Bananoffes

For bananoffes, knead a shortbread dough from the dough ingredients. Form into 2 rolls and divide into 12 pieces. Grease a muffin tin and fit the dough pieces into the wells.

Let rest in the refrigerator for 30 minutes. Preheat the oven to 180 degrees. Prick the ramekins with a fork and bake for about 15 minutes until golden brown. Let cool.

For the caramel, in a saucepan, melt sugar and water and cook over high heat without stirring until a light caramel. Remove from heat and stir in butter, salt and cream. You want it to be a soft cream.

For the cream, dice the bananas and immediately mix with the lemon juice. Whip the cream until stiff. Mix the banana mixture with the caramel cream and fold in the cream and the chocolate shavings at the same time.

Fill the pastry tarts with the cream and refrigerate for 1-2 hours. If desired, garnish the bananaoffes with dried banana slices.

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