Banana and caramel ice-cream tarts

Accompany your best recipes with a dessert. Turn a nostalgic treat into a decadent dessert with bananas, caramel ice cream and a sweet pastry base. In making easy desserts, the ingredients would usually dictate how it’s done. Fruits in particular, if we don’t feel like serving them as is, benefit from a bit of poaching, baking, caramelizing, or being a main ingredient in a cake, pie, tart, and even cookies. 

Ingredients:

8 small frozen sweet shortcrust tart cases

1/2 x 380g can Top 'n' Fill caramel

1 large banana, thinly sliced diagonally

1/2 cup caramel swirl ice-cream

Peanut praline

1/3 cup caster sugar

1/4 cup roughly chopped roasted salted peanuts

1. 
   
2. Procedure
3. 
   Make praline Line a baking tray with baking paper. Place sugar and 1 1/2 tablespoons cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved (don't boil). Increase heat to medium. Bring to the boil. Cook, without stirring, for 8 to 10 minutes or until deep golden. Remove from heat. Stir in peanuts. Pour mixture, in a thin stream, on prepared tray. Stand at room temperature until set. Break into small pieces.
   
   Meanwhile, preheat oven to 180°C/ 160°C fan-forced. Place tart cases (in foil) on a baking tray. Bake for 10 minutes or until golden. Place on a wire rack. Remove from foil cases. Cool.
   
   Spoon 3 level teaspoons caramel into each pastry case. Top each with 2 slices banana and a small scoop of ice-cream (see note). Sprinkle with praline. Serve.