
Banana Toffee Tart
This gorgeous dessert is the lovechild of banoffee pie and cheesecake.
Heat butter in a large saucepan, add leeks, onion and garlic. Cook over low heat for about 8 minutes or until soft
Add the stock, bring to boiling point, reduce heat and simmer for 10 minutes
Add the peas and cook for 3-5 minutes or until the peas are tender
Remove from the heat, season with salt & pepper and add the dill
Blitz soup in blender until smooth and creamy
Whisk in the creme fraiche and serve
TIPS : Sometimes I use mint instead of dill and if I don't have creme fraiche - yoghurt, cream or sour cream work well
This gorgeous dessert is the lovechild of banoffee pie and cheesecake.
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Inspired by my own personal collection of vintage dresses and servingware collected over the years The Anna Gare Range fuses quality design with trendy prints and colours to bring you a zesty range of kitchen essentials.