Prepare the sweet pastry by rubbing the cold butter with the flour and icing sugar until a fine crumb is achieved. Add the egg yolks and bring together. Wrap in cling film and chill for at least two hours.
Place the tins of condensed milk into a heavy bottomed pot and cover with water and simmer for three hours. Keep covered with water at all times, remove after three hours and allow to cool completely.
Roll out the pastry and line individual pastry rings leaving the pastry over hanging until the baking is complete. Blind bake until the base is golden brown. Allow to cool, and then trim the edges. Melt chocolate then line the inside of the pastry case with a thin layer of chocolate.
Combine the crème friache and the mascarpone in a bowl. Then fold through the caramelized condensed milk to create a ripple effect. Deposit it evenly between the tart bases.
Slice the bananas and gently pan fry in a little butter until golden. Arrange them on top of each tart and drizzle with warm chocolate sauce.
No Rating
Notes & Tips
Please take extreme caution when boiling the tin of condensed milk as it can be dangerous. You can purchase pre-made caramel as an alternative.
My husband just absolutely looooves this cake - a nice twist on original banofee by having marscapone and creme fraiche- i took the easy way out and used ready made tinned caramel. Will be making this one again for sure!
Gorgeous recipe. I've tried a slightly different version just making a simple biscuit base with butter and gingernut biscuits - looking forward to trying this one!
try cooking the condensed milk in a pressure cooker for 20 -30 mins, i cook it for 20 mins counting from when the pressure starts. a lot quicker than boiling for 3 hours. same rules apply with the can needs to be immersed in water.
I boiled 2 tins the other day (the ones with the pull rings after someone had said apparently you can't do that anymore) but it worked perfectly boiled for 3 hours. Always topping up with boiling water. In the latest delicious magazine it said you can puncher the tins but making sure that the water of course does not cover the tins and this recipe said you should boil for 2 hours. I reckon boiling your own taste better. But I have also used the supermarket ones as well.
I would appreciate ADVICE on the cooking of the can of CONDENSED MILK Some recipes I've seen say to PUNCTURE the can BEFORE boiling YET others say to put in pot WITHOUT PUNCTURING the tin & just make sure you keep it covered with water I really do not fancy a big clean up SO if anyone could advice on the correct method Thanks in advance
I forgot to tell you that the "pull ring" can works just as well. Sometimes you can buy Carnation Condesnsed milk without the "ring" and I use that. DO NOT PUNCTURE CAN under any circumstances. Enjoy.
I am 70 years old and have been boiling condensed milk for at least 56 of those years. I remember my mum boiling it in the copper boiler when she'd boil the clothes, on washing day. I've never had a mishap with it. Just don't leave the house while you're doing it. Being sensible helps.
Boil it gently and keep topping it up with boiling water, for 2 - 3 hours, depending how dark you want it to be. The best caramel you'll ever eat. Not like that bought varity.
You need to boil the condensed milk can in a pot of water for 2 hours (3 hours for a really thick caramel). The can won't explode if you keep topping up the water. I accidentally let it boil dry once, and it took me hours to clean up, my cats hid under the couch for hours after the sticky explosion..... ;)
Hi guys and Anna love the show so much I cant wait for the next screening YOU ALLl are the best in Australia in my opinion. Keep up the good work!! .From PetaWillcocks. Busselton WA.
My husband just absolutely looooves this cake - a nice twist on original banofee by having marscapone and creme fraiche- i took the easy way out and used ready made tinned caramel. Will be making this one again for sure!
How long can you keep the caramel in a unopened tin after it has been boiled.?
i love how simple this recipe is! I Love it
Gorgeous recipe. I've tried a slightly different version just making a simple biscuit base with butter and gingernut biscuits - looking forward to trying this one!
i love this recipe so simple
try cooking the condensed milk in a pressure cooker for 20 -30 mins, i cook it for 20 mins counting from when the pressure starts. a lot quicker than boiling for 3 hours. same rules apply with the can needs to be immersed in water.
This looks utterly divine - I'm going to try it this weekend.
I boiled 2 tins the other day (the ones with the pull rings after someone had said apparently you can't do that anymore) but it worked perfectly boiled for 3 hours. Always topping up with boiling water. In the latest delicious magazine it said you can puncher the tins but making sure that the water of course does not cover the tins and this recipe said you should boil for 2 hours. I reckon boiling your own taste better. But I have also used the supermarket ones as well.
No need to cook the condensed milk, is already done and is next to the condensed milk in the supermarket
can you make this the day before?
You blind bake with baking paper and rice lol
On the show they blind baked with beans wrapped in gladwrap/clingfilm. Any idea how they did this? I tried the same and as I expected - it melted.
you fold over the gladwrap 3-4 times. this also helps when useing it for a microwave recipe aswell
mouthwatering and fairly easy to make if you buy the already caramelised can of condensed milk
I might be missing something but - How many does this make?
What ever you do krystyna, do NOT puncture the can BEFORE cooking! (Or you'll end up with caramel oozing out all over the place & shooting towards your ceiling by the time it gets really, really hot!) If in doubt, you could always just buy a can of Nestlé Caramel - it's located right beside the tins of Nestlé Sweetened Condensed Milk for those who haven't the time or the inclination to boil up a tin themselves.
I would appreciate ADVICE on the cooking of the can of CONDENSED MILK Some recipes I've seen say to PUNCTURE the can BEFORE boiling YET others say to put in pot WITHOUT PUNCTURING the tin & just make sure you keep it covered with water I really do not fancy a big clean up SO if anyone could advice on the correct method Thanks in advance
HI Elsie Do you have a receipe for pineapple pie, my grandma took it too the grave with her? Many thanks Kim (nissy@tpg.com.au)
I forgot to tell you that the "pull ring" can works just as well. Sometimes you can buy Carnation Condesnsed milk without the "ring" and I use that. DO NOT PUNCTURE CAN under any circumstances. Enjoy.
I am 70 years old and have been boiling condensed milk for at least 56 of those years. I remember my mum boiling it in the copper boiler when she'd boil the clothes, on washing day. I've never had a mishap with it. Just don't leave the house while you're doing it. Being sensible helps. Boil it gently and keep topping it up with boiling water, for 2 - 3 hours, depending how dark you want it to be. The best caramel you'll ever eat. Not like that bought varity.
You need to boil the condensed milk can in a pot of water for 2 hours (3 hours for a really thick caramel). The can won't explode if you keep topping up the water. I accidentally let it boil dry once, and it took me hours to clean up, my cats hid under the couch for hours after the sticky explosion..... ;)
Sorry, but thats sooooo funny
WOW - Yummo. But won't the can of condensed milk run the risk of exploding? Don't fancy cleaning that up.
YUM
Hi guys and Anna love the show so much I cant wait for the next screening YOU ALLl are the best in Australia in my opinion. Keep up the good work!! .From PetaWillcocks. Busselton WA.
i love this recipe so simple