Prep time 190 minutes
Cook time 15 minutes
Yield: Serves or Makes 8
Place the sugar and water in a heavy-bottom saucepan over low heat. Cook without stirring until sugar dissolves.
Use a wet pastry brush to wash down any sugar crystals from the sides of the pan. This prevents the sauce from crystalizing.
Turn up the heat to medium-high and continue cooking until the syrup turns a caramel color. If you have a candy thermometer this is around 345℉.
Remove the pan from the heat and quickly stir in the cream. It will bubble up. Cook for another 1 or 2 minutes stirring constantly, with a wooden spoon until smooth. Remove from heat and add butter, vanilla, and salt. Stir well until smooth. Let the caramel cool to room temperature and then pour into individual mini shortcrust pie shells. Refrigerate for about 4 hours.
Remove the chilled toffee-filled tarts from the freezer, and arrange the bananas in an even layer on top of the caramel. Top pies with a dollop of cream, and decorate with chopped buttercrunch toffee pieces.