Banoffee pie recipe
 Buttery biscuit base, vanilla cream, dulce de leche, caramelised banana purée and chocolate shards on top… is this the best banoffee pie you’ve ever seen? 160g/5½oz melted butter300g/10½oz digestive biscuits23cm/9in blind-baked tart shell600g/1lb 5oz dulce de leche 160g/5½oz melted butter 300g/10½oz digestive biscuits 23cm/9in blind-baked tart shell 600g/1lb 5oz dulce de leche 300ml/½pt double cream50g/1¾oz icing sugar300g/10½oz crème fraîche1 vanilla pod, seeds removed 300ml/½pt double cream 50g/1¾oz icing sugar 300g/10½oz crème fraîche 1 vanilla pod, seeds removed 60g/2¼oz butter4 overripe bananas, sliced1 vanilla pod, seeds removed 60g/2¼oz caster sugar 60g/2¼oz butter 4 overripe bananas, sliced 1 vanilla pod, seeds removed 60g/2¼oz caster sugar 2 bananas, sliced, to serve100g/3½oz chocolate shavingsdusting cocoa powder 2 bananas, sliced, to serve 100g/3½oz chocolate shavings dusting cocoa powder Method Put the butter and biscuits into food processor. Blend to bind, then press the buttery crumbs into the tart shell. For the vanilla cream, pour the double cream into a large bowl and add the icing sugar. Semi whip using a hand-held whisk. Mix in the crème fraiche, vanilla seeds and set aside.For the banana purée, put the butter into a saucepan over a medium heat and when it starts to brown, add the sliced bananas and vanilla seeds. Sauté for a few minutes then add the sugar and caramelise.Remove from the heat and, when cool, transfer to a blender and blend to a purée. Chill in the fridge until cold.To assemble the tart, spoon the purée on top of the biscuit base, smooth out into an even layer, then spoon the dulce de leche on top. Top with the sliced bananas and then the cream. Scatter over the chocolate shards and some cocoa powder. Serve. Put the butter and biscuits into food processor. Blend to bind, then press the buttery crumbs into the tart shell. Put the butter and biscuits into food processor. Blend to bind, then press the buttery crumbs into the tart shell. For the vanilla cream, pour the double cream into a large bowl and add the icing sugar. Semi whip using a hand-held whisk. Mix in the crème fraiche, vanilla seeds and set aside. For the vanilla cream, pour the double cream into a large bowl and add the icing sugar. Semi whip using a hand-held whisk. Mix in the crème fraiche, vanilla seeds and set aside. For the banana purée, put the butter into a saucepan over a medium heat and when it starts to brown, add the sliced bananas and vanilla seeds. Sauté for a few minutes then add the sugar and caramelise. For the banana purée, put the butter into a saucepan over a medium heat and when it starts to brown, add the sliced bananas and vanilla seeds. Sauté for a few minutes then add the sugar and caramelise. Remove from the heat and, when cool, transfer to a blender and blend to a purée. Chill in the fridge until cold. Remove from the heat and, when cool, transfer to a blender and blend to a purée. Chill in the fridge until cold. To assemble the tart, spoon the purée on top of the biscuit base, smooth out into an even layer, then spoon the dulce de leche on top. Top with the sliced bananas and then the cream. Scatter over the chocolate shards and some cocoa powder. Serve. To assemble the tart, spoon the purée on top of the biscuit base, smooth out into an even layer, then spoon the dulce de leche on top. Top with the sliced bananas and then the cream. Scatter over the chocolate shards and some cocoa powder. Serve.