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Dinner with Rukmini
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Banoffee Chocolate Tarts
Introduction from Rukmini Iyer
This is unashamedly indulgent – something to make and eat occasionally, if enthusiastically. I just about resisted the urge to increase the calorie content by adding peanut butter: very restrained.
Ingredients
Essential kit
You will need: a lined baking sheet.
Method
Preheat the oven to 180°C fan/200°C/gas 6. Lay the squares of pastry on a lined baking sheet, and spread a tablespoon of caramel evenly over each square, leaving a 1cm border around the edge. Reserve the remaining caramel.
Scatter the grated chocolate over the caramel, and arrange the banana coins all over the top. Brush with the melted butter, then drizzle over the remaining caramel.
Transfer the tarts to the oven and bake for 25–30 minutes, until the edges are golden brown and crisp. Serve hot, drizzled with chocolate sauce if you wish.
FOR GLUTEN-FREE: Use gluten-free ready-rolled puff pastry.
Preview
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From the book
The Sweet Roasting Tin
75 laid-back bakes from the author of The Roasting Tin series
From traybakes to tarts, cupcakes to cookies
With recipes for every season, occasion and skill level
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