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Banana filo tarts with honey caramel sauce
Banana filo tarts with honey caramel sauce
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Indulge in heavenly banana and caramel tarts with flaky filo crust.
Ingredients:
  • 30g butter, extra
  • 100g butter, melted
  • 6 sheets filo pastry
  • 300ml ctn pouring cream
  • 55g (1/4 cup, firmly packed) brown sugar
  • 28.60 gm honey
  • Large pinch of ground cinnamon
  • 3 bananas, peeled, thinly sliced
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 180°C. Brush six fluted tart tins with melted butter, ensuring they are 2cm deep and have an 8cm base measurement and removable bases.
  • Place a filo sheet on a work surface and cover it with a clean, damp tea towel to prevent drying out. Brush the filo sheet with melted butter, then fold in half crossways. Brush it with more butter and fold in half again to create a 22 x 11cm rectangle. Line a prepared tin with the filo, trimming excess to about 1cm above the tin's edge, and brush with more butter. Repeat this process with the remaining filo and butter. Line the filo cases with non-stick baking paper and fill with pastry weights or rice. Bake on a baking tray for 10-15 minutes or until golden. Let cool, then remove the paper and weights.
  • In a small saucepan over medium heat, warm 60ml (1/4 cup) of cream. Stir in the brown sugar, honey, and extra butter, cooking and stirring for 5 minutes until the mixture is smooth.
  • Whip cinnamon and remaining cream with an electric beater until firm peaks form in a bowl. Spoon cream mixture into filo cases, add banana slices and sauce on top. Finish with a sprinkle of icing sugar.

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