Banoffee Custard Tarts with Toffee Cream

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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. 20160521_153900 This was after about 8 mins. 20160521_154002              Then 10 mins….20160521_154601
  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 20160521_160055
  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!

 


Mini Cheesecakes

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I love cheesecake and wanted to try making my own, but I couldn’t decided on the flavour….so I just made all the flavours I like, they turned out amazing…very tasty. My sister and her fiancee came over for dinner and my sister loved them, unfortunately her fiancee didn’t like cheesecake…..to my partners delight…more for him…lol!

There is nothing better than spending an afternoon or night in the kitchen, listening to music and making some amazing food!  Oh, and a wee cheeky glass of vino too! 🙂

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Makes 20 mini cheesecakes

Basic Cheesecake Base:-

20 Digestive Biscuits – use a mixer to crush them or put in a plastic bag and bash with a rolling pin.

120g butter, melted on hob

1. pour butter into biscuits and mix together until all crumbs are coated.

2. Press into cake cases in a muffin tray and chill in fridge for about 15-20 mins.

Cheesecake mix:-

300g soft cheese, I used Philadelphia (use full fat only, low fat might stop the mixture setting properly)

150ml double cream

85g icing sugar

1 tsp vanilla essence or 1 vanilla pod

  1. Mix cream cheese and icing sugar together in a bowl
  2. In a separate bowl whisk double cream and vanilla together until soft peaks form.
  3. Add cream mixture into cheese mixture and fold together.

Vanilla Cheesecake:-

Spoon mixture into cake cases and chill overnight in fridge – minimum 12 hours. I served these with some raspberry coulis. Yummy!

Hazelnut and Chocolate Cheesecake:-

Crush some ferrero rocher, save some for topping. Mix into the cream cheese mix and spoon into cake cases.

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Banoffee Cheesecake:-

1 Banana sliced, fry in a pan with knob of butter until slightly golden in colour then place slices on top of biscuit base in cake cases.

Spoon on top of banana the cream cheese mixture. I then served with some toffee sauce on top. Yummy!

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I finished off the meal with a lovely liqueur coffee in my new cups and saucers. I used Disaronno but you can use whatever you like.

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Seriously Scoffable Banoffee

 


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My favourite dessert of them all, biscuit, banana, toffee and cream what’s not to like? Yummy!

 

Base:-

350g digestives biscuits – crushed/mashed

150g butter melted

Filling:-

1 pot 284ml double cream

3 bananas

Sauce:-

1 can of condensed milk (400g)

Topping:-

Shaved Chocolate or Toffee bits

 

 

1. To make the toffee sauce, remove the label of the condensed milk and immerse it in boiling water. Boil the tin for 2 – 3 hours. The longer you boil it, the darker and thicker the toffee will be. Make sure that the tin is FULLY immersed in water at all times, otherwise, the tin will explode.

2. For the base, crush the digestives and mix it with melted butter. Using a pestle or fork, press the digestives onto the pan/cake tin. Make sure that there are no holes. Chill. Meanwhile, whip the cream until it’s stiff.

3. Remove biscuit base from fridge, chop bananas into slices, put toffee onto biscuit base and spread evenly, place bananas on top of toffee then spread cream mixture and decorate with some toffee toppings or chocolate whichever is preferable.

Tip:

I suggest using a spring form or loose bottomed cake tin. If not, line your tin with either a cling film or parchment paper so it will be easier to lift the whole pie out without breaking it.