Banoffee Tarts
Amanda Seamans
24
10:15 hours
10 minutes
Crafted with HUG Mini Sweet Round Tart Shells, these ready-to-fill pastries are the perfect base for this indulgent treat.
Ingredients
Equipment
- Slow Cooker
- Handheld Mixer or Stand Mixer
Dulce De Leche
- 2 Cans ( 14 oz ) of Sweetened Condensed Milk
- ½ tsp / 3 g of Kosher Salt
- 1 tsp / 5 ml of Vanilla Extract
Banoffee Tarts
- 24 Mini Sweet Round Filigrano Tartlets
- 1 C / 220 g of Heavy Cream
- 2 Tbsp / 16 g of Powdered Sugar
- 1 tsp / 5 ml of Vanilla Bean Paste or Vanilla Extract
- 4 Bananas, Sliced ½ inch Thick
Directions
Dulce De Leche
Place the unopened cans with out the label of sweetened condensed milk in a slow cooker on their sides.
Pour water over the cans, make sure the cans are completely covered. There should be 2 - 3 inches of water above the cans.
Place the lid on top. Set the slow cooker on low for 10 hours.
Once complete, submerge the cans into cold water until completely cooled. Do not open cans while hot, they might explode.
Open cooled cans and transfer the dulce de leche into airtight container. Mix in the salt and vanilla extract until combined. Refrigerate until cold and ready to use.
Banoffee Tarts
Beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Adjust the sweetness to your liking.
Place 2 Tbsps of dulce de leche into each tart shell.
Top it off with a dollop of whipped cream and a sliced banana.