Go retro with this easy and ever-popular dessert that’s been given a smart dinner party makeover
Total time15 mins
Serves 8
225g digestive biscuit120g butter, melted1 x 397g tin Nestlé Carnation caramel1 x 300ml pot double cream3 ripe bananas, finely sliced
STEP 1Crumble the biscuits into a blender and blitz until you have fine crumbs. Add the melted butter and pulse again to combine.STEP 2Spoon 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 3Spread the caramel over the base of the tarts not quite to the edges. Arrange a layer of bananas on top of the caramel.STEP 4Whip the cream until is has just reached soft peaks. Dollop onto the tarts to give a pillowy effect.STEP 5Remove the tarts from the tins (see Tip). Poke one banana chip into the centre of each tart and scatter with chocolate shavings.
