| | Chocolate banoffee pies
Chocolate banoffee pies
Chocolate banoffee pies 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  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 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.
Time for preparing:
5 min.


  • 250g dark chocolate digestive biscuits
  • 180g unsalted butter
  • 1 tablespoon Dutch 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
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