Mini banoffee pies
- Preparation and cooking time
- Total time
- Prep 15 mins plus chilling time no cook
- Serves 8
- 225g digestive biscuit
- 120g butter, melted
- 1 x 397g tin Nestlé Carnation caramel
- 1 x 300ml pot double cream
- 3 ripe bananas, finely sliced
- banana chips (optional)
- chocolate shavings
- STEP 1
Crumble the biscuits into a blender and blitz until you have fine crumbs. Add the melted butter and pulse again to combine.
- STEP 2
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.
- STEP 3
Spread the caramel over the base of the tarts not quite to the edges. Arrange a layer of bananas on top of the caramel.
- STEP 4
Whip the cream until is has just reached soft peaks. Dollop onto the tarts to give a pillowy effect.
- STEP 5
Remove the tarts from the tins (see Tip). Poke one banana chip into the centre of each tart and scatter with chocolate shavings.