We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    236
  • Email
    0
  • Facebook
    0

Mini Banoffee Pies

(0)
  0 reviews
  • 35 min prep time
  • 1 hr 15 min total time
  • 8 ingredients
  • 24 servings
  • Pinterest
    236
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

These bite-size banoffee tarts are a delicious sweet treat for any summer party.

Ingredients

1
box (4-serving size) banana cream instant pudding and pie filling mix
1 3/4
cups milk
1
Pillsbury™ refrigerated pie crust, softened as directed on box
1/2
cup plus 2 tablespoons dulce de leche (caramelized sweetened condensed milk) (from 13.4-oz can)
1
large banana, cut into 24 slices
1/2
cup whipped cream
1
tablespoons chocolate-flavor syrup
2
tablespoons toasted chopped almonds

Steps

  • 1 Heat oven to 450°F. Make pudding as directed on box for pie filling. Cover with plastic wrap; refrigerate.
  • 2 Unroll pie crust onto work surface. Using rolling pin, roll out pie crust into 12-inch round. Using 2 1/2-inch round cookie cutter, cut 24 rounds from pie crust, rerolling scraps if needed. Press 1 pastry round into each of 24 ungreased mini muffin cups. Spoon 1 teaspoon of the dulce de leche (reserve 2 tablespoons) in each cup.
  • 3 Bake 4 to 7 minutes or until light golden brown. Cool in pan 2 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • 4 Spoon 1 teaspoon pudding (refrigerate remaining pudding for another use) onto dulce de leche in each cup. Top each with 1 banana slice and 1 teaspoon whipped cream.
  • 5 In small microwavable bowl, microwave reserved 2 tablespoons dulce de leche uncovered on High 10 to 20 seconds or until smooth. Spoon into 1-quart resealable food-storage plastic bag. Cut 1/4-inch opening from 1 corner of bag. Drizzle cups with dulce de leche and chocolate syrup. Sprinkle with toasted almonds.
  • 1 Heat oven to 450°F. Make pudding as directed on box for pie filling. Cover with plastic wrap; refrigerate.
  • 2 Unroll pie crust onto work surface. Using rolling pin, roll out pie crust into 12-inch round. Using 2 1/2-inch round cookie cutter, cut 24 rounds from pie crust, rerolling scraps if needed. Press 1 pastry round into each of 24 ungreased mini muffin cups. Spoon 1 teaspoon of the dulce de leche (reserve 2 tablespoons) in each cup.
  • 3 Bake 4 to 7 minutes or until light golden brown. Cool in pan 2 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • 4 Spoon 1 teaspoon pudding (refrigerate remaining pudding for another use) onto dulce de leche in each cup. Top each with 1 banana slice and 1 teaspoon whipped cream.
  • 5 In small microwavable bowl, microwave reserved 2 tablespoons dulce de leche uncovered on High 10 to 20 seconds or until smooth. Spoon into 1-quart resealable food-storage plastic bag. Cut 1/4-inch opening from 1 corner of bag. Drizzle cups with dulce de leche and chocolate syrup. Sprinkle with toasted almonds.

Expert Tips

For a fun twist, sprinkle tarts with toffee bits and almonds.

To toast almonds, spread almonds on ungreased cookie sheet. Bake at 350°F 8 to 10 minutes, stirring occasionally, until golden brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tart
Calories
127.4
Calories from Fat
30
% Daily Value
Total Fat
4.8g
7%
Saturated Fat
2.4g
12%
Trans Fat
0g
Cholesterol
10.8mg
4%
Sodium
79.7mg
3%
Total Carbohydrate
19.2g
6%
Dietary Fiber
0.2g
1%
Sugars
13.2g
Protein
2.3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
1.80%
2%
Calcium
7.90%
8%
Iron
0.40%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved