Chocolate Banoffee Mini Tarts with Chocolate Ripple Biscuits

Directions
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.

Tip

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