Banoffee Filo Tarts

Banoffee Filo Tarts

Another recipe from the WW Irresistable magazine.

Makes 12 tarts

3 points per tart

405 ml can whole sweetened condensed milk

4 sheets filo pastry, thawed if frozen

50g low fat spread, melted

2 bananas

2 tbsp lemon juice

2 tsp icing sugar

Put the unopened can of condensed milk into a large pan with enough water in it to make the can float.  Heat and simmer gently for 2 hours, topping up with extra boiling water as needed.  Never allow the pan to boil dry and do not leave unattended. (Do not attempt to do this with reduced sugar condensed milk as the can may explode) Remove the can from the pan and cool completely.  The milk will have caramelised and will be a rich golden brown colour.

Preheat the oven to Gas 5/190ºC.

Cut the pile of 4 filo sheets into 12 squares about 10cm (4”) square.  Lightly brush the separate squares with melted low fat spread layering 4 pieces into each of 12 paper bun cases in a 12 hole bun tin.

Bake for 8-10 minutes until just golden and then cool completely.

Open the can of condensed milk and divide the contents between the 12 tart cases.  Slice the bananas and toss into the lemon juice.  Finish the tarts with the sliced banana and sprinkle with icing sugar.