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Banoffee pies
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Prep Time:
80 minutes
80 minutes
Cook Time:
Total Time:
80 minutes
80 minutes
Indulgent banoffee pie with caramel, bananas, cream, and Anzac biscuit crust.
Ingredients:
- 300g Anzac biscuits, coarsely broken
- 100g butter, melted
- 2 x 380g cans NESTLÉ Top n Fill Caramel
- 300ml double cream
- 2 bananas, thinly sliced
- 1 Anzac biscuit, extra, finely chopped
- Chocolate, grated, to serve
Instructions:
- In a food processor, pulse the Anzac biscuits until finely crushed. Then, add the butter and pulse until fully incorporated.
- Evenly distribute the mixture into 6 x 8cm round fluted tart tins with removable bases. Press the mixture evenly over the base and sides of each tin using the back of a spoon. Chill in the fridge for 30 mins or until set.
- Whisk the caramel in a large bowl until smooth. Unmold the tart cases and transfer them to serving plates. Fill each tart case with the caramel mixture. Chill the tarts in the fridge for 30 minutes before serving.
- In a medium bowl, whip the cream until soft peaks form. Add a dollop of cream onto each pie. Top with banana slices, Anzac crumbs, and grated chocolate before serving.