Banoffee Tart

Yield: 12 tarts

SABLE (Short Sweet Pastry)

300g plain flour
100g icing sugar
200g salted butter
60g eggs

Rub the dry ingredients together with the softened butter.

Add the eggs to combine to form a paste.

Roll out pastry, cut out 12 circles and place in baking tins. Blind bake at 180C for 12 to 15 minutes.

CUSTARD CREME

200g plain whipped cream
200g Barker’s Professional Custard Flavoured Patisserie Crème

Whisk together the whipped cream and the Barker’s Professional Custard Flavoured Patisserie Crème until smooth.

Assembly

Pipe a quantity of Barker’s Professional Dulce De Leche Milk Caramel into the baked pastry cases. Then pipe a quantity of Barker’s Professional Banana Patisserie Filling on top of the caramel.

Pipe the Custard Crème on the top as desired.

Garnish with shaved chocolate.

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