What happened to the Rishi Sunak I knew at school?
Takes: 2 hours, including chilling
Bakes: No time at all
For the base
200g hobnobs
100g butter, melted
100g pecans
For the caramel
397g tin of caramel
100g butter
75g soft brown sugar
Pinch of salt
For the topping
3 bananas
300ml double cream
1 tablespoon caster sugar
1/2 teaspoon instant coffee
Dark chocolate, for grating
First, make your base. Blitz the hobnobs in a processor, or bash them in a bag with a rolling pin, finely slice the pecans, and mix both together with the melted butter, until the mixture clumps. Spread out the crumbs into an eight inch cake pan with a removable bottom. Use the back of a spoon to compact the crumbs, and create a slightly taller border at the edge of the base. Refrigerate for fifteen minutes
Next, make the caramel: pour the tinned caramel into a pan with the butter and sugar. Heat gently, allowing the mixture to melt, and then bringing it to the boil. Boil, stirring the whole time, for three to four minutes. Pour over the base, and return to the fridge for about an hour.
Slice the bananas and distribute evenly across the caramel layer.
Add the smallest splash of boiling water to the instant coffee, stirring to dissolve. Leave to cool, then add to the double cream along with the tablespoon of caster sugar, and whisk to medium peaks. Spoon onto the tart, and top with grated dark chocolate.
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