Shoot director FREDDIE STEWART | Recipe photograph MIKE ENGLISH | Food stylist KATY GILHOOLY | Stylist SARAH BIRKS
225g digestive biscuits
150g unsalted butter, melted
397g can caramel or 400g dulce de leche
3 small bananas, peeled and sliced
300ml double cream
1 tbsp icing sugar
1 square dark chocolate (optional)
1 Crush the biscuits, either by hand using a wooden spoon or in a food processor, until you have fine crumbs, then tip into a bowl. Mix in the melted butter to fully combine and create a wet, sandy texture. Tip into a 23cm loose-bottomed fluted tart tin, then press into the base and up the side in an even layer. Use the the back of a spoon to smooth the surface and put in the fridge to chill for 1 hr.
2 Beat the caramel to loosen and spoon it over the biscuit base. Spread it out evenly using the back of a spoon or palette knife. Gently push the sliced bananas into the top of the caramel until you have an even layer. Will keep chilled for up to a day.
3 Whip the cream with the icing sugar until billowy and thick. Take the pie out of the fridge and spoon the whipped cream on top of the bananas. Grate over a square of dark chocolate, if you like, then serve.