Mini banoffee pies
Ingredients
- Step 1 225g digestive biscuit
- Step 2 120g butter, melted
- Step 3 1 x 397g tin Nestlé Carnation caramel
- Step 4 1 x 300ml pot double cream
- Step 5 3 ripe bananas, finely sliced
- Step 6 banana chips (optional)
- Step 7 chocolate shavings
Calories: 612
Carbohydrate: 54 g
Protein: 6 g
Fat: 41 g
Cook time: 15 minutes
Prep time: minutes
Total time: 15 minutes
Servings: 8
TAGS
Dessert
Dinner
American
banana
Bannoffee pie
Banofe pie
Banofee pie
Banofy pie
Caroline Hire
Cheat
Cheesecake
Creamy
Dessert
Entertaining
Indulgent
Kid
No-cook
Non bake
Pudding
Toffee
Directions
- 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.