A twist on the traditional Banofie pie, the addition of the coffee rounds out the flavour and individual servings make these tarts pretty to display or easy to pack for a special treat in your lunch box.
- 2 sheets sweet shortcrust pastry
- 50g butter
- ½ cup brown sugar or golden syrup
- 1 can condensed milk
- 3 teaspoons instant coffee granules
- 2 bananas, mashed or blended
- 1 cup cream
- 2 teaspoons instant coffee granules
- 1-2 bananas, sliced
- ¼ cup toasted sliced almonds, to garnish
- Preheat oven to 180degC. Cut each pastry sheet into four squares. Press pastry squares into a medium muffin pan. Prick bases with a fork and bake for 12-15 minutes or until pastry is cooked and golden. Remove from pan and leave to cool.
- Place condensed milk, sugar or golden syrup, butter and 3 tsp coffee granules in a saucepan on low to medium heat. Stir until caramel thickens, about 10 minutes. Mix through mashed banana.
- Whip cream with 2 tsp coffee granules until soft peaks. To assemble - spoon some banana caramel into each pastry case, layer with sliced banana and top with coffee cream. Scatter over toasted almonds. Serve cold.