Ingredients
Scale
- 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
Instructions
- Preheat oven to 160C.
- Place tart cases into oven for 10 minutes or until golden brown.
- Remove tart cases from foil and cool.
- Spoon 2 tablespoons caramel into each pastry case.
- Top with 2-3 slices of banana.
- Then add a scoop of ice-cream.
- Sprinkle top of ice cream with chopped peanuts.
- Serve immediately.
- Prep Time: 5 mins
- Cook Time: 10 mins
