Banoffee tarts

SERVES 10

These sweet caramel and banana tarts are sheer indulgence

WHAT YOU’LL NEED:

180g plain flour

120g unsalted butter, cold from the fridge, cubed

3 tbsp Fairtrade caster sugar 1 medium free range egg yolk, mixed with 1 tbsp cold water

75g smooth dark chocolate, melted ½ x 397g tin of caramel

2 small Fairtrade bananas, sliced 200 ml fresh double cream

0.25 tsp Fairtrade ground cinnamon 2 tsp cocoa powder

METHOD:

Sift the flour into a large bowl. Lightly rub in the butter with your fingertips, until the mixture resembles breadcrumbs. Stir in the sugar, then the egg yolk and water mixture, and use a round-bladed knife to bring everything together.

Use your hands to form a dough, handling it as little as possible. (Alternatively, make the dough in a food processor to save time).

Wrap the dough in clingfilm, then chill in the fridge for 20 minutes.

Preheat the oven to 200°C, fan 180°C fan, gas 6.

Roll out the pastry to a thickness of 0.5cm, then cut into six pieces. Line six individual 10.5cm tart tins with the pastry and chill in the fridge again for 20 minutes.

Line the pastry cases with baking parchment and fill with baking beans or uncooked rice. Bake ‘blind’ for 15 minutes, then remove the paper and beans and bake for a further two minutes, or until golden.

Pour or brush the melted chocolate around the inside of the tart cases and allow it to harden for five minutes in the fridge. Divide the caramel evenly into the pastry cases and top with the banana slices. Whisk the double cream until it forms stiff peaks, then spoon on top of the tarts. Dust with cinnamon and cocoa powder and serve.

Tip: this is delicious served with half-fat creme fraiche.

For more recipe ideas visit: recipes. sainsburys.co.uk