Banana Toffee Tart
Preparation time is 15minutes
Total time is 15minutes
Serve is for 10 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
10
- 1packets Arnotts granita (or digestive biscuits)
- 2tablespoons white sugar
- 125grams unsalted butter (melted more if needed)
- 1 cup dulce de leche (more if you want)
- 3 firm ripe bananas (not overripe)
- 300milliliter thick cream (more if you want)
- 1tablespoons white sugar (extra for cream)
- 1teaspoons vanilla extract (for cream)
- 1 cup grated chocolate, shredded coconut, or nuts for topping
Description
A delicious biscuit base filled with Dulce De Leche, topped with sliced bananas and smothered in whipped cream and grated chocolate!
Instruction tip
My pie pan is 9½" round so I had to use a bit more of everything.
Method
Step 1 of 5
In a medium bowl, stir together crumbs, sugar and melted butter until combined and moistened. Use your fingertips to press and mould the mixture into the bottom and up the sides of a 9 inch pie pan to form an even layer.
Cover with plastic wrap and chill in fridge for at least an hour until firm, or bake the crust for 5 minutes in an oven at 175° to make it crispier, and cool before filling.
Step 2 of 5
Spread the Dulce de Leche on top of the crust and smooth.
Step 3 of 5
Slice the bananas and lay them over the dulce de leche in an even layer.
Step 4 of 5
Whisk together the cream, sugar and vanilla extract until soft peaks form. Try not to overbeat. Spread whipped cream over bananas.
Step 5 of 5
Sprinkle with grated chocolate, coconut or nuts. Refrigerate for at least 3 hours before serving. The pie will keep for up to 3 days in the fridge.
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Disclaimer
Woolworths customer recipe: This is a bunch member recipe. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.