Banoffee Brandy Snap Tartlets
Over a year ago
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Ingredients
- 100g packet of 6 packet of brandy snap baskets
- 2 bananas sliced and tossed in a little lemon juice
- 218g can can of condenced milk
- 3oz/ 80g unsalted butter
- 150ml/ 5floz double cream lightly whipped
- 3oz/ 80g golden caster sugar
- 15g/ ½ oz milk chocolate
Accompaniment
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Description
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.
Method
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1
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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