SALTED BANOFFEE TRANCHE

INGREDIENTS

• 150g chocolate digestive biscuits
  
  
• 200g unsalted butter
  
  
• ½cup (125g) brown sugar
  
  
• 395g can sweetened condensed milk
  
  
• Sea salt flakes
  
  
• 4 ripe bananas, sliced
  
  
• 300ml double thick cream, whipped
  
  
• Dark and white chocolate curls
  
  

METHOD

• 1
  Whiz the biscuits in a food processor until fine, then transfer to a bowl. Melt 75g butter, then stir it into the biscuits until combined. Spoon it into a loose-bottomed, rectangular tart pan and firmly press it into the base and up the sides. Chill in the fridge until firm.
  
  
• 2
  To make the salted caramel, melt the sugar and remaining 125g butter in a non-stick saucepan over medium heat, stirring constantly, until the sugar has dissolved. Stir in the condensed milk and bring to the boil – allow to bubble for a few minutes until it darkens slightly and thickens. Stir through a good pinch of sea salt flakes, then set aside to cool slightly. Pour into the biscuit case and return to the fridge for at least 1 hour until completely cool.
  
  
• 3
  When ready to serve, ease the tart out of the pan and place on a serving board. Arrange the sliced bananas on top, dollop with whipped cream and finish with curls of chocolate.