Mini Banoffee Pies

Go retro with this easy and ever-popular dessert that's been given a smart dinner party makeover

• Cooking Time Prep 15 mins plus chilling time no cook
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  612

• Protein

  5.7g

• Carbs

  54.1g

• Fat

  41.3g

• Saturates

  24.8g

• Fibre

  1g

• Sugar

  39.2g

• Salt

  0.8g

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
• To serve
• banana chips (optional)
• chocolate shavings

Directions

1. Crumble the biscuits into a blender and blitz until you have fine crumbs. Add the melted butter and pulse again to combine.
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.
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.
4. Whip the cream until is has just reached soft peaks. Dollop onto the tarts to give a pillowy effect.
5. Remove the tarts from the tins (see Tip). Poke one banana chip into the centre of each tart and scatter with chocolate shavings.

Categories: Courses, Dinner Party, Fruit, Occasions