Serves: 6-8
Preparation time: 25 minutes plus resting time
Cooking time: 15-20 minutes
You will need
200g digestive biscuits
50g Brasil nuts, roughly chopped
60g unsalted butter, melted
1 egg
400g Doce de Leite (available ready-made)
300ml double cream
1 tsp vanilla extract
3 firm ripe bananas
½ lime
50g good-quality dark chocolate
Method
1 Preheat the oven to 180°C/Gas mark 4. Break the biscuits into small pieces and place in a food processor. Add the nuts and process until it resembles fine breadcrumbs. Add the melted butter and egg and blend until the mixture just starts to come together.
2 Scrape the mixture into a 24cm-diameter tart tin with a removable base. Press it evenly over the base and sides with the back of a spoon or a spatula. Put the tin on a baking sheet and bake for 15–20 minutes, until lightly golden. Remove and leave to cool completely, then chill for at least 1 hour until firm.
3 Spread two thirds of the Doce de Leite evenly over the pie crust base. Whip the double cream and vanilla extract to soft peaks. Peel and slice the bananas into rounds, then squeeze over a little lime juice to prevent them from browning.
4 Neatly arrange the banana slices over the caramel. Spread the whipped cream over the banana layer. Grate the chocolate into a small bowl and sprinkle it over the cream to decorate, then drizzle with the remaining Doce de Leite. Carefully unmould the pie from the tin and transfer to a cake plate to serve.
Source : here,
