Banana and Caramel Tarts


  • 8 small frozen sweet shortcrust tart cases
  • 1/2 x 380g can Top ‘n’ Fill caramel
  • 1 large banana, thinly sliced
  • 1/2 cup caramel swirl ice-cream
  • 1/4 cup roughly chopped roasted salted peanuts


  1. Preheat oven to 160C.
  2. Place tart cases into oven for 10 minutes or until golden brown.
  3. Remove tart cases from foil and cool.
  4. Spoon 2 tablespoons caramel into each pastry case.
  5. Top with 2-3 slices of banana.
  6. Then add a scoop of ice-cream.
  7. Sprinkle top of ice cream with chopped peanuts.
  8. Serve immediately.