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Tender graham cracker shells filled with fresh banana & creamy fresh toffee-caramel

Makes 8 tartlets


12 graham crackers

1/4tsp salt

1/2c butter, melted

1 14oz can sweetened condensed milk

1 large or 2 small bananas, cut into ½” thick slices

Whipped cream, to serve


Place graham crackers and salt into a food processor and pulse until a fine crumb consistency. Transfer into a medium bowl and stir in the butter until crumbly. Use your fingers to press the dough firmly into mini tartlets tins (or a muffin tin), make sure to press well into the sides as well. 


Refrigerate for 1 hour. Preheat the oven to 375 degrees. Bake 10-12min until lightly browned on the edges. Let cool in the tins. Can prepare a day ahead.


Preheat or increase oven temperature to 425 degrees. Pour the sweetened condensed milk into a small glass casserole dish and cover with aluminum foil. Bake 1 hour until a deep golden color.


Divide banana slices between tart shells and pour over the caramel. Refrigerate 20min then unmold from the tins and serve with a dollop of whipped cream.