These little peanut banoffee tarts are very simple and very delicious. The base is the same as our standard cheesecake base; butter, crushed Hobnobs and a little ground almonds. You can use Digestives biscuits instead, but Hobnobs are tastier and crunchier. If you like, you could make a big batch of the circular bases and store them in the freezer, waiting to be made into a delicious and quick dessert at a moment's notice. If you're short for time, a whole Digestive or Hobnob biscuits will serve as a reasonable substitute.
For this recipe you'll need some round cutters or crumpet rings, approx 8cm in diameter. Optional: if you have a piping bag with a star-shaped nozzle, it makes the whipped cream topping look more professional.
Peanut Banoffee Tarts Recipe
Ingredients
- 150 g hobnob biscuits (or Digestives)
- 65 g salted butter
- 50 g ground almonds
- 8 tbsp peanut caramel
- 2 medium bananas, peeled and sliced
- 200 ml double cream
- 50 g caster sugar
- 0 dark chocolate, for garnishing
Method
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Crush the biscuits to a breadcrumb-like consistency and place in a mixing bowl along with the ground almonds. Melt the butter, add it to the bowl and mix until incorporated.
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To make the buscuit bases, line a tray or baking sheet with parchment paper, and place a 8cm round cutter or crumpet ring on it. Spoon the biscuit mixture into the cutter and press with the back of a spoon until smooth. It should be about 5 mm deep. Carefully lift the cutter/ring and repeat until you've used all of the biscuit mixture. Place the tray in the fridge for 1 hour to allow the biscuit bases to firm up.
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Place the caster sugar and double cream into a mixing bowl and whisk until stiff peaks form. Transfer to a piping bag with a star-shaped nozzle (optional).
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When the bases are nice and firm, spread each with 1 tbsp of Peanut Caramel, then top with a few slices of banana.
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Apply a generous amount of whipped cream to each, and finally top with a few gratings of dark chocolate.
