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Banoffee Tartlets Recipe

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by Food of the Soul (subscribe)
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating
Published January 3rd 2013

10 - 12 Tartlet Cases
4 Bananas
100ml Milk
4tbsp Caster Sugar
300ml Thickened Cream
1tsp Coffee syrup
100g Blocked Dark Chocolate

Blend 2 Bananas and Milk together until smoothie like (creams and smooth).

In a pan over medium heat, place in caster sugar and melt. Don't stir the sugar at any stage, let it sit and get it's caramel colour. You can gently tilt the pan so it doesn't burn on the edges.

Turn heat to low and add in the smoothie mixture to sugar stirring caramel into the mix.

Take mixture of heat once you have got a golden caramel colour in the mix and all the toffee has dissolved back into the smoothie mix.

Lay out your tart casings. Spoon mixture into case and smooth.

Set aside to cool down.

Slice remaining 2 bananas and place over toffee mixture, as neat or as rustic as you like.

Whip cream to very soft peaks. Do this by hand, as it wont take long and beaters will do it to quickly.

Fold through coffee syrup making a swirl like pattern through the cream. Spoon cream over the tartlets.

Create chocolate shards to sprinkle over the top.

Place chocolate flat side facing up, using a knife pull towards you at a 45c angle. Here I have used a textured cookie dough chocolate to add more flavour.

Sprinkle as much or as little chocolate over the top.


Alternate ideas to use:
Instead of a coffee syrup, use a vanilla or chocolate syrup to add a different depth of flavour.

For those non chocolate fans, eliminate the chocolate shards and make a nut praline and place shards over the top.
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Your Comment
by Joy (score: 3|1928) 3005 days ago
Even better is to skip the cream altogether and scatter some chopped nuts on top, like pecan!
by fluffynut (score: 2|956) 1264 days ago
by rowin (score: 0|4) 3022 days ago
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