Banoffee Brulee Tarts | Donna Hay

Step 1

Preheat oven to 180°C (350°F). Line a large baking tray with non-stick baking paper.Place the almond meal, flaked almonds, egg whites and the caster sugar in a bowl and mix to combine. Divide the mixture into 4. Place on the prepared tray and press out into rough 12cm (4¾ inch) rounds. Bake for 14 minutes or until golden around the edges.To make the whipped vanilla cream, whisk the mascarpone, yoghurt and vanilla until soft peaks form.Place the banana slices on a baking tray lined with non-stick baking paper and sprinkle with the coconut sugar. Using a kitchen blowtorch, cook until the banana starts to caramelise.To assemble, divide the whipped vanilla cream between tart bases. Top with the coconut caramel sauce and the caramelised banana. Serves 4

Step 2

Preheat oven to 180°C (350°F). Line a large baking tray with non-stick baking paper.Place the almond meal, flaked almonds, egg whites and the caster sugar in a bowl and mix to combine. Divide the mixture into 4. Place on the prepared tray and press out into rough 12cm (4¾ inch) rounds. Bake for 14 minutes or until golden around the edges.To make the whipped vanilla cream, whisk the mascarpone, yoghurt and vanilla until soft peaks form.Place the banana slices on a baking tray lined with non-stick baking paper and sprinkle with the coconut sugar. Using a kitchen blowtorch, cook until the banana starts to caramelise.To assemble, divide the whipped vanilla cream between tart bases. Top with the coconut caramel sauce and the caramelised banana. Serves 4