(Makes 4 tarts, serves 8)
- 1 1/2 cups digestive biscuits or graham crackers (around 8 to 10)
- 1/2 cup pecans
- 1/2 cup butter, melted
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 can (14 ounces) condensed milk
- 1 teaspoon instant espresso coffee
- Pinch of sea salt
- 4 Tablespoons granulated sugar
- 1/2 cup pecans
- 1 cup whipping cream
- 1 Tablespoon icing sugar
- 4 bananas, sliced into rounds
- 1 Tablespoon cocoa powder
1. To make the biscuit base: Place the biscuits and pecans in a food processor and pulse until a crumb has formed. Add the melted butter and pulse again until the mixture begins to come together. Press the mixture into four 5-inch fluted tart tins, slightly pushing the mixture up the sides so a small lip forms. Place in the fridge to chill while you prepare the rest.
2. To make the coffee caramel: In a medium saucepan over medium heat, add the butter and brown sugar and stir, cooking until dissolved, about 4 minutes. Pour in the condensed milk and bring to a boil. Cook until a thick golden caramel begins to form, stirring constantly until smooth. Remove from the heat and stir through the instant espresso and sea salt. Allow to cool.
3. For the brittle: In a small saucepan over medium heat, add the granulated sugar, swirling the pan as it begins to melt. When it has turned a dark amber colour, remove from the heat and stir through the pecans. Tip onto a greased piece of parchment paper to cool completely before roughly cracking.
4. Meanwhile, whisk the cream and icing sugar together until a medium peak has formed.
5. To assemble the pies, line the bases with banana slices in concentric circles. Pour the caramel over the bananas and spread it evenly. Add the remaining bananas, again in a concentric circle. Top with peaks of the whipped cream and candied pecans. Dust with cocoa powder. Chill until ready to serve.