INGREDIENTS 12 pre made pastry shells (mini) 1 375g tin of caramel 1 cup thickened (whipping) cream 1 Banana
METHOD 1 Thinly slice your banana and lay one slice on the base of each tart shell 2 Whisk your canned caramel until it’s smooth and creamy 3 Spoon a teaspoon of caramel into each tart shell, ensuring you completely cover any exposed banana 4 Whip your cream and dollop on top & refrigerate until ready to serve
Tip: Remove your tarts from their plastic container and place onto a nice serving tray so no one notices your storebought packaging (you don’t want to give the game away at this point!)
