Developed in the 1970s, this dessert has become an absolute classic. This recipe is simple to make and the toffee omits the traditional, dangerous practice of boiling a can of condensed milk for most of the day. So, you can breathe a sigh of relief that the only risk of explosion will be your tastebuds!
250g/8 oz. digestive biscuits/graham crackers
140g/1 stick plus
1 tablespoon butter
397-g/14-oz. can condensed milk
75g/1/3 cup dark muscovado sugar
2 teaspoons pure vanilla extract
300ml/1¼ double/heavy cream
25g/1 oz. dark/bittersweet chocolate, grated
A food processor
6 individual loose bottomed tart cases
Preheat the oven to 180°C (350°F) Gas 4.
Melt 65g/5 tablespoons of the butter. Blitz the biscuits in a food processor until completely crushed, add the melted butter and pulse until fully combined. Press the buttery biscuit rubble firmly into the base and sides of the tart pan. Bake for 10 minutes to set and leave to cool completely on a wire rack.
While the biscuit base is cooling, put the condensed milk, sugar, vanilla and the remaining butter in a saucepan. Stir over a gentle heat until the butter has melted and the sugar has dissolved. Increase the heat and bring to the boil, stirring all the time, for a few minutes, until thick and golden. Pour the toffee sauce over the biscuit base and leave to cool. Once completely cold, transfer to the fridge for at least 1 hour to set.
Carefully remove the tart case and transfer the pie to a serving plate. Slice the bananas and arrange them over the toffee in an even layer. Whip the cream to soft peaks and spread over the layer of bananas. Swirl the cream with a fork to create a more attractive finish, before scattering over the chocolate.