Banoffi tarts

Recipe uploaded by

olive magazine

3 ratings

Recipe by olive magazine

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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.

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

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• becca1920

  21 November 2007

  becca1920 rated this recipe

  

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• Belkey

  25 February 2008

  Belkey rated and commented on this recipe

  

  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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• jobo

  28 September 2008

  jobo rated and commented on this recipe

  

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

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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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Difficulty and servings

Serves 4

Preperation and cooking times

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

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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