Banana Berry Pie With Nut Brittle Topping - cooking recipe

Ingredients

40 g butter, melted
150 g chocolate biscuits, crushed
50 g chopped hazelnuts
3 tbsp + 60g caster sugar
1/4 tsp ground cinnamon
200 ml soured cream
150 ml whipping cream
1 tsp vanilla extract
200 g bananas, peeled and diced
150 g frozen mixed berries
4 tbsp chocolate sauce

Preparation

To make the pastry shell, mix the butter and cookies together and press firmly into the bottom of a 7 inch diameter loose-bottomed pan. Chill.
Meanwhile, to make the nut brittle, toast the hazelnuts in a frying pan for 4 mins. Remove from the pan and set aside. Add the 3 tbsp sugar to the pan and heat until caramelized. Return the nuts to the pan along with the cinnamon and stir until the nuts are coated. Spread on a piece of parchment paper to cool.
To make the pie filling, mix the sour cream and remaining sugar in a bowl. Whip the whipping cream until it forms stiff peaks, gradually adding the vanilla extract. Fold into the sour cream mixture then fold in the bananas and berries. Spread on the pastry shell and chill for at least 3 hours.
To serve, drizzle with chocolate sauce and sprinkle with the nut brittle.