Tasty mini banoffee tarts

Sometimes a smaller dessert option is better for guests who might be watching their weight or feeling full after a large dinner. Enter these mini banoffee tarts. With a delectable, sweet centre and a unique but powerful flavour, you simply won’t be able to resist these tasty treats. Serve them up solo or with a scoop of vanilla ice cream!

Serves 6

Ingredients

• 1 x 250g pkt granita biscuits
• 125g butter, melted
• 2 bananas
• 1 x 300ml ctn double cream

Filling

• 395g can sweeten condensed milk
• 70g (1/3 cup, firmly packed) brown sugar
• 50g butter

Method

1. Place biscuits in the bowl of a food processor and process until finely crushed. Add butter and process until well combined. Divide biscuit mixture among six round 8cm (base measurement) fluted tart tins with removable bases. Use back of a metal spoon to firmly press biscuit mixture over base and side of each tin. Place in the fridge until required.
2. To make caramel filling, place condensed milk, sugar and butter in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 10-12 minutes or until caramel thickens (do not boil).
3. Pour hot caramel evenly among biscuit bases. Cover with plastic wrap and place in fridge for 1 hour to chill.
4. Peel and thinly slice bananas, then arrange over caramel filling.
5. Top each tart with a dollop of cream and serve immediately.