About this recipe:This banana and toffee tart is well worth the wait and requires little actual prep time. I like to use hob nobs but digestives or shortbread work well too.
4 tablespoons unsalted butter, melted
1 (300g) packet of chocolate Hob Nobs
1 (405g) tin condensed milk
4 medium bananas
1 (284ml) carton of whipping cream
1 teaspoon sugar
1 teaspoon vanilla extract
Prep:10min › Cook:3hr › Extra time:1hr › Ready in:4hr10min
To make the base: blend or crush the biscuits until they are small crumbs. Stir crumbs and melted butter together in a small bowl. Press crumb mixture into the base of a 23cm (9-inch) round cake tin with a removable base. Chill this while you make the filling.
To make the toffee: Carefully immerse the unopened tin of milk in a deep saucepan of water. Bring water to a boil. Simmer for 2 hours, adding water to pot as needed. The milk will turn into a runny toffee sauce. Remove the tin from the water with tongs and allow to cool completely.
Whip the cream, sugar and vanilla until thick.
Spread toffee from tin over the pie crust base with a spatula or the back of a spoon.