Talking of English food, here is my take on the traditional dessert made with bananas, cream and toffee.
In my opinion the standard recipe (Dulce de Leche + bananas + biscuits) is too sweet so I normally make mine adding some Cognac and lemon juice to the Dulce de Leche. I think the flavors marry beautifully together and the Cognac becomes quite imperceptible but just enough to cut the sweetness.
I also add cocoa powder and macadamia nuts in the shell - the nuts give it the extra crunch and the cocoa blends in perfection with toffee and banana! Other nuts that work really well in the biscuit base are hazelnuts or almonds.
This is also a quick version using crumbled biscuits instead of pastry for the base and also using Dulce de Leche, a ready made toffee instead of having to cook condensed milk.
It's such a simple dessert that no one should have a reason not to try it. And if you're feeling brave, then just make everything from scratch with proper tart shell and cooked condensed milk.
Note: if you are allergic to nuts omit them and use a 100% biscuit base. —Maria Teresa Jorge
1 1/2 tablespoons
Banana & Toffee Filling
lemon - juice
(1 tin) Dulce de Leche (regular - not flavored)