Name: Banoffee pie recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Ingredients: For the base :; Digestive biscuits - 15; Melted butter - 4 tbsp; Caramel sauce :; Sugar - 1 cup; Cream - 1/2 cup; Water - 1/4 th cup; Butter - 6 tbsp; Other Ingredients :; Bananas - 2; Cream - 1 cup (I have used double cream which has a higher fat content)

Ingredients Serving: 4

For the base :
Digestive biscuits - 15
Melted butter - 4 tbsp
Caramel sauce :
Sugar - 1 cup
Cream - 1/2 cup
Water - 1/4 th cup
Butter - 6 tbsp
Other Ingredients :
Bananas - 2
Cream - 1 cup (I have used double cream which has a higher fat content)

Instructions

For the base, bash some digestive biscuits to form a coarse powder. Mix the melted butter.
Mix it well and pour the mixture into greased tarts shells. (I could make 5 tartlets, using this). With the help of a spoon or just your fingers, press it into the case. Let these set for at least 20 minutes in the fridge.
To make the caramel sauce, heat the sugar and water in a saucepan. Do not stir, let the sugar melt and turn little brown in colour (be careful not to burn it).
It takes about 3-4 minutes roughly to turn Brown, then add the butter.
Let the butter melt and then pour in the cream. Stir it and let it bubble. Once it is thick enough, remove from heat and let it cool completely.
Now whip the cream, until you get soft peaks and pour it into piping bag fitted with a nozzle. I have not added any extra sugar in the cream as the sauce is quite sweet. Cut the banana into round pieces.
To assemble, remove the outer shells from the tart cases, fill in the caramel sauce.
Put a layer of slices bananas on it and then pipe the whipped cream on top. Serve it with some chocolate shavings on top.

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