Chocolate Baking Dessert

Chocolate caramel banoffee pies

Name: Chocolate caramel banoffee pies
Prep time: 110 min
Cook time: 5 min
Total time: 115 min
Yield: 6
Ingredients: 250g dark chocolate Digestive biscuits; 180g unsalted butter; 1 tablespoon cocoa powder, plus extra to dust; 1/2 firmly packed cup (100g) brown sugar; 395g can condensed milk; 75g dark chocolate, melted; 1 tablespoon golden syrup; 300ml thickened cream; 2 small bananas, sliced

1 rating

1h 50m

05m

Jump to recipe

Try these decadent pies to find out why everyone is going crazy for chocolate banoffee.

250g dark chocolate Digestive biscuits
180g unsalted butter
1 tablespoon cocoa powder, plus extra to dust
1/2 firmly packed cup (100g) brown sugar
395g can condensed milk
75g dark chocolate, melted
1 tablespoon golden syrup
300ml thickened cream
2 small bananas, sliced

Method

1.

Finely crumb biscuits in a food processor. Melt 80g butter and add to crumbs with cocoa. Process to combine. Press into six 10cm loose-bottomed tart pans. Chill for 20 minutes until bases are firm.
2.

Place sugar and remaining butter in a pan over low heat, stirring, until butter has melted. Add condensed milk and stir over low heat for 5 minutes or until mixture is a thick, golden caramel. Remove from heat, then add chocolate and golden syrup, stirring to combine. Fill tart shells with chocolate caramel mixture, smoothing tops with a palette knife. Chill for at least 1 hour to set.
3.

Whip cream until soft peaks form. When ready to serve, place tarts on plates, top with sliced banana and whipped cream, then dust with cocoa.