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Chocolate Banoffee Pie

Lachlan's Dessert, Series 3 Come Dine with Me Australia


  • 250g dark chocolate digestive biscuits

  • 180g unsalted butter

  • 1 tbsp cocoa powder - plus extra to dust

  • 1/2 cup brown sugar

  • 395g can condensed milk

  • 75g dark chocolate, melted

  • 1 tbsp golden syrup

  • 300ml thickened cream

  • 2 small bananas, sliced


  • 1.

    Crumb biscuits in a food processor.

  • 2.

    Melt 80g butter and add to crumbs with cocoa. Process to combine.

  • 3.

    Press into six 10cm loose-bottomed tart pans.

  • 4.

    Chill for 20 minutes until bases are firm.

  • 5.

    Place sugar and remaining butter in a pan over low heat, stirring, until butter has melted.

  • 6.

    Add condensed milk and stir over low heat for 5 minutes or until mixture is a thick, golden caramel. Remove from heat and then add chocolate and golden syrup, stirring to combine.

  • 7.

    Fill tart shells with caramel mixture, smoothing tops with a palette knife. Chill for at least 1 hour to set. Whip cream until soft peaks form.

  • 8.

    When ready to serve, place tarts on plates, top with sliced banana and whipped cream, then dust with cocoa.


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