Butterscotch banoffee tart, p68
Cherry pie, p68
Cherry pie? You can count us in!
Butterscotch banoffee tart
■ Serves 12 ■ Prep 1 hr plus at least 5½ hrs setting ■ No cook VEGETARIAN
250g ginger nut biscuits
125g bourbon biscuits
150g salted butter, melted, plus a little extra melted to brush the tin
200g caramel or dulce de leche
3-4 ripe bananas
47g sachet instant butterscotch dessert mix
100ml whipping cream
200ml milk
FOR THE CHOCOLATE FILLING
250ml crème fraîche
125g dark chocolate, broken into chunks
125g milk chocolate, broken into chunks
1 tbsp rum
½ tsp vanilla extract
25g butter
Put both types of biscuits into a food processor and pulse to crumbs, or alternatively bash in a food bag with a rolling pin. Brush a 25cm round, loosebottomed, fluted tart tin with a little melted butter, then line the base with a circle of baking parchment. Mix the 150g melted butter
