- 225g digestive biscuit
- 120g butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 x 397g tin Nestlé Carnation caramel
This is white, granulated sugar melted until it browns, after which it sets clear and hard when…
- 1 x 300ml pot double cream
- 3 ripe banana, finely sliced
Probably the best known, most popular tropical fruit, their name probably derives from the…
Crumble the biscuits into a blender and blitz until you have fine crumbs. Add the melted butter and pulse again to combine.
Spoon the mixture evenly between 8 individual fluted, loose-bottomed tart tins (9cm). Alternatively, make one big Banoffee pie, using a 20cm fluted, loose-bottomed tart tin. Press the mixture in firmly – you can use a teaspoon for this - and refrigerate for at least half an hour.
Spread the caramel over the base of the tarts not quite to the edges. Arrange a layer of bananas on top of the caramel.
Whip the cream until is has just reached soft peaks. Dollop onto the tarts to give a pillowy effect.
Remove the tarts from the tins (see Tip). Poke one banana chip into the centre of each tart and scatter with chocolate shavings.
Make chocolate shavings using a block of chocolate and a potato peeler.
Getting the tart out
The easiest way to remove a tart from a loose-bottomed tin is to find a glass that is narrower than the hole in the base of the tin, place the tin on top of the downturned glass and allow the sides to drop down so the tart is simply resting on the base. Take it off the glass and use a thin metal fish slice to ease the base of the tart off and slide onto a plate.