Banoffee Brandy Snap Tartlets Recipe at MyDish

Banoffee Brandy Snap Tartlets

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Method

  • Melt the butter in a medium saucepan.
  • Stir in the sugar and condenced milk.
  • Bring this to the boil, stirring constantly.
  • Cook over a medium heat for 5 mins, stirring occasionally, until the sauce begins to thicken and becomes pale golden.
  • Do not be tempted to cook for longer as the mixture will seperate.
  • Remove the pan from heat and cover the surface of the banoffee mixture with a piece of wetted clingfilm.leave to cool completely.
  • Spoon 1 tablespoon of banoffee mixture into each brandy snap case - you may have a little left over.
  • Divide the banana between the baskets and spoon a dollop of cream on top.
  • Sprinkle with grated chocolate and serve immediately.

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    Ingredients

    • 150ml/ 5floz double cream lightly whipped
    • 3oz/ 80g unsalted butter
    • 218g can can of condenced milk
    • 2 bananas sliced and tossed in a little lemon juice
    • 100g packet of 6 packet of brandy snap baskets
    • 3oz/ 80g golden caster sugar
    • 15g/ ½ oz milk chocolate

    By Views 5452  Added Tue May 8 2007


    Banoffee Brandy Snap Tartlets. Ready made brandy snap baskets make ideal substitutes for the traditional ginger biscuit crumb base of banoffee pie and they look really pretty too.

     

    This is such a great pudding. Read More

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