Throw-together Banoffee Pie
Celebrate the delightful combination of sweet caramel, fresh bananas, and creamy whipped topping with this indulgent Banoffee Tart recipe. Crunchy biscuit base topped with a luscious layer of dulce de leche and ripe bananas, all finished off with a generous dollop of fluffy whipped cream and a sprinkle of rich dark chocolate. This delectable treat is sure to satisfy your sweet cravings and impress your guests at any gathering.
— Constant Cookbook
Ingredients
- 300g/10½oz oat or ginger biscuits
- 60g/2¼oz butter
- 450g/1lb jar dulce de leche
- 3 large ripe bananas
- 350ml/12¼fl oz double cream
- 1 tbsp icing sugar
- 100g/3½oz dark chocolate
Instructions
- Place the biscuits into a freezer bag and crush using a rolling pin until they resemble breadcrumbs.
- Melt the butter in a small saucepan over a low to medium heat.
- Mix together the crushed biscuits and melted butter in a bowl until well combined. Spoon the mixture into the bottom of a tart tin and press down to form an even layer.
- Spread the dulce de leche evenly over the biscuit base.
- Arrange the sliced bananas in an even layer on top of the dulce de leche. Cover the tart tin with cling film and chill in the fridge for one hour.
- When the banoffee base has chilled, whip the cream and icing sugar until soft peaks form when the whisk is removed. Spread the whipped cream over the bananas.
- Just before serving, sprinkle over the grated chocolate.
Cook Time
10M
Prep Time
PT2H
Yield
Serves 4-6
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