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
- 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….
- When all the sugar has dissolved to form a dark brown liquid, add the butter (cut into 5 chunks) and stir rapidly until mixed
- Heat for a further 1 minute, and then slowly add 100ml of cream, stirring continuously
- Bring the mix to the boil and then remove from the heat, adding the salt and stirring for a couple of minutes until cooler
- Allow the caramel to stand for around 15 minutes before placing in the fridge to cool
- 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.
- Cover each pastry case with greaseproof paper and add baking beans, or alternatively prick with a fork
- Bake the pastry blind for around 10 minutes at 200C/ 180C Fan
- Remove the pastry cases from the oven and allow to cool slightly. Then remove the greaseproof paper
- Cut the banana into small chunks and divide between the 12 pastry cases. Add 1tsp caramel on top of the banana
- 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
- Slowly add the boiling milk to the egg yolk and sugar, stirring with a whisk continuously
- Divide the custard mix between the 12 pastry cases and then sprinkle some nutmeg over the top of each tart
- Put in the oven for around 15 minutes – the custard should have browned on the top and started to set
- 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.
- Serve….oh so yummy!
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