A few days ago I baked some very yummy Butterfly Banoffee Tarts. For everyone who loves Banoffee Pie this is definitely something to try. 😀
Recipe (makes 12)
- 1 banana – mashed
- Nestle condensed milk caramel
- 200 gr plain flour, sifted
- 40 gr golden caster sugar
- 125 gr unsalted butter, diced
- 1 large free-ranged egg, beaten
- milk to glanze
- grated chocolate for sprinkle
Lightly butter a 12-hole pie or patty tin.
Place the flour, sugar and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. (Or rub the butter into the dry ingredients by hand and stir in the egg.)
Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with one teaspoon of banana and one teaspoon of condensed milk caramel in each hole.
Cut out another 12 slightly smaller discs, but butterfly ones, and use to cover the banana and condensed milk caramel.
Brush them lightly with milk.
Chill for about 30 minutes. Meanwhile, preheat the oven to 200C/400F/Gas 6.
Bake the tarts for 15-20 minutes until golden brown.
Remove to a wire rack, sprinkle with chocolate, and serve warm.
Happy Butterfly Banoffee Tart Baking! 😀