Banoffee Tart Recipes

EASY BANOFFEE PIE

Steps:

• Crush the digestive biscuits, either by hand using a wooden spoon, or in a food processor, until you get fine crumbs, tip into a bowl. Mix the crushed biscuits with the melted butter until fully combined. Tip the mixture into a 23cm loose bottomed fluted tart tin and cover the tin, including the sides, with the biscuit in an even layer. Push down with the back of a spoon to smooth the surface and chill for 1 hr, or overnight.
• Beat the caramel to loosen and spoon it over the bottom of the biscuit base. Spread it out evenly using the back of a spoon or palette knife. Gently push the chopped banana into the top of the caramel until the base is covered. Put in the fridge.
• Whip the cream with the icing sugar until billowy and thick. Take the pie out of the fridge and spoon the whipped cream on top of the bananas. Grate the dark chocolate over the cream, if you like, and serve.

MINI BANOFFEE PIES

Steps:

• Crumble the biscuits into a blender and blitz until you have fine crumbs. Add the melted butter and pulse again to combine.
• Spoon the mixture evenly between 8 individual fluted, loose-bottomed tart tins (9cm). Alternatively, make one big Banoffee pie, using a 20cm fluted, loose-bottomed tart tin. Press the mixture in firmly - you can use a teaspoon for this - and refrigerate for at least half an hour.
• Spread the caramel over the base of the tarts not quite to the edges. Arrange a layer of bananas on top of the caramel.
• Whip the cream until is has just reached soft peaks. Dollop onto the tarts to give a pillowy effect.
• Remove the tarts from the tins (see Tip). Poke one banana chip into the centre of each tart and scatter with chocolate shavings.

BANOFFEE PIE

Steps:

• In a medium bowl, stir together crumbs, sugar, and melted butter until combined and moistened. Using your fingers, press the mixture into the bottom of a 9-inch pie pan and up the sides to form an even layer. Cover with plastic wrap and place in the fridge to chill for one hour, until firm (or, optional - for a crispier crust, bake the crust at 350ºF for 5 minutes. Cool before filling).
• Spread dulce de leche gently on top of the crust and smooth the top.
• Slice bananas thinly and lay them over the dulce de leche in one even layer.
• Using a mixer fitted with the whisk attachment, whisk together heavy cream, sugar, and vanilla extract on high speed until soft peaks form. Avoid overbeating. Spread whipped cream over bananas. Refrigerate for at least 3 hours before serving. Pie will keep for up to 3 days in the fridge.

BANOFFEE TART RECIPE

Steps:

• Preheat oven to 425 degrees F. Bring a pot of water to a boil.
• Pour condensed milk into a 9-inch deep-dish glass pie plate. Cover with foil.
• Place pie plate in a large roasting pan and place pan on center oven rack. Pour boiling water into roasting pan halfway up sides of pie plate.
• Bake 2 hours, whisking milk 2 times, until thickened and caramel-colored.
• Remove pie plate to wire rack.
• Whisk milk until smooth, and let cool.
• Tart Shell:
• Lower oven temperature to 300 degrees F.
• In the bowl of a heavy-duty mixer with paddle attached, mix flour, sugar, and salt on low speed until blended. Add butter and blend until mixture is the texture of fine meal.
• With mixer running, drizzle in egg yolks and mix until dough begins to come together. Gather dough into a ball and flatten into a disc.
• Wrap and freeze until firm. Cut dough into 4 pieces.
• Using the large holes of a box grater, grate dough into an 11-inch tart pan with removable bottom.
• Press dough firmly and evenly against sides and bottom of pan.
• Prick bottom with a fork. Freeze 15 minutes.
• Line tart shell with foil and fill with dried beans or rice. Bake tart shell in lower third of oven 30 minutes.
• Remove foil and beans
• Return to oven and bake for25 to 30 minutes until golden brown.
• If shell puffs up during baking, press it down with the back of a spoon. Remove to rack to cool. Peel and thinly slice bananas.
• Arrange half of bananas in concentric circles, slightly overlapping, to cover bottom of tart shell.
• Spoon on caramelized milk and spread to cover bananas.
• Arrange remaining bananas over milk.
• Cover tart with plastic wrap, pressing wrap against bananas, and refrigerate 1 hour.
• Topping:
• In the bowl of a heavy-duty mixer with whisk attachment, combine cream and sugar.
• Using a paring knife, scrape seeds from vanilla bean into cream.
• Beat mixture until just stiff.
• Spread over bananas and sprinkle with grated chocolate.