Banoffee pie
Banoffee pie, caramel, chocolate, banana and cream all the good stuff in one luscious dish, and it’s really not that sweet – just delicious.
-
Prep Time
25 Minutes -
Serves
6 People
Ingredients
- 200g Granita or digestive biscuits
- 100g unsalted butter
- 380g caramel topping
- sea salt flakes
- 4 ripe bananas, sliced
- 300ml thickened cream, whipped
- 100g dark chocolate, broken in small pieces
You'll Need
- Multix Resealable Slider Sandwich bag
- Multix Freezer bags
- Multix Bake
Method
- Place the biscuits in a Multix freezer bag and using a rolling pin or an empty wine bottle gently crush them to fine crumbs, transfer to a medium bowl.
- In a microwave melt the butter, stir it into the biscuits until well combined. Spoon it into a loose-bottomed, rectangular tart pan and firmly press it into the base and up the sides. Chill in the fridge until firm.
- To make chocolate topping, place the chocolate in a Multix slider bag seal and microwave on high for about 1 min’ until thoroughly melted. Line a large tray with Multix Bake, snip a tiny corner off the end off the bag and drizzle in looping chocolate pattern all over the whole surface of the lined tray. Place in the fridge until needed.
- Empty the caramel topping into a medium bowl, stir through a good pinch of sea salt flakes (to your taste). Pour the salted caramel into the biscuit case and return to the fridge to chill slightly.
- When ready to serve, ease the tart out of the pan and place on a serving board. Arrange the sliced bananas on the caramel, dollop with whipped cream and top with the decorative loops of dark chocolate.