Lighter banoffee pie

To save time, buy a caramel-flavoured condensed milk to spread in the base of the tart and skip step 2. Serves 8 Prep 40 mins plus chilling Cook 30 mins

FOR THE BASE

200g shop-bought shortcrust pastry plain flour, for dusting

FOR THE TOFFEE LAYER

25g light muscovado sugar 25g butter 397g can condensed milk 4 tbsp half-fat crème fraîche

FOR THE TOPPING

100ml whipping cream ¼ tsp instant coffee granules 2 tsp golden caster sugar 200g 2% Greek yogurt 85g half-fat crème fraîche 1 large banana 1 tsp lemon juice sifted cocoa powder, for dusting

1 Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured work surface and use to line a round 23cm x 2.5cm deep loose-bottomed tart tin. Lightly prick the pastry base with a fork, then line the pastry with foil and add baking beans. Sit the tin on a baking sheet and blind-bake for 15 mins to set the pastry, then remove the foil and beans. Bake for a further 5- 6 mins until the pastry is cooked and pale golden all over. Cool, then remove the tin and put on a flat serving plate.

2 For the toffee, put the sugar and butter in a heavy-based pan. Stir over a low heat for 2-3 mins until the butter has melted and the sugar is starting to dissolve. (The butter will have blended in and the mixture will be thick and fudgy.) Pour in the condensed milk and turn up the heat until bubbling. Stir constantly as it bubbles away for 6-7 mins, until it thickens and turns a light caramel colour. Stir constantly, or it may burn. Remove from the heat, stir until the bubbles subside, then beat in the crème fraîche. Pour into the pastry case and spread evenly. Chill until set, about 1 hr.

3 For the topping, pour the whipping cream into a mixing bowl and sprinkle over the coffee and sugar. Leave for a few mins for the coffee granules to dissolve while you mix the yogurt and crème fraîche together. Whisk the cream quite stiffly without over-beating it, then fold in the yogurt and crème fraîche.

4 Cut two-thirds of the banana into long, thin diagonal slices. Scatter them over the toffee layer. Thinly slice the rest of the banana diagonally and toss the slices in the lemon juice. Spoon the creamy topping over the toffee in big spoonfuls, spreading lightly and creating a few billowy swirls with the spoon. Stick the lemony banana slices into the creamy topping. Chill for 30 mins-1 hr. Serve sprinkled with a dusting of sifted cocoa powder. Best eaten the same day. PER SERVING 428 kcals, fat 23g, saturates 12g, carbs 45g, sugars 35g, fibre 0.8g, protein 9g, salt 0.5g