
Banoffee pie tarts (makes about 15):
- 1/2 quantity of pecan shortcrust pastry, recipe here
- 2 bananas
- 1 400g tin caramel (or dulce de leche if you want better quality!)
- 300ml double cream
Once the pastry is baked and cooled, add a heaped teaspoon of caramel into each case. Chop one of the bananas and place the pieces on top of the caramel. Lightly whip the cream then spoon a dollop onto the top of each tart, then top with another slice of banana. Ridiculously easy!
