Five Ingredient Mini Banoffee Pies Recipe

This four ingredient mini banoffee pie recipe is quick to whip up for a dinner party.

Everything but the finished mini banoffee pies are ready-made in this recipe, making it super quick and simple to whip up. And you can make a large batch in a short period of time, too.

I specifically use sweet tartlet cases, but any kind of mini shortcrust pastry tartlet shells will do. The caramel and banana you'll use are already sweet, so it's not as essential the pastry is too – but it's a nice extra, if you can find sweet pastry tartlet cases.

I also find all-butter tart cases taste the best, but feel free to convert this into a vegan recipe with plant-based replacements for the pastry cases, caramel and cream.

You can also watch me make these on my YouTube channel, Tashcakes:

Ready? Let's go.

Ingredients:

200ml double cream
18 mini tartlet cases
Sticky toffee or caramel sauce (18 tsp)
About two bananas, sliced (18 1cm thick slices)
Mini chocolate curls/shavings (to top)

Method:

1. Whip the double cream until it's thick enough to pipe like a soft frosting / until it forms soft peaks.

2. Squeeze or spoon enough caramel sauce into the each tartlet case to fill it about 3/4 to the top.

3. Top each with a banana slice.

4. Pipe a blob of cream on top of each.

5. Sprinkle over the chocolate curls.

6. Pop in the fridge to let the cream firm up for about an hour – or serve immediately.

Enjoy, and have fun.