| 1 | Sweet tart case (blind baked) |
| 1½ tins | Condensed milk (boiled in their tins four 5 hrs) |
| 800g | Bananas (firm) |
| 375 ml | Double cream |
| ½ tsp | instant coffee (powdered) |
| 1 tbsp | Castor sugar |
| | |
| To garnish | A little fresh ground coffee |
| | |
Method
1. Whip the cream, sugar & instant coffee until stiff peaks.
2. Spread the condensed milk toffee over the based of the tart.
3. Peel & slice the bananas lengthways & place over the toffee.
4. Pipe over the cream & dust with the fresh ground coffee.
No comments:
Post a Comment