Mini Baked Caramel Banoffee Tarts Recipes

MINI BAKED CARAMEL BANOFFEE TARTS

Steps:

• Combine flour, almond meal, sugar and salt
• Add butter and beat on stand mixer until fine breadcrumb texture
• Add beaten egg slowly until the dough comes together
• Roll and reserve in freezer for 15 minutes
• Fit into mould and reserve moulds in freezer for 30 minutes (I used LOYALs 119mm oval ring, but regular tartlet rings work too)*
• Dock the base and bake at 170°C for 15 minutes
• Preheat the oven to 120°C
• Heat thickened cream in a saucepan / microwave until steaming
• Combine the water and sugar in a small saucepan, heat on low until a golden brown colour
• Add the thickened cream and stir until combined (careful as it will splatter)
• In a medium sized bowl whisk the egg yolk, and slowly pour in the caramel cream mix while whisking
• Add vanilla
• Pour through a sieve into a jug
• Portion the custard between the 6 tart shells and bake for 20-25 minutes (the custard should have a firm wobble with slight blistering)
• Chop the banana into small pieces and combine with juice of 1/4 a lime, set aside
• In a medium sized bowl combine the cream, sugar, lime juice and zest
• Whisk until stiff peaks
• Place into a piping bag fitted with a St.Honore piping tip
• Pipe a squiggle of cream on top of each tart
• Grate a little chocolate and lime zest on each tart to decorate

MINI BANOFFEE PIES

Steps:

• Crumble the biscuits into a blender and blitz until you have fine crumbs. Add the melted butter and pulse again to combine.
• Spoon the mixture evenly between 8 individual fluted, loose-bottomed tart tins (9cm). Alternatively, make one big Banoffee pie, using a 20cm fluted, loose-bottomed tart tin. Press the mixture in firmly - you can use a teaspoon for this - and refrigerate for at least half an hour.
• Spread the caramel over the base of the tarts not quite to the edges. Arrange a layer of bananas on top of the caramel.
• Whip the cream until is has just reached soft peaks. Dollop onto the tarts to give a pillowy effect.
• Remove the tarts from the tins (see Tip). Poke one banana chip into the centre of each tart and scatter with chocolate shavings.

CARAMEL-DRIZZLED BANOFFEE BAKE

Steps:

• Butter and line the base and sides of a 23cm square loose-bottomed cake tin. Put the biscuit crumbs in a bowl with the butter, cinnamon and a small pinch of salt, and mix until it resembles wet sand. Tip into the base of the tin, then level off and press the mixture down using the back of a spoon to compact it. Put in the fridge while you make the filling.
• Heat the oven to 120C/100C fan/gas 1. Mix the icing sugar, cocoa and cinnamon in a bowl, then stir in the banana to coat. Set aside.
• To make the creamy filling, put the soft cheese, mascarpone, sugar, vanilla extract, eggs and flour in a bowl. Beat using an electric whisk until smooth, about 3-4 mins. Gently fold in the banana mixture.
• Take the base out of the fridge and pour over the filling. Level off the top using the back of a spoon, then drizzle the 100g caramel on top.
• Bake in the oven for 1 hr with a tray placed underneath the tin to catch any drips of butter. Turn the oven off and leave the door ajar, using a spoon or spatula to prop it open. Leave inside until the oven is completely cool. Remove from the oven, then transfer to the fridge to chill overnight.
• When ready to serve, make the sweet cream topping. Beat the cream and sugar in a bowl until it forms soft peaks. Remove the cheesecake from the tin and spread the cream over the top, drizzle with the 2 tbsp caramel, dust with cocoa and scatter with the banana chips, if using. Cut into nine pieces or 16 bite-sized squares to serve.