Mini banoffee pies

• digestive biscuit225g g
• butter↗120g g

  melted

• Nestlé Carnation caramel1 x 397g tin
• double cream↗1 x 300ml pot ml
• ripe bananas↗3

  finely sliced

• banana↗

  chips (optional)

• chocolate↗

  shavings

Step-by-step instructions

1. 1

   Crumble the biscuits into a blender and blitz until you have fine crumbs. Add the melted butter and pulse again to combine.

2. 2

   Spoon the mixture evenly between 8 individual fluted, loose-bottomed tart tins (9cm). Alternatively, make one big Banoffee pie, using a 20cm fluted, loose-bottomed tart tin. Press the mixture in firmly – you can use a teaspoon for this - and refrigerate for at least half an hour.

3. 3

   Spread the caramel over the base of the tarts not quite to the edges. Arrange a layer of bananas on top of the caramel.

4. 4

   Whip the cream until is has just reached soft peaks. Dollop onto the tarts to give a pillowy effect.

5. 5

   Remove the tarts from the tins (see Tip). Poke one banana chip into the centre of each tart and scatter with chocolate shavings.