Alive and Cooking
 

Banoffee Tartlets

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  • 1 ripe banana, sliced in small circles 
  • 200 ml thickened cream 
  • 3 tbsp choc hazelnut spread
  • 395 g sweetened condensed milk 
  • 200 g unsalted butter, melted 
  • 1 packet digestive biscuits

Emmerse the tin of condensed milk into boiling water for 3 hours, then allow to cool. Top up the water as it evaporates. In a food processor, blitz the biscuits until fine, then pour in the butter and mix to combine. Full muffin tins with the biscuit mixture, then pop in the fridge for an hour or so. Whip the cream and fold through the choc hazelnut spread. Cover with cling film and refrigerate for an hour. 

Fill the biscuit bases with the condensed milk, banana slices, choc hazelnut cream and serve. 

Banoffee Tartlets