This decadent dessert recipe has kindly been shared by the chefs at The Oaks Hotel.
For the base:
Melt the butter in a small pan over low heat.
Break the biscuits into small pieces and put in a food processor. Blend into fine crumbs then add the melted butter and, with the motor running, blend until thoroughly mixed.
Tip the crumbs into the centre of a deep, 23cm fluted loose-based tart tin and press firmly into the base and sides making sure the base is evenly distributed, especially where the base meets the sides, place in the fridge for several hours until set.
For the filling:
Melt the butter in a medium non-stick saucepan over low heat and stir in the sugar. Cook until the sugar dissolves, stirring constantly until the butter and sugar look smooth and no oil floats to the surface. Add the condensed milk and bring to a gentle simmer, stirring constantly. Cook for about 5 minutes, stirring until the mixture turns a deep, creamy caramel brown.
Pour the toffee gently onto the biscuit base and quickly smooth the surface. Leave to chill for about 2hrs before topping.
Just before serving, lightly whip the cream in a bowl to soft peaks. Diagonally slice of the bananas and scatter them over the toffee.
Decorate the top with the whipped cream and sprinkle the pie with grated chocolate Serve in fairly thin slices as it is very rich.
For more information please visit www.oakshotel.com.au
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