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Dark chocolate banoffee tart
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Indulgent Banoffee pie with caramel, bananas, and dark chocolate.
Ingredients:
  • 375.00 ml flour
  • 0.60 gm salt
  • 125g butter, chopped
  • 53.75 gm caster sugar
  • 250g Original Spreadable Cream Cheese
  • 385g can caramel filling
  • 100g Dark Chocolate Melts
  • 3 large ripe bananas, sliced
Instructions:
  • In a food processor, blend together flour, salt, butter, and sugar until it looks like breadcrumbs. Add the egg and pulse until mixed. Knead lightly until smooth, then wrap and refrigerate for 30 minutes.
  • Roll out the pastry between two sheets of baking paper to line a 26cm round fluted tart pan with a removable base. Poke holes all over with a fork and bake in a preheated 200C oven for 15-20 minutes until golden brown and cooked through. Allow to cool on a wire rack.
  • Combine the PHILLY and caramel filling until smooth, then spread evenly over the pastry. Refrigerate until set.
  • Gently melt two thirds of the chocolate in a bowl over simmering water, then take it off the heat and mix in the rest of the chocolate until smooth.
  • Arrange sliced bananas on top of the tart, then generously drizzle with chocolate sauce. Let the chocolate set before cutting into slices. Enjoy while still warm.

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