250g digestive biscuits
100g butter, melted
397g carnation caramel
3 small bananas
284ml whipped cream
cocoa powder for dusting
Blitz biscuits until they are fine crumbs and combine with melted butter. Press the mixture into the sides of 6 10cm loose-based individual tart tins. Chill for 20mins.
Divide the caramel between the bases and chill 20mins. Remove the pies from the tins. Slice bananas, reserve 6 for the top and fold the rest into the cream. Spoon the mixture over the caramel, decorate with a banana slice and dust with cocoa.
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