Banana & Caramel Ice-Cream Tarts

 

Ingredients (makes 4)

For the Crust 

  • 1⁄2 cup butter at room temperature
  • 1⁄4 cup white sugar 
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup plain flour

For the Banana Topping 

  • 2 large bananas, thinly sliced

For Thick Caramel Layer

  • 3/4 cup caramel top ‘n’ fill
  • 1/4 cup thickened cream

For Ice-cream Layer 

  • 4 scoops vanilla ice cream  

For Chocolate Layer

  • Flake chocolate bar

Equipment

  • Large bowl
  • Electric mixer
  • Measuring cups
  • Measuring Spoons
  • Tart pans
  • Fork
  • Safety Kutter (or child safety knife)
  • Small bowl
  • Spoon
  • Ice cream Scoop

Method

  1. Preheat oven to 220 degrees. 

For the Crust:

  1. In a large bowl, beat butter and sugar, with an electric mixer, until blended.
  2. Beat in yolk, vanilla, and salt.
  3. Add flour and beat until moist clumps form.
  4. Press dough into bottom of 4-6 tart pans.
  5. Pierce with fork and refrigerate for 20 min.
  6. Bake crust for 10 min or until golden brown. Allow to cool.

 For the Banana Layer:

  1. Overlap banana slices on crust, covering completely.

 For the Thick Caramel Layer:

  1. Combine the caramel and thickened cream in a small bowl and mix until well combined.

 To Garnish and Serve:

  1. Drizzle with 2 tbsp caramel sauce.
  2. Serve with a scoop of vanilla ice cream.
  3. Crumble a tbsp flake chocolate on top.

 

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