Mini pecan banoffee pies

Preheat oven to 180°C. Place the pastry cases on a baking tray. Bake in oven for 15 minutes or until golden. Set aside to cool completely.

Meanwhile, spread the pecans over a baking tray. Bake in oven for 8 minutes or until toasted. Set aside to cool.

To make the caramel filling, combine the sugar, butter, cream and vanilla in a small saucepan over low heat. Cook, stirring for 3-5 minutes or until the butter melts and the mixture is smooth. Pour into a heatproof jug.

Coarsely chop the pecans. Divide three-quarters of the pecans among the pastry cases. Pour the caramel sauce among the cases. Set aside to cool.

Top the tarts with banana and the remaining pecans to serve.