A nutty, chocolatey base, some thick oozy caramel, all topped with a home-made banana ice-cream.

I don’t think much more needs to be said really….

I dedicate this recipe to my beautiful Banoffee Pie loving friend. You know the conversation is pretty good when you forget you made these especially for her and then found them in the freezer the next day.

I will make it up to you soon I promise….

Serves 2

Ingredients

Base
1/2 cup toasted pecans
3 fresh dates, pitted
50gm 70% dark chocolate, plus a little extra to grate on top

Filling
2-3 tablespoons of Dulce de Leche (or store-bought caramel)

Banana Ice-cream
2 frozen bananas (skin off)
juice of 1/2 lemon
2 tablespoons creme fraiche (this is optional, but does make it a little more creamy and slightly tart tasting)
1 tablespoon maple syrup

*This recipe is best when you use ready-for-eating bananas, not over-ripe ones. Just peel 2 bananas and place them in a zip lock bag and pop them in the freezer.

Method

Place the Base ingredients in a food processor and blitz till a paste forms.

Press paste into 2 loose-bottomed tart tins. Place in the freezer till needed.

To make the Banana Ice-cream, rinse out the food processor and place all ingredients for the ice-cream in and blitz until smooth and creamy.

Spoon into a container and place into the freezer until needed.

To assemble the tart, place a few tablepsoons of Dulce de Leche into each tart case, use as much or as little as you like.

Top with Banana Ice-cream and grate some dark chocolate over the top.

Serve immediately.