Mini Banoffee Tarts.

So simple. So delicious. I don't think I have ever made such an easy dessert with such an incredible outcome. These banoffee tarts honestly taste gorgeous. I am a massive fan of banoffee pie and this recipe definitely didn't disappoint, in fact it made me and my family very happy with every single mouthful indeed. For me the combination of banana, sweet, fudgy caramel, crunchy, buttery biscuit and light, velvety cream is utter perfection and if banoffee pie is your idea of heaven too then please give these little tarts a go because I promise you will fall in love with them! They don't look too shabby either which, is very good and surprising for me and I think I've actually managed to make them look quite pretty and cute if I do say so myself. Thank goodness! I've finally managed to pull off a fairly dainty and elegant dessert but, most importantly, oh boy do they taste sinfully good!

Recipe

For the biscuit base-

250g digestive biscuits, crumbled and crushed

100g unsalted butter, melted

For the caramel-

100g unsalted butter

100g dark brown sugar

one 397g tin condensed milk

For the topping- 

2 bananas, sliced

200ml whipping cream

1 tsp. vanilla extract, optional

grated chocolate (I used dark chocolate)

Method

1. Grease 6 10cm tartlet tins or one large 22cm springform tin.

2. Melt the butter and mix with the crushed biscuit crumbs. (Crush the biscuits by bashing with a rolling pin or blitz in a food processor). Press the buttery biscuit into the base of your tin/s to make the pie shell/s and chill for 30-60 minutes.

3. Remove the tart cases from the tins carefully.

3. Next, make the caramel. Melt the butter and sugar in a non-stick pan over a low heat, stirring continuously. Once the butter is melted and the sugar dissolved, add the condensed milk, mix really well and continue stirring continuously. Bring to a rapid boil, stirring all the time until you get a lovely, thick, golden caramel. 

4. Spread the caramel over the base of your pie or spoon into your tarts. You can add 5-6 tsp. of caramel to each tart. Allow to cool and chill for at least an hour before serving.

5. Softly whip the cream until light and fluffy. You can add 1 tsp. vanilla extract before whipping if desired. 

6. Slice the bananas into disks and arrange the banana pieces over the top of the caramel in each tart. Spoon over a couple of dollops of the cream and spread towards the edges of the tart. Finally, sprinkle with some grated chocolate and serve!

7. EAT!

Black Forest Cupcakes.

Today I made my lovely Dad some Black Forest cupcakes as part of his Father's Day present as Black Forest Gateau is one of his favourite cakes. I actually make these cupcakes quite often and somehow every time I do, they seem to get even tastier. A combination of chocolate, cherries and cream though, it's a match made in heaven! Add a good slosh of brandy too and you're good to go. Well, you have to really don't you? Happy Father's Day Dads!

Recipe

For the Chocolate Cupcakes-

110g butter, room temperature 
220g dark brown sugar

2 large eggs

165g self raising flour, sifted

55g cocoa, sifted

½ tsp. bicarbonate of soda

½ tsp. baking powder

140ml sour cream

For the Cherry Brandy Filling-

1 Tin of Hartley's Cherry pie filling (reserve 12 cherries to decorate the tops of the cupcakes)

2 tbsp. Brandy

For the Topping-

600ml Double Cream

12 cherries

Method

1. Pre-heat the oven to 180°c.
2. Place muffin cases into a 12 hole muffin tin.
3. For the chocolate cupcakes, cream together the butter and sugar using an electric whisk. Gradually beat in the eggs and add the sour cream. Sieve together the flour, cocoa powder, baking powder and bicarbonate of soda and delicately fold into the mixture.
4. Divide the mixture into the 12 cake cases and bake for 15-17 minutes or until the sponge springs back when the surface is pressed lightly.
5. Allow the cupcakes to cool and prepare the Cherry Brandy filling. Take a tin of Hartley's cherry pie filling and add 2 tbsp. of Brandy and mix. 
6. Once the cupcakes are cool, use an apple corer to create a hole in the middle of each cupcake and add about 2 tsp. of the cherry brandy filling to the centre.
7.  Finally, beat the double cream with an electric whisk until it thickens and light peaks form and then you can either scoop it straight onto the cupcakes or use whatever piping bag and nozzle you wish to create a swirl of cream on the top of each cupcake. Last of all, top each cupcake with one of the cherries you have reserved from the Hartley's Cherry pie filling and you are finished! Now go enjoy!