For the shells
- 250g Digestive biscuits, crushed
- 100g butter, melted
For the filling
- 1 tin caramel
- 2-3 bananas, sliced
- 250ml fresh cream, whipped just until firm
- 1 small pkt Maltesers, crushed
For the shells, combine crushed biscuits and melted butter, stir until well mixed. Spoon mixture into 6x 10cm mini tart tins. Use the base of a drinking glass or a spoon to firmly press mixture into the bottom and up the sides of each tart tin. Refrigerate for about 20 minutes.
Divide the caramel evenly amongst the chilled tart shells, then top each one with 5-6 slices of banana. Spoon a generous dollop of whipped cream on top of the banana, then finish off by sprinkling each tart with crushed Maltesers.
Carefully remove each banoffee tart from the tart tins and serve immediately.
You can make the tart shells ahead of time and keep them in the fridge for about a week, or in the freezer for up to 3 months. If not serving immediately, fill each tart and keep in the fridge for up to 1 day, but only sprinkle crushed Maltesers on each just before serving so that they stay crunchy.