• Take a traditional English favourite and give it even more flavour and decadence! Ginger banoffee tartlets with chocolate cream and walnuts are deliciously creamy, rich and sweet. The perfect indulgent treat.

    Ginger banoffee tartlets with chocolate cream and walnuts

    Serves: 6
    Cooking Time: 1 hour


    • Base

    • 1 x 200g packet ginger biscuits
    • 60ml (¼ cup) butter, melted
    • Filling

    • 100g dark chocolate
    • 30ml (2 tbsp) fresh cream
    • 250g mascarpone
    • 250g crème fraîche
    • 1 x 360g tin caramel
    • Topping

    • 2 bananas, sliced
    • butter, for frying
    • 100g chocolate
    • 30ml (2 tbsp) fresh cream
    • handful walnuts, toasted
    • fresh cream or ice cream, to serve



    Crush the biscuits in a blender and add the melted butter. Mix together until well combined.


    Grease 6 tartlet tins. Press the biscuit mixture into the base of each tin and leave to chill in the refrigerator for about 40 minutes.


    To make the filling, melt the chocolate and cream and pour over the biscuit bases.


    Mix the mascarpone, crème fraîche and caramel in a bowl, then spoon over the chocolate mixture.


    For the topping, fry the banana in a pan with a little butter until golden but not burned.


    Melt the chocolate and fresh cream.


    Top the tartlets with the hot banana and the walnuts and drizzle with the warm chocolate sauce. Serve with either fresh cream or ice cream.


    Instead of banana, you can use roasted figs and warm maple syrup.