Banoffee Tarts Cups.
Image: Supplied/Farzana Kumandan
Biscuit cup base:
250g soft butter or margarine
1 small egg
½ cup castor sugar
1 tsp vanilla essence
2½ cups sifted flour
1 level tsp baking powder
Cream the butter, sugar, egg and vanilla essence until all the sugar is dissolved and the butter is light, fluffy and creamy.
Add the flour and baking powder, and mix into a soft dough.
Transfer the dough to a glass bowl, cover the dough with clingwrap and rest in the fridge for 45 minutes until the butter is firmed.
For a stiffer dough, add extra flour when rolling out.
Roll out the dough on a lightly-floured surface and cut out with a large round cookie cutter or use a large glass. The dough should be slightly thick and should be lifted easily.
Spray a muffin pan with Spray and Cook. Place the rounds, ensuring the sides are covered.
Bake the cups in a preheated oven at 180ºC for 12 to 15 minutes.
The filling
2 tins Caramel Treat
5 bananas
lemon juice
250ml fresh cream
5 tbs icing sugar
2 Flake chocolate bars
Add the Caramel Treat to a large bowl and smooth it out with a spoon. Slice the bananas in rounds and dab over some lemon juice to ensure it does not brown.
Whip up the fresh cream and icing sugar until soft peaks are formed.
For assembling: add a thick layer of caramel in the cooled cookie cup. Add a layer of sliced banana. Pipe or spoon on some fresh cream. Lastly, crumble on some crushed Flake. Refrigerate until serving.
Farzana Kumandan is the founder of Sprinkles and Spice, cookbook author, recipe developer and content creator. She is also the resident chef for Sprinkle Time on Radio 786, a recipe columnist and a business owner. For more information, visit www.sprinklesandspice.co.za; Instagram, TikTok or Facebook at Sprinkles and Spice by Farzana Kumandan @ sprinklesandspicect