These raspberry tarts with caramel are a twist on a classic banoffee pie. We’ve used juicy raspberries in place of the usual banana to make these little tarts a bit different. The oaty and buttery Hob Nob biscuit base is topped with sweet and luxurious caramel, then filled with a combination of whole and mashed raspberries and whipped cream. We’ve finished the raspberry tarts off with some Maltesers to add a little more sweetness and crunch! These tasty tarts require only a handful of ingredients and no cooking, just assembling and chilling, making them such an easy yet crowd-pleasing dessert! If you prefer to keep things classic, you could use bananas in the recipe instead, they will work just as well!
Ingredients
- 300g Hob Nobs
- 150g butter, melted
- 1 x tin Carnation Caramel
- 300ml double cream
- 200g raspberries
- 40g Maltesers, light crushed
WEIGHT CONVERTER
Method
- Blitz the Hob Nobs until fine in a food processor, then pour in the melted butter and pulse until blended. Pour into 6 x 9cm individual flan tins with a loose base. Spread over with a spoon, pressing the filling evenly to line the tin. It doesn’t matter if the filling doesn’t quite go up the sides – once solidified in the fridge the base is strong enough to hold the filling. Place in the fridge to set for 30-45 minutes.
- When the bases have chilled, divide the caramel between the bases and spread over evenly. Use 100g of the whole raspberries on top of the caramel, and mash 50g with a fork, leave last 50g whole to decorate. Whip the double cream and stir through the mashed raspberries. Spread the cream over the caramel and top with remaining whole raspberries and Maltesers.
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