Name: Mini Banoffee Tarts
Yield: 8
Ingredients: 1 recipe Eggless Sugar Cookie Dough -; 1/2 c. unsalted butter -; 1/2 c. dark brown sugar -; 1 can sweetened condensed milk -; 1 1/2 c. heavy cream -; 3 tbsp. granulated sugar -; 4 ripe bananas -; 2 oz. dark chocolate -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Mini Banoffee Tarts

1. 1 recipe Eggless Sugar Cookie Dough -

2. 1/2 c. unsalted butter -

3. 1/2 c. dark brown sugar -

4. 1 can sweetened condensed milk -

5. 1 1/2 c. heavy cream -

6. 3 tbsp. granulated sugar -

7. 4 ripe bananas -

8. 2 oz. dark chocolate -

How to cook deliciously - Mini Banoffee Tarts

1. Stage

Divide cookie dough into 8 even pieces. Press evenly into bottoms and sides of eight 3- to 4-inch tart pans, trimming off any excess dough with a paring knife. Poke bottom of tarts with a fork, and chill for 20 minutes. Meanwhile, preheat oven to 350 degrees F. Place tart pans on a baking sheet and bake for 15-18 minutes, until golden brown. Cool completely on a wire rack, then turn crusts out from the tart pans.

2. Stage

In a medium saucepan, melt butter and brown sugar over medium heat until sugar is dissolved. Add condensed milk and bring mixture to a boil. Boil for 1 minute, stirring constantly. Pour into cooled tart shells and place pans in the refrigerator to chill until toffee is firm, about 1 hour.

3. Stage

When ready to serve, place cream and sugar into a mixing bowl and whisk until soft peaks form. Slice bananas and arrange 5-6 banana slices over the toffee layer of each tart. Spread or pipe whipped cream over the bananas and sprinkle the top of each tart with chocolate shavings. Top with another banana slice.