Mini banoffee pies

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N/A

Source

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

Method

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.