Ingredients

For Tart Base

• 100 gm White Flour
• 100 gm Chilled Butter Diced
• 2 tbsp Powdered Sugar
• 3 to 4 drops of Sprig Vanilla Extract
• 2 tbsp of Chilled Milk (if required)

For Filling

• White Chocolate Mousse
• 25 gm White Chocolate Chopped
• 3 tbsp Fresh Cream

 Banoffee Topping

• 3 tbsp Sprig Banoffee
• Water (as per consistency)

Directions

For the Tart Base:

• Combine flour and butter in a bowl until a coarse mixture is formed
• Add the sugar and vanilla essence to the mix and form into dough; use little milk if necessary.
• Cover the dough in a cling wrap and set it aside in a refrigerator for 3 to 4 hours
• Roll the dough like chapatis and place it on a greased tart tin; prick the bottom of the dough with a fork so that it doesn’t swell up on baking
• Bake the tarts in a pre-heated OTG at 180°C for around 20-25 mins only on the lower side; do not heat from the upper coil

For the filling

White Chocolate Mousse

• In a non-stick pan, melt some fresh cream and white chocolate on low heat; keep mixing with a spatula, add milk if required.
• Cool down the ganache
• Whip some whipping cream to soft peaks and then combine the white chocolate ganache to it
• Fold gently and keep it in the refrigerator to cool down

Banoffee Dripping Sauce

• In a small non-stick pan, pour 3-4 tbsp of water and add around 2 tbsp Sprig Banoffee spread
• Heat the pan on low to slightly medium flame while constantly stirring and mixing the water with the spread
• This is done to soften the consistency of the spread so that it becomes easy to pour on tarts

Assembly

• First, layer with a spoonful of the white chocolate mousse and spread evenly on the tart biscuit base
• Pour the Banoffee sauce just enough to cover the mousse layer
• Finally, top it off with some diced fruits

Recipe and photo courtesy of CulinaryCalcutta