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Banana and caramel ice-cream tarts
Banana and caramel ice-cream tarts
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Elevate a classic treat into a luxurious dessert with caramel ice cream, ripe bananas, and a buttery pastry crust.
Ingredients:
  • 8 small frozen sweet shortcrust tart cases
  • 1/2 x 380g can Top 'n' Fill caramel
  • 1 large banana, thinly sliced diagonally
  • 70.00 gm caramel swirl ice-cream
  • 70.95 gm caster sugar
  • 62.50 ml roughly chopped roasted salted peanuts
Instructions:
  • To make praline, first prepare a baking tray by lining it with baking paper. Then, in a saucepan over low heat, combine sugar and 1 1/2 tablespoons of cold water. Stir continuously for 5 minutes until the sugar is dissolved (do not boil). Increase the heat to medium and bring the mixture to a boil. Let it cook without stirring for 8 to 10 minutes until it turns a deep golden color. Take the saucepan off the heat and mix in the peanuts. Pour the mixture onto the prepared tray in a thin stream. Allow it to set at room temperature. Once set, break the praline into small pieces.
  • Preheat your oven to 180°C (160°C fan-forced) while placing the tart cases in foil on a baking tray. Bake for 10 minutes until they turn golden, then transfer them to a wire rack to cool before removing the foil cases.
  • Fill each pastry case with a generous spoonful of caramel, then layer 2 slices of banana and a small scoop of ice-cream on top. Finish by sprinkling with praline before serving.

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