Banoffee Pie

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 1. Take 200g of digestive biscuits and crush them to powder. Mix it with 85g of semi-melted/softened butter and press the mixture flat with soft hands in a 6-7 inch tart mould. Bake this base for 5 mins at 180 degree celsius and then refrigerate.

After an hour cut two small/one big banana into pieces and put them inside the tart.

2. Prepare the toffee caramel sauce by heating 30gms of butter with 1/4 cup brown sugar and stir on medium flame continuously. Add a tin of condensed milk to it and bring it to a boil(cook it for a minute or two) and keep stirring continuously. As soon as it is done pour the mixture over the bananas and refrigerate.

3. Take 150gms of fresh heavy fat cream and whip it till soft peaks are formed. Do this over an ice bowl. After the cream is thickened, spread it over the cooled toffee layer and top it with chocolate shavings. Refrigerate it for some time before cutting and eating!


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