Banoffee tart

Banoffee tart

My husband loves this tart!

Banofee Tart

This banana and caramel tart is well worth the wait and requires little actual prep time. I like to use Tennis biscuits, but just about any sweet plain biscuit works well.

80 g unsalted butter, melted

250 g packet biscuits

1 can caramel

4 medium bananas

300 ml whipping cream

1 teaspoon sugar

1 teaspoon vanilla essence

Preparation method 

To make the base: blend or crush the biscuits until they are small crumbs. I have put mine in a Ziploc bag and used a roller pin to crush it. No mess, no fuss!IMG_1057

Stir crumbs and melted butter together in a small bowl. Press crumb mixture into the base of a 22 cm pie dish. Chill this while you make the filling.

Whip the cream, sugar and vanilla until thick.

Spread the caramel from the can over the pie crust base with a spatula or the back of a spoon.IMG_1058

Mash the bananas and layer on top of caramel.IMG_1060

Spread the whipped cream over bananas. IMG_1064

Chocolate coated Shortbread cookies


Shortbread is a type of biscuit which is traditionally made from one part white sugar, two parts butter, and three parts flour.

“The greater the obstacle, the more glory in overcoming it.”
― Molière

Once again I was given a challenge to bake shortbread biscuits  that were intended as Christmas gifts for clients of a local business.  

It sounded easy enough and of course I cannot resist a challenge!!

I got the recipe from a friend.

When I started to mix the batch of biscuits I realised that this was going to be a much bigger task than what I have anticipated!




1 kg butter

1 and a half kg flour

500 g Icing sugar 

Preparation method

  1. Heat the oven to 190°C
  2. Beat the butter and the icing sugar together until smooth – it will look like  whipped cream
  3. Stir in the flour to get a smooth dough.  Let it rest for about 20 minutes in the fridge.
  4. Turn on to a work surface and gently roll out until the paste is 1 cm thick (it was a little tricky to get it even so  I used 2 flat wooden spoons on either side of the dough to get it even).shortbread2
  5. Cut into rounds or fingers and place onto a baking tray.
  6. Bake in the oven for 15-20 minutes, or until pale golden-brown.  Set aside to cool on a wire rack.

So far so good!

Then I dipped half of each biscuit in melted chocolate.  That sounded easy enough, but I soon realised that I did not have enough hands and had  to come up with a plan  on how to let the chocolate set without touching and leaving  streaks.  So I used my oven roasting pan and rack and it worked like a charm!

shortbread3I then put about 10 of the coated biscuits into individual little gift bags and presented it in  a pretty box.


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