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Banoffee Cream Pies

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!)

The Carousel thanks My Cupcake Addiction for this recipe.

Written by Elise Strachan

Elise Strachan's My Cupcake Addiction is one of the world's largest free online cake decorating schools.
My Cupcake Addiction shows you how to create gorgeous cakes, cupcakes and cake pop masterpieces from the comfort of your own home.

Baker and Pastry Chef, Elise Strachan aims to bring the art of cake decorating to all corners of the globe, and has recently launched her first cook book, Sweet! Celebrations.

With over 10 million views on Youtube each month, Elise holds the proud boast of being one of the most viewed baking channels in the world.

Elise's success is phenomenal and The Carousel is delighted to feature her recipes and tutorials as our Baking Editor & Pastry Chef.

You will love her fun, inspiring and authentic approach to baking.

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