Saturday, 17 May 2014


I wasn’t going to post this because I planned to make them following a recipe on the bbc good food website but by the end I changed quite a bit and put my ginger stamp on them, literally. The reason I was making banoffee pies in the first place was so that they could be eaten after a night out, alongside bread (the best post drinking food). They went down a storm, my mate even calling them ‘the best thing to grace [her] tastebuds’ and you should trust her, even if she was slightly intoxicated. They have a ginger biscuit base and caramel cream, just to make things a bit more special than the regular banoffee.

200g ginger biscuits
110g butter, melted
1  397g tin dulce de leche or Carnation caramel
200 ml double cream
2 ripe bananas
A shaving of dark chocolate (optional)

Makes 6

I used medium-holed Yorkshire puddings tins for these, lining the bottoms with parchment and an extra strip which hangs over the edges to help release them. But if you own mini loose bottomed tart tins, you’re very lucky and should use them.

Blitz the ginger biscuits in a food processor then pour in the melted butter and blitz again. Spoon the mixture into the tins and press down with the back of a spoon to form mini shells, so make sure you go up the sides. Press quite firmly because you want the base to be sturdy. Once you’ve done all six put them in the fridge for at least over an hour to set (I did overnight).

Once the bases have set release them from the tin(s). If they’re stuck a little bit, just gently tease the sides with a knife, but if you used my trick of putting a strip of baking paper under, you should be able to pull this and release them easily enough.

Into each base spoon about 2 tbsps of the caramel, spreading out a little. Then chop the bananas, I did them on a slight diagonal and reasonably thin, and arrange them on top of the caramel. You can usually get about 3 or 4 in each tart, depending on the size of the cut.

Whip up the cream until it just becomes stiff and then take a few heaped tablespoons of the caramel and mix in. Spoon onto each tart, swirling around a little to make a fluffy effect. To finish take a tiny amount of the caramel and drop onto of the cream. With a tooth pick ripple it around, just to make a nice little pattern on the top. Grate a tiny bit of chocolate on to the side too and then place (and keep) in the fridge until ready for eating, which in my case was 4.30am. 

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