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Mini banana cream pies

Mini banana cream pies

Ingredients

  • 1 pkt (12) frozen unbaked shortcrust tart cases (Pampas)
  • 500g purchased thick vanilla custard
  • 2 lady finger bananas, thinly sliced
  • 300ml thickened cream, whipped
  • 1/2 cup flaked almonds, toasted

Preparation method

1. Preheat oven to 190C 170C fanforced. Place frozen tart cases on a baking tray. Pierce well with a fork. Bake for 10 to 15 minutes until golden. Cool.

2. Fill cases with custard. Top with banana, whipped cream and almonds. Serve at once.
TIPS: Bake cases in advance, cool and store in an airtight container in a cool, dry place. Fill just before serving.  

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