Step 1

Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Divide the biscuit mixture among six-round 8cm (base measurement) fluted tart tins with removable bases. Use the back of a metal spoon to firmly press the biscuit mixture over the base and side of each tin. Place in the fridge until required.

Step 2

To make the caramel filling, place condensed milk, sugar, and butter in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 10-12 minutes or until caramel thickens (do not boil).

Step 3

Step 4

Peel and thinly slice bananas, and arrange over the caramel filling. Top pies with a dollop of cream, grated chocolates, and chocolate Sauce.