• 15minutes

Rate this recipe:

Nutrition Info . . .

VitaminsB6, D
MineralsCalcium, Potassium

Ingredients Jump to Instructions ↓

  1. 12 Pampas frozen sweet pastry cases

  2. 125g (1 cup) pecans

  3. Sliced banana, to serve

  4. Caramel filling

  5. 55g (1/4 cup, firmly packed) brown sugar

  6. 20g butter

  7. 60ml (1/4 cup) pouring cream

  8. 1/2 tsp vanilla extract

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. 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.

  4. 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.

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


Send feedback