Butterscotch banoffee pie

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6 servings Prep: 15 mins, Cooking: 1 hr
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Turn the tart out onto a serving platter and top with the bananas.

By Food24 May 12 2019
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Ingredients (7)

CRUST
400 g chocolate digestive biscuits
60 g butter — melted
FILLING
1 box butterscotch-flavoured instant pudding
250 ml milk — cold
200 ml cream — fresh, whipped
2-3 bananas — cut into 2cm-thick slices and gently tossed with the juice of 1 lemon
1 caramel
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Method:

1. Crust Combine half
the biscuits with the melted butter in a food processor and blitz until fine.
Press the mixture onto the base of a rectangular tart tin and refrigerate until
needed.

2. Filling Whisk the
instant pudding with the milk until slightly thickened and fold in the whipped
cream. Put in a piping bag and pipe over the biscuit base. Arrange the bananas
in a single layer over the pudding. Carefully spread the canned caramel evenly
over the bananas and chill in the fridge for 1 hour.

3. To finish Halve
the  bananas lengthways. Heat the butter
in a pan and fry the bananas until golden brown. Allow to cool.

4. Turn the tart out
onto  a serving platter and  top with the 
bananas. Halve the remaining biscuits, stick to the sides of the tart
and serve.



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