Matt Tebbut showcased a delicious banoffee tart with chocolate pastry and caramel filling on Saturday Kitchen.

the ingredients for the chocolate pastry: 200g flour, 150g unsalted butter, 2 tbsp cocoa powder, 1 free-range egg yolk and 2 tbsp icing sugar.

For the caramel filling: 1 x 400ml tin dulce de leche, 30g dark brown sugar, 100g butter and 50–100ml whiskey.

For the topping: 3 bananas, peeled and sliced, 50g dark chocolate, grated, 400ml double cream, 50g icing sugar, or to taste and 25ml whiskey.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.