Mini Banoffee Pies
These individual banoffee pies offer a smart presentation for a retro favourite. A buttery digestive biscuit base is filled with rich caramel and fresh banana slices, then topped with softly whipped cream. The recipe yields eight small tarts, perfect for a dessert course. Optional garnishes of banana chips and chocolate shavings add the final decorative touch. Preparation is quick, taking only 15 minutes of active time.
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
- Place the biscuits in a blender and process them into fine crumbs. Incorporate the melted butter and pulse the mixture to combine thoroughly.
- Divide the crumb mixture evenly among eight 9cm fluted tart tins with loose bottoms. For a single dessert, you can use one 20cm tin of the same type. Firmly press the mixture into the tins, using a teaspoon if helpful, and chill for at least half an hour.
- Spoon the caramel over each tart base, spreading it almost to the edges. Place a layer of finely sliced bananas on top of the caramel layer.
- Whisk the double cream until it just forms soft peaks. Spoon generous dollops of the cream onto each tart to create a soft, pillowy topping.
- Carefully release the tarts from their tins. Finish each one by inserting a single banana chip into the centre of the cream and sprinkling chocolate shavings over the top.
Nutrition (per serving)
Calories612 kcal
Fat41 g
Saturates25 g
Carbs54 g
Sugars39 g
Fibre1 g
Protein6 g
Sodium320 mg
Recipe details
Skill levelEasy
CategoryDessert
Cuisineamerican
