Banana Cream Tartlets
- Combine the crushed biscuits, sugar and Avonmore butter in a bowl. Take one handful of the mixture and set aside. Press the remaining mixture into six 10cm tartlet tins. Refrigerate for 15 minutes.
- Fill each tartlet with Avonmore Fresh Custard and top with the banana slices in an even layer.
- Whip the Avonmore Double Cream, spoon over and sprinkle over the reserved biscuit mixture to serve.
- 125g Digestive Biscuits, crushed
- 2 tbsp caster sugar
- 90g Avonmore Irish Butter, melted
- 400g Avonmore Luxury Fresh Custard
- 4 ripe bananas, sliced
- 125ml Avonmore Double Cream, whipped