Description

These Banoffee Chocolate Tarts combine the heavenly duo of bananas and caramel with a dark chocolate biscuit base, topped with whipped cream and a hint of rum.

Ingredients

Units Scale

200g gluten-free dark chocolate biscuits
90g unsalted butter, melted
395g can sweetened condensed milk
2 tablespoons golden syrup
1/3 cup (75g) brown sugar
1/4 cup (60ml) thickened cream
1 tablespoon dark rum (optional)
2 large bananas, sliced
300ml thickened cream, whipped
Dark chocolate shavings, for garnish

Instructions

Preheat your oven to 180°C (350°F).
Place the biscuits in the bowl of a food processor and process until finely crushed. Gradually add the melted butter, processing until the mixture starts to clump together and holds when pinched between your fingers.
Press the biscuit mixture evenly into the base and sides of four 10cm tart tins. Place on a baking tray and bake for 10 minutes. Remove from the oven and set aside to cool.
In a medium saucepan, combine the sweetened condensed milk, golden syrup, brown sugar, and thickened cream. Cook over low heat, stirring constantly, for about 10 minutes or until the mixture thickens and turns a caramel color. If using, stir in the rum and cook for an additional 2 minutes.
Pour the caramel evenly into the cooled tart bases. Allow to set at room temperature for at least 1-2 hours until the surface is no longer tacky.
Once set, top the caramel with sliced bananas and a generous dollop of whipped cream.
Garnish with dark chocolate shavings before serving.

Notes

Use intuition for the biscuit and butter quantities; add butter gradually until crumbs clump together. The caramel should be pourable but not too loose; adding rum makes it looser but it will still set. Allow the caramel to set for at least 1-2 hours until the surface is no longer tacky.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: British

Nutrition

Serving Size: 1 tart
Calories: 450
Sugar: 35
Sodium: 150
Fat: 25
Carbohydrates: 50
Fiber: 2
Protein: 5
Cholesterol: 50