Banoffee Tart: Jamie Oliver-Inspired Recipe

This indulgent banoffee tart layers a crisp biscuit base with thick caramel, fresh bananas and softly whipped cream. It is inspired by the relaxed style associated with Jamie Oliver, but is presented as an independent recipe rather than an official Jamie Oliver recipe.

Ingredients

For the biscuit base

• 250 g digestive biscuits
• 100 g unsalted butter, melted

For the filling

• 397 g thick caramel or dulce de leche
• 3 ripe but firm bananas
• 300 ml double cream
• 1 teaspoon vanilla extract
• Dark chocolate, cocoa powder or coffee granules, for finishing

Method

1. Crush the biscuits into fine crumbs, then mix thoroughly with the melted butter.
2. Press the mixture firmly across the base and sides of a 20–23 cm loose-bottomed tart tin. Chill for at least 30 minutes, or until set.
3. Spread the caramel evenly over the chilled biscuit base.
4. Slice the bananas and arrange them over the caramel.
5. Whip the cream with the vanilla until it forms soft peaks. Spoon it over the bananas, keeping the surface loose and billowy.
6. Finish with grated dark chocolate, a light dusting of cocoa or a small pinch of finely crushed coffee granules.
7. Chill briefly before removing the tart from its tin and serving.

Useful Tips

• Use bananas that are ripe enough to be sweet but still firm enough to hold their shape.
• Pack the biscuit crumbs down firmly with the base of a glass so the tart slices cleanly.
• A small pinch of sea salt stirred into the caramel helps balance the sweetness.
• Add the bananas shortly before serving to keep them fresh and prevent browning.
• For neat portions, chill the completed tart for 20–30 minutes and use a warm, clean knife to slice it.

Storage

Keep the tart covered in the refrigerator and eat it within one day for the best texture and freshest bananas. The assembled tart is not ideal for freezing, although the unfilled biscuit base can be frozen separately.