Banana and caramel ice-cream tarts

Turn a nostalgic treat into a decadent dessert with bananas, caramel ice cream and a sweet pastry base.

INGREDIENTS

• 8 small frozen sweet shortcrust tart cases
• 1/2 x 380g can Top 'n' Fill caramel
• 1 large banana, thinly sliced diagonally
• 1/2 cup caramel swirl ice-cream

PEANUT PRALINE

• 1/3 cup caster sugar
• 1/4 cup roughly chopped roasted salted peanuts

METHOD

• Step 1
  Make praline Line a baking tray with baking paper. Place sugar and 1 1/2 tablespoons cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved (don't boil). Increase heat to medium. Bring to the boil. Cook, without stirring, for 8 to 10 minutes or until deep golden. Remove from heat. Stir in peanuts. Pour mixture, in a thin stream, on prepared tray. Stand at room temperature until set. Break into small pieces.
• Step 2
  Meanwhile, preheat oven to 180°C/ 160°C fan-forced. Place tart cases (in foil) on a baking tray. Bake for 10 minutes or until golden. Place on a wire rack. Remove from foil cases. Cool.
• Step 3
  Spoon 3 level teaspoons caramel into each pastry case. Top each with 2 slices banana and a small scoop of ice-cream (see note). Sprinkle with praline. Serve.

NUTRITION

• 1212 kj
  ENERGY
 
• 10g
  FAT TOTAL
 
• 6g
  SATURATED FAT
 
• 1g
  FIBRE
 
• 5g
  PROTEIN
• 9mg
  CHOLESTEROL
 
• 88.77mg
  SODIUM
 
• 33g
  CARBS (SUGAR)
 
• 43g
  CARBS (TOTAL)
•                                                                                                                                                              SOURCE: taste.com.au