Salted Caramel Banoffee Pies - Carême Pastry

Name: Salted Caramel Banoffee Pies - Carême Pastry
Ingredients: 1 (445g packet) Carême Sour Cream Shortcrust Pastry, defrosted; 3 ripe bananas, peeled and sliced; ½ cup thickened cream; ½ cup crème fraiche; 1 tsp vanilla bean paste; 50g dark chocolate, grated; 1 cup caster sugar; 100g unsalted butter, cubed; 2 x 395g can condensed milk; 2 teaspoons salt flakes; Heat oven to 180C fan-forced (200°C conventional).; Divide caramel filling between cooked tart shells and set aside until required. When ready to serve, slice bananas and divide between tart shells, layering them over the set caramel.

www.caremepastry.com.au

The rich salted caramel filling is topped with banana and whipped cream all nestled inside a sour cream pastry shell kids and adults alike will love.

View full recipe on www.caremepastry.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.caremepastry.com.au.

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Ingredients

1 (445g packet) Carême Sour Cream Shortcrust Pastry, defrosted
3 ripe bananas, peeled and sliced
½ cup thickened cream
½ cup crème fraiche
1 tsp vanilla bean paste
50g dark chocolate, grated
1 cup caster sugar
100g unsalted butter, cubed
2 x 395g can condensed milk
2 teaspoons salt flakes
Heat oven to 180C fan-forced (200°C conventional).
Divide caramel filling between cooked tart shells and set aside until required. When ready to serve, slice bananas and divide between tart shells, layering them over the set caramel.