Butterscothch and Banana Tartlets
Ingredients (1 batch)
| Amount | Measure | Name |
|---|---|---|
| Sweet Pastry | ||
| 225.00 | g | MARVELLO Full Fat Margerine |
| 95.00 | g | Castor sugar |
| 2.50 | ml | Baking powder |
| 1.00 | pc | Eggs (class extra) |
| 360.00 | g | Flour, white sifted |
| 2.00 | ml | ROBERTSONS Atlantic Sea Salt 6 x 1kg |
| Filling: | ||
| 300.00 | g | CARTE D'OR Butterscotch Instant Dessert 1 x 3kg |
| 600.00 | ml | Milk |
| 100.00 | ml | MEADOWLAND Classique 10 x 1L |
| 4.00 | pc | Bananas sliced |
| 25.00 | ml | KNORR Lemon Juice 6 x 2L |
| 50.00 | ml | CARTE D'OR Toffee Sauce 6 x 2L |
Preparation
1. Cream margarine & coastor sugar together unitl light and fluffy. Add egg and beat .
2. Add flour, baking powder and salt mix together.
3.Leave to rest in the fridge for 30 minutes.
4. Roll into balls and press into grreased mini muffin tins or greased flan dish and bake in oven 170 deg cel for 10 minutes until golden brown and cooked through.
5. Whisk together the milk, meadowland and butterscotch instant dessert as per packaging instructions. Place mousse in piping bag and pipe into pastry cases.
6. Drizzle lemon juice over sliced banana. Arrange bananas over mousse and drizzle with toffee sauce.
7. Decoate
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