Butterscotch banoffee tart
- Preparation and cooking time
- Total time
- + setting
- Cuts into 12 slices
- 250g ginger nut biscuits
- 125g bourbon biscuits
- 150g melted salted butter, plus a little extra melted to brush the tin
- 200g Nestlé Carnation caramel or dulce de leche
- 3-4 ripe bananas
- 47g sachet butterscotch Angel Delight
- 100ml whipping cream
- 200ml milk
- 250ml crème fraîche
- 125g dark chocolate, broken into chunks
- 125g milk chocolate, broken into chunks
- 1 tbsp rum
- ½ tsp vanilla extract
- 25g salted butter
- STEP 1
Put both types of biscuits into a food processor and pulse to crumbs, or alternatively bash in a food bag with a rolling pin. Brush a round 25cm, loose-bottomed tart tin with a little melted butter, then line the base with baking paper. Mix the 150g melted butter through the crumbs. Carefully press the mixture into the base and up the sides of the tin, then chill for 30 minutes while you prep the filling.
- STEP 2
Put the crème fraîche, dark and milk chocolates, rum, vanilla and 25g butter with a pinch of salt into a heatproof bowl over a pan of barely simmering water. Gently melt, stirring very occasionally, until smooth and silky.
- STEP 3
Spread the caramel over the tart base, thickly slice the bananas and put in a single layer on top of the caramel. Pour the chocolate mixture over the bananas and allow to settle to a smooth top, then put in the fridge to set for 5 hours until firm – or leave overnight.
- STEP 4
To serve, lift the tart from the tin and baking paper onto a serving plate. Beat together the butterscotch Angel Delight with the whipping cream and milk until thick – let it stand for 2 minutes, then quickly pile onto the tart. Leave for 10 minutes to set, then serve.