Pecans boost the flavour and add crunch to these individual caramel and banana 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.
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Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set