Banoffi tarts

Banoffi tarts

A gorgeous dessert you can put together with ease – just sit back and take the compliments

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 40 mins

Method

  1. Heat the oven to 200C/fan 180C/gas 6. Cut 4 circles about 10cm in diameter from the pastry sheet, prick them gently with a fork then lay on a non-stick baking sheet. Divide the banana slices between them (in a single layer), leaving a 11/ 2cm border around the edge of each and sprinkle brown sugar over the bananas.
  2. Bake for 20-25 minutes until the pastry is puffed, golden and crisp. Top each puff with a scoop of vanilla ice cream, spoon over Carnation caramel or dulce de leche and decorate with chocolate shavings.
Try

Know-how

You can make the bases ahead and warm them before adding the ice cream to serve.

Per serving

383 kcalories, protein 5.4g, carbohydrate 55.2g, fat 17.1 g, saturated fat 6.9g, fibre 0.7g, salt 0.54 g

Recipe from olive magazine, August 2006.

Latest comments and suggestions

  • 21 November 2007

    becca1920 rated this recipe

    5 stars

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  • 25 February 2008

    Belkey rated and commented on this recipe

    5 stars

    Really good, I made the pastry/banana bases in advance as suggested and just reheated them before serving which worked really well.

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  • 28 September 2008

    jobo rated and commented on this recipe

    5 stars

    So simple and always lovely! I have made this a few times now and it always goes down well.

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Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 40 mins

Ingredients

  • 1 sheet ready-rolled puff pastry , fresh or frozen or a 250g block rolled out
  • 2 bananas , sliced into 2cm pieces
  • 2 tbsp brown sugar
  • vanilla ice cream , to serve
  • 4 tbsp Carnation caramel or dulce de leche , warmed
  • dark chocolate shaved with a potato peeler, to decorate
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Per serving

383 kcalories, protein 5.4g, carbohydrate 55.2g, fat 17.1 g, saturated fat 6.9g, fibre 0.7g, salt 0.54 g

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