These mini tarts are the perfect bite-sized sweet treat. The rich based is perfectly offset with the creamy centre, and the banana and caramel shard finish off the mouthful perfectly. A simple and effective treat that is sure to impress!
Raw Banoffee Tarts
ingredients
Base
- 5 (85g) medjool dates
- ⅔ cup Activated Almonds
- ⅓ cup LE Caramalised Buckinis Clusters see product
- ⅛ tsp salt
Cashew cream filling
- ⅔ cup raw Cashews, soaked
- ⅓ cup nut milk
- 1 medjool date, pitted
- ½ ripe banana
- ¼ tsp cinnamon
Toppings
- ½ Salted Caramel, melted see product
- 1 tbsp Cacao Nibs see product
- 1 - 2 tsp bee pollen
- ½ ripe banana, thinly sliced
method
- Step 1To start the base, process almonds in a food processor until they resemble large breadcrumbs. Add dates and process about 30 seconds until broken down and combined. Add Buckinis and pulse a few times to combine.
- Step 2Roll into balls and press into the palm of your hand with your thumb to make an indentation. Arrange on a baking tray and place in the freezer while you make the filling.
- Step 3To make the cream filling, place the cashews in a jar and cover with at least double the amount of water. Leave to soak at least two hours, or preferably overnight.
- Step 4Drain and rinse the cashews and add to a high-powered food processor or blender. Add the remaining ingredients and mix until smooth – this may take a few minutes depending on your blender.
- Step 5To make the caramel shard, break the salted caramel chocolate into squares and add to a small saucepan over low heat until melted. Remove from heat, and pour onto a lined baking tray.
- Step 6Use a knife or spatula to spread the chocolate to a thin layer, around 2mm thick. Sprinkle with the cacao nibs and bee pollen and place in the freezer to set.
- Step 7To assemble, remove the tart cases and caramel from the freezer. Place spoonfuls of the cashew cream into the cases and then top with a slice of banana.
- Step 8Roughly break up the caramel chocolate and stick 2 – 3 shards into each tart.
- Step 9Place in freezer 10 – 15 minutes to set. Store in an air-tight container in the fridge.
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