This was a recipe I picked up from fellow blogger https://greencookingblog.wordpress.com/ , I just loved the sound of it as I love Banoffee…my ultimate fav! They turned out very tasty indeed, although I think I’ll get deeper trays the next time as I would have loved them to be bigger…lol! I wasn’t sure what to serve with it, I had some cream and toffee left so……yep…voila…toffee cream….and it just went so well.

Makes 12

• 250g granulated sugar
• 100g butter
• 200ml double cream
• a pinch of salt
• 1 ripe banana
• 1 pack Shortcrust pastry (you can alternatively make your own)
• 3 egg yolks
• 300ml milk
• 1tsp nutmeg

1. In a medium saucepan, add 200g of the sugar and heat on a medium heat, stirring continuously…..please be patient as this can take about 10 mins but it will start to brown and dissolve.                                                         This was after 5 mins.  This was after about 8 mins.               Then 10 mins….
2. When all the sugar has dissolved to form a dark brown liquid, add the butter (cut into 5 chunks) and stir rapidly until mixed
3. Heat for a further 1 minute, and then slowly add 100ml of cream, stirring continuously
4. Bring the mix to the boil and then remove from the heat, adding the salt and stirring for a couple of minutes until cooler
5. Allow the caramel to stand for around 15 minutes before placing in the fridge to cool
6. Take the pastry and roll out so that it is around 1cm in thickness – cut out tart shapes and place these in a muffin tray.
7. Cover each pastry case with greaseproof paper and add baking beans, or alternatively prick with a fork 
8. Bake the pastry blind for around 10 minutes at 200C/ 180C Fan
9. Remove the pastry cases from the oven and allow to cool slightly. Then remove the greaseproof paper
10. Cut the banana into small chunks and divide between the 12 pastry cases. Add 1tsp caramel on top of the banana
11. In a saucepan, heat the milk until it starts to boil. Whilst doing this, add the egg yolks and remaining 50g of sugar to a bowl and whisk until combined
12. Slowly add the boiling milk to the egg yolk and sugar, stirring with a whisk continuously
13. Divide the custard mix between the 12 pastry cases and then sprinkle some nutmeg over the top of each tart
14. Put in the oven for around 15 minutes – the custard should have browned on the top and started to set
15. With the left over cream (100ml and toffee (about 2 tbsp), whisk up in a bowl with 1 tsp of vanilla extract until light and fluffy.
16. Serve….oh so yummy!