Banoffee

Preparation time: 2 hours

INGREDIENTS (for a 22 cm tart pan)

For the base:
270 g digestive biscuits
200 g butter

For the homemade Dulce de Leche:
1 lt STAMOU fresh cow’s milk
250 g sugar
½ tbsp baking soda
1 tbsp water

For serving:
3 medium bananas, sliced
300 g heavy cream (35%) whipped
Chocolate sprinkles

METHOD

For the base, crush the biscuits and melt the butter. Mix the two ingredients and stir well.
Press the mixture firmly into the base and sides of the tart pan.
Place it in the fridge while preparing the caramel.
For the dulce de leche, bring the milk and sugar to a boil, stirring continuously.
Add the baking soda.
Simmer with the lid partially covered for about 2 hours until it thickens and takes on a caramel color.
Pour the caramel over the biscuit base and refrigerate for 2 hours until set.
Before serving, remove it from the fridge and let it come to room temperature.
Unmold and decorate with banana slices and whipped cream.
Sprinkle with chocolate sprinkles and serve.

Watch the video for the recipe here