Mini Banoffee Pies
This delightful Banoffee pie is a decadent treat that will satisfy any sweets craving. A buttery biscuit base topped with velvety caramel, a layer of ripe bananas, and a cloud of whipped cream - all garnished with crunchy banana chips and luscious chocolate shavings. It's a perfect blend of textures and flavors that will surely impress your guests or satisfy your dessert desires.
— Constant Cookbook
Ingredients
- 225g digestive biscuits
- 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
Instructions
- 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.
Yield
Serves 8
Nutrition
- Calories: 612 calories
- Fat Content: 41.3 grams fat
- Saturated Fat Content: 24.8 grams saturated fat
- Carbohydrate Content: 54.1 grams carbohydrates
- Sugar Content: 39.2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5.7 grams protein
- Sodium Content: 0.8 milligram of sodium
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