Mini Banoffee Pie Tartlets

These Mini Banoffee Pie Tartlets are the perfect quick dessert! With buttery pastry cases, a smooth layer of caramel, slices of ripe banana, and a generous dollop of whipped cream, they capture all the flavours of a traditional banoffee pie — in bite-sized form.

Ideal for gatherings, afternoon tea, or when you just fancy something sweet, these little tarts are easy to put together and always a hit.

Ingredients:

• Small all-butter pastry tartlets (homemade or shop-bought)
• Ripe bananas (avoid under-ripe ones — they’ll be too firm and not as sweet)
• Caramel (Carnation tinned caramel works perfectly)
• Double cream, for whipping
• Chocolate Flake or curls, for decoration
• Optional: A spoonful of caster sugar for sweetening the cream

Method: 

1. Using a hand whisk, hand beater (electric one) or a free-standing mixer - whip up your cream to form stiff-ish peaks (don't over whip though).
2. Once cream is just about ready - I like to add some caster sugar to sweeten - this is a preference of mine so don't feel like you need to do this if you don't like sweet whipped cream.
3. Take out the tartlet cases and take a generous spoonful of caramel and spread it over the bottom.
4. Slice the banana thinly and layer it on top of the caramel.
5. Take a dessert spoonful of whipped cream and dollop on top - they don't need to look perfect.
6. Crumble some flake on top for decoration.

I will say that these are best made just before they are about to be eaten. In advance the cream can stiffen (if in the fridge) and the fruit can wilt and start to brown and it doesn't look as good - so bare that in mind when making them. Timing is everything!