Banoffee Tarts

Ingredients

• 1/4 cup packed golden brown sugar
• 1 1/2 tbsp water
• 2/3 cup sweetened condensed milk
• 6 tbsp salted butter, cubed
• 24 baked tart shells
• 48 banana slices
• 1 1/2 cups whipping cream, whipped
• 4 butter toffee chocolate bars (39 g each), chopped

Directions

1. To prepare toffee sauce, combine brown sugar and water in a small heavy saucepan. Bring to a boil, stirring just until sugar is dissolved. Boil, uncovered, without stirring, until mixture is dark amber in colour, about 3 – 5 minutes.
2. Remove from heat and carefully stir in sweetened condensed milk and butter. Cook, stirring, over low heat until mixture is smooth and slightly thickened, about 7 – 9 minutes. Remove from heat and cool completely; toffee sauce will thicken as it cools. Toffee sauce may be prepared in advance and refrigerated for up to 24 hours or frozen for up to 1 month.
3. For each tart shell, spoon about 2 tsp toffee sauce onto bottom. Top with 2 banana slices. Spoon about 2 tbsp whipped cream on top. Sprinkle with chopped chocolate bars. Serve immediately.