Banoffee tart

To make the base: blend or crush the biscuits until they are small crumbs. Stir crumbs and melted butter together in a small bowl. Press crumb mixture into the base of a 23cm (9-inch) round cake tin with a removable base. Chill this while you make the filling.

To make the toffee: Carefully immerse the unopened tin of milk in a deep saucepan of water. Bring water to a boil. Simmer for 2 hours, adding water to pot as needed. The milk will turn into a runny toffee sauce. Remove the tin from the water with tongs and allow to cool completely.

Whip the cream, sugar and vanilla until thick.

Spread toffee from tin over the pie crust base with a spatula or the back of a spoon.

Slice bananas and layer on top of toffee.

Spread cream over bananas.