Banoffee Tarts

I made a lesson when I was working as assistant about ‘English Food Idioms’ for some of my more confident students. It was a jeopardy style game where they had to guess the meaning of the idiom… I think “Go Bananas!” was the only thing they actually remembered afterwards! Still, they enjoyed the game. Anyways, this post is about that banana-related pudding that features on almost every single episode of Come Dine with Me. Or at least, that’s how it seems to me sometimes!

Banoffee Tarts
You can’t deny how simple and how good this dessert is. Unless you don’t like bananas I suppose. But assuming you do… Here are my pictures from the ones I made with some leftover caramel and the cute silicone tart-shaped moulds I bought from France for about €5. I wish I had more of them now, because they give such a perfect shape (and no greasing!!) for tarts.
Banoffee Tarts
To make them is simple…. make or buy if you prefer some sweet pastry (I used this recipe), refrigerate it, roll it & cut into circles and line your tart moulds. Prick with a fork & blind bake at around 180 degrees C for 12 minutes (I used greaseproof paper & rice to weigh it down) then take out the baking beans/rice and bake until golden & the base is crisp.
Banoffee Tarts
When you have turned them out & cooled them, fill with caramel (I used carnation from a tin!), slices of banana and top with softly whipped cream & grated chocolate. What could be simpler! The only problem is that one of these is definitely not enough. They have to be one of the yummiest desserts ever.
Banoffee Tarts

You’ll be seeing these on a certain French baking stall soon enough… so if you’re in the Great Rollright area on Saturday, come and taste one! http://greatrollrightvillagemarket.weebly.com/
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