food processor, blender or Thermomix
Stove-top, microwave or Thermomix
Oven
For the base:
- 250 g plain sweet cookies like Arnott's Granita
- 150 g butter melted
For the caramel:
- 75 g brown sugar
- 395 g sweetened condensed milk
- 100 g butter
For the topping:
- 2 bananas sliced
- 300 ml thickened cream whipped
- 30 g dark chocolate grated, to decorate
Conventional Method
Grease the base and sides of a loose-bottomed 23cm tart tin.
Crush the biscuits in a food processor until fine crumbs remain. Thoroughly mix through the melted butter and then press firmly into the base and sides of the prepared tin. Refrigerate.Note: Use a spoon or a round cup to press the mixture firmly into the tart tin. To make the filling, place the brown sugar, sweetened condensed milk and butter into a small saucepan over low heat.
Stir continuously for 10 minutes or until the caramel has thickened (make sure your heat is very low and you continue stirring until the sauce has obviously thickened).
Pour the caramel into the tart shell. Refrigerate for 1 hour.
Top the caramel with the sliced banana, whipped cream and grated dark chocolate.
Thermomix Method
Grease the base and sides of a loose-bottomed 23cm tart tin.
Place the butter (chopped) into the Thermomix bowl and melt for 3 minutes, 80 degrees, Speed 2. Add the biscuits and crush for 10 seconds, Speed 8.
Pour the mixture into the prepared tin and then press firmly onto the base and sides. Refrigerate.Note: Use a spoon or a round cup to press the mixture firmly into the tart tin. To make the filing, place the brown sugar, sweetened condensed milk and butter into a clean and dry Thermomix bowl. Mix for 8 minutes, 80 degrees, Speed 4.
Pour the caramel into the tart shell and refrigerate for 1 hour.
Top the caramel with the sliced banana, whipped cream and grated dark chocolate.
RECIPE NOTES & TIPS
- You can use any plain sweet cookies for this recipe. I used Arnott's Granita biscuits or Butternut Snaps, which are popular in Australia. In the US, Graham Crackers would be suitable to use.
- Sweetened condensed milk - use full fat (not skim or light) condensed milk, as the 'light' versions will not thicken well enough for a firm caramel filling.
- Heat the caramel filling ingredients gently on a low heat, and stir continuously for long enough to ensure the caramel has thickened sufficiently.
- Choose full-fat thickened or heavy cream too, as these give the best result when whipped.
- Want to save time? - you can use Nestle Caramel Top N Fill instead of making your own caramel filling if you prefer (you will need 2 tins).
- Store the Banoffee Tart in an airtight container in the fridge for up to 2 days.
Calories: 378kcal | Carbohydrates: 33g | Protein: 4g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 194mg | Potassium: 199mg | Fiber: 1g | Sugar: 24g | Vitamin A: 757IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 1mg