Name: Mini banoffee pies
Total time: 15 min
Yield: 8
Cuisine: American
Ingredients: 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

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Mini banoffee pies

Mini banoffee pies

Caroline Hire – Food writer

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Serves 8

Easy

Total time: 15 mins

Prep 15 mins plus chilling time no cook

A star rating of 4.7 out of 5.21 ratingsRate

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Go retro with this easy and ever-popular dessert that's been given a smart dinner party makeover

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Ingredients

Nutrition

Units:

MetricUS

225g digestive biscuit
120g butter

melted
1 x 397g tin Nestlé Carnation caramel
1 x 300ml pot double cream
3 ripe bananas

finely sliced

To serve

banana

chips (optional)
chocolate

shavings

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Nutrition: per serving

kcal612
fat41.3g
saturates24.8g
carbs54.1g
sugars39.2g
fibre1g
protein5.7g
salt0.8g

low

Method

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.

RECIPE TIPS

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.

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A star rating of 4.7 out of 5.21 ratings

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