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Mini banoffee Baileys pies

Name: Mini banoffee Baileys pies
Prep time: 20 min
Total time: 20 min
Yield: Makes 6
Cuisine: British recipes
Ingredients: 300g Hobnobs or other crunchy biscuits; 100g butter, melted; 200g dark chocolate chopped; 3 bananas, peeled and sliced; 2 tsp lemon juice; 300ml double cream; 1 tsp vanilla paste; 4 tbsp (1 unit) https://www.bbcgoodfood.com/baileys/Baileys Original Irish Cream; 400ml jar dulce de leche caramel sauce

Published: 25 Mar 15
Updated: 18 Mar 24

These mini pies with a hint of Baileys are just the right size for one-person making them the ideal dessert after a dinner party.

For an easy dessert for two, try our mini Oreo banoffee pies.

Easy

Test kitchen approved

Makes 6
Hands-on time 20 minutes, plus chilling

These mini pies with a hint of Baileys are just the right size for one-person making them the ideal dessert after a dinner party.

For an easy dessert for two, try our mini Oreo banoffee pies.

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Ingredients

300g Hobnobs or other crunchy biscuits
100g butter, melted
200g dark chocolate chopped
3 bananas, peeled and sliced
2 tsp lemon juice
300ml double cream
1 tsp vanilla paste
4 tbsp (1 unit) Baileys Original Irish Cream
400ml jar dulce de leche caramel sauce

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Method

Grind the biscuits in a food processor until a gravel-like consistency. Pour in the melted butter and mix again. Divide the mixture between 6 small metal tart tins with removable bases. Press hard into each one. Put in the fridge for 10 minutes.
Melt the chocolate in the microwave for 30 seconds at a time until melted. Alternatively melt it in a glass bowl suspended above a pot of gently simmering water. When melted, brush the inside of each case with the chocolate and put in the fridge for 10 minutes again.
Toss the banana slices with the lemon juice. In a bowl, whisk the cream, vanilla paste and Baileys Original Irish Cream until soft peaks form.

Remove the tarts from the fridge. Spoon 2 tablespoons of the caramel sauce into each one, top with slices of bananas and dollop 2-3 tablespoons of the cream over each. Put the remaining chocolate in a plastic food bag, snip the tip off with scissors so there is a small hole, then use to drizzle the chocolate over the top of each tart.