Rum banoffee pie with caramelised bananas recipe
 A simple dessert recipe that is sure to impress, and with an extra boozy rum kick. For this recipe, you will need a chefs’ blow torch. 100g/3½oz smooth speculoos spread, such as Biscoff300g/10½oz speculoos biscuits 100g/3½oz smooth speculoos spread, such as Biscoff 300g/10½oz speculoos biscuits 60g/2¼oz unsalted butter 4 overripe bananas, peeled and sliced 1 vanilla pod, seeds removed 60g/2¼oz caster sugar 50ml/2fl oz dark rum 60g/2¼oz unsalted butter 4 overripe bananas, peeled and sliced 1 vanilla pod, seeds removed 60g/2¼oz caster sugar 50ml/2fl oz dark rum 2 bananas, peeled and sliced20g/1oz caster sugar 2 bananas, peeled and sliced 20g/1oz caster sugar 300g/10½oz double cream 20g/1oz icing sugar 300g/10½oz crème fraîche 300g/10½oz double cream 20g/1oz icing sugar 300g/10½oz crème fraîche chocolate curls or shavingscocoa powder chocolate curls or shavings cocoa powder Method To make the base, blitz the spread with the biscuits in a food processor. Press the mixture into the pie dish. Set aside. To make the banana purée, heat the butter in a saucepan until it starts to turn brown. Add the bananas and vanilla and fry for a bit. Add the sugar and cook until the bananas caramelise, around 5 minutes. Add the rum and flambé. Remove from the heat, leave to cool and then blitz to a purée. Chill in the fridge for at least one hour. To make the caramelised bananas, sprinkle the bananas with the sugar. Use a chefs’ blow torch to glaze the banana slices. Set aside. To make the cream, semi-whip the double cream and icing sugar. Mix in the crème fraîche and set aside. To serve, assemble the tart by spooning the banana purée over the biscuit base. Layer in the caramelised bananas then top with the cream. Scatter over some chocolate curls, sprinkle over some cocoa powder and serve. To make the base, blitz the spread with the biscuits in a food processor. Press the mixture into the pie dish. Set aside. To make the base, blitz the spread with the biscuits in a food processor. Press the mixture into the pie dish. Set aside. To make the banana purée, heat the butter in a saucepan until it starts to turn brown. Add the bananas and vanilla and fry for a bit. Add the sugar and cook until the bananas caramelise, around 5 minutes. Add the rum and flambé. Remove from the heat, leave to cool and then blitz to a purée. Chill in the fridge for at least one hour. To make the banana purée, heat the butter in a saucepan until it starts to turn brown. Add the bananas and vanilla and fry for a bit. Add the sugar and cook until the bananas caramelise, around 5 minutes. Add the rum and flambé. Remove from the heat, leave to cool and then blitz to a purée. Chill in the fridge for at least one hour. To make the caramelised bananas, sprinkle the bananas with the sugar. Use a chefs’ blow torch to glaze the banana slices. Set aside. To make the caramelised bananas, sprinkle the bananas with the sugar. Use a chefs’ blow torch to glaze the banana slices. Set aside. To make the cream, semi-whip the double cream and icing sugar. Mix in the crème fraîche and set aside. To make the cream, semi-whip the double cream and icing sugar. Mix in the crème fraîche and set aside. To serve, assemble the tart by spooning the banana purée over the biscuit base. Layer in the caramelised bananas then top with the cream. Scatter over some chocolate curls, sprinkle over some cocoa powder and serve. To serve, assemble the tart by spooning the banana purée over the biscuit base. Layer in the caramelised bananas then top with the cream. Scatter over some chocolate curls, sprinkle over some cocoa powder and serve.