Mini Banoffee Tarts

A butternut snap biscuit filled with caramel, sliced banana, whipped cream and grated chocolate.

5 ingredient Mini Banoffee Tarts made with butternut snap biscuits, caramel, sliced banana, whipped cream and grated chocolate... ready in 10 minutes!

5 from 1 vote

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Course: Dessert

Cuisine: british, western

Prep Time: 10

Total Time: 10

Servings: serves

Calories: 122kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Oven
Patty pan

Ingredients

250 g Arnotts Butternut Snap or Gingernut biscuits see notes
380 g Nestle Caramel Top N Fill see notes
250 ml whipped cream see notes
2 bananas thinly sliced
50 g dark chocolate grated

Metric - US Customary

Instructions

Pre-heat oven to 180 degrees celsius (fan-forced).
In batches (see notes), place biscuits over each hole of a twelve hole patty pan tin. Bake for 2-3 minutes or until soft.
Remove from the oven and then quickly and carefully press softened biscuits into the patty pan holes. Allow to cool completely.
Transfer to a serving plate.
Spoon the caramel Top N Fill into the biscuit shells.
Top with a piece of sliced banana and then the whipped cream.
Grate over the dark chocolate.
Serve immediately.

Notes

RECIPE NOTES & TIPS

INGREDIENT NOTES:

Arnott's Butternut Snap biscuits are a classic crunchy, sweet Australian cookie made from rolled oats and golden syrup. If you can't find butternut snap biscuits, you can substitute with a similar biscuit or Gingernuts.
I used Nestle Caramel Top N Fill for this recipe which is a very thick 'ready to use' caramel that's perfect for filling tarts, slices and desserts. If you can't buy Caramel Top N Fill, you can use any (very) thick caramel you like.
Bananas - firm but ripe - not green, nor overripe!
You can whip the cream yourself or use a pre-whipped can of cream like Dream Whip, as I did. Use full-fat cream if whipping your own.

OTHER RECIPE TIPS:

The biscuits only need to be softened for a couple of minutes in the oven... and then they'll harden quite quickly, so press them down into the moulds immediately after taking them out of the oven.
I find it easiest to fill the tartlets with the caramel and cream while they're still in the patty pan tin. Due to the round shape of the base, they'll wobble and roll a little when they're not in the tin (which is absolutely fine once they've set... but not great when you're trying to fill with caramel sauce and whipped cream).

Nutrition