Chocolate Banoffee Mini Tarts with Chocolate Ripple Biscuits

    20 minutes

    A really easy, yummy dessert. Chocolate biscuit base, banana, caramel and cream. Heaven in a biscuit.


    Victoria, Australia
    15 people made this

    Makes: 12 tarts

    • 1 packet chocolate ripple biscuits
    • 1 (380g) can caramel top and fill
    • 2 - 3 bananas
    • 300ml cream whipped with 2 dessertspoons sugar

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat oven to 170 degrees C. You will need the half round patty pan tins for this.
    2. Lay biscuits across the holes in tin.
    3. Heat in oven till biscuits are soft.
    4. Press biscuits into holes to form tart shapes. Let cool.
    5. Place a couple of slices of banana in bottom of each biscuit.
    6. Cover banana with caramel.
    7. Pipe or spoon on whipped cream.
    8. Place another slice of banana on top of cream.


    It is best to fill biscuits about 1/2 hour before serving. The banana will go brown if left standing for too long. Pressed biscuits will store unfilled in an airtight container.

    See it on my blog

    shazzies cookbook

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