Banoffee Pie

Makes 6 small tarts

WHAT YOU NEED

• 1 x 250g packet plain sweet biscuits (I used Arnott’s Marie)
• 125g butter, melted
• 2 bananas, thinly sliced
• 300mL thickened cream
• 2 tablespoons caster sugar
• Dark chocolate curls, to serve

Caramel Filling

• 1 x 395g can sweetened condensed milk
• 1/3 cup brown sugar
• 50g butter


HOW TO MAKE

1. Crush the biscuits to fine crumbs with a food processor or in a plastic bag with a rolling pin. Transfer crumbs to a bowl and stir through the melted butter until well combined.
2. Divide the crumb mixture between six round 8cm removable bottom fluted tart tins. Use the back of a metal spoon to firmly press the crumbs into each tin. Place in the fridge until ready to use.
3. To make the caramel, place condensed milk, brown sugar and butter in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon for 10-12 minutes, or until caramel is thick but not boiling.
4. Pour the hot caramel evenly among the biscuit bases. Place in the fridge for at least 1 hour, preferably 2-3 to chill.
5. Whip the cream with the caster sugar until soft peaks form.
6. Peel and thinly slice bananas and layer over the caramel. Dollop the cream on top and sprinkle with chocolate curls. Serve immediately.