Banoffee pie in my eyes is one of the best desserts to take along to a social gathering, so a casual drinks invite for the weekend prompted this tasty offering.It is very easy to make, (you can even cheat and use Dulce du Leche rather than making your own caramel) so you put in minimal effort for a stunning and delicious dish.
Ingredients
For the base:
200g of your choice of biscuit - I personally use Rich Tea's, but if you fancy a hint of spice a few ginger nuts thrown in are good, or you can add some extra chocolate in here through chocolate digestives - as long as the biscuit can soak up the butter that is all that we need.
100g melted butter to start, but add more if the biscuit base isn't binding.
For the banoffee filling:
2 bananans, ripe but not mushy
Either 1 can of dulce du leche, or,
150g soft brown sugar
150g butter
1 x 397g can of condensed milk
For the topping:
150ml double cream
Milk chocolate to grate over the cream
Method
Firstly, make sure you have a banoffee pie shaped space in your fridge as it will need to be refrigerated at various points through the recipe.
To make the biscuit base, smash your biscuits in a bag with a rolling pin until they are all crumbs, this is slightly easier in a food processor but less fun. Melt the butter and add in the biscuit crumbs. Mix well then spoon the mix into a 23cm loose bottomed tart tin. Press the mixture down firmly - this is important so that the base binds together. Place in the fridge for at least half an hour before filling.
If you are making your own caramel, heat the sugar and butter over a medium heat until the sugar is all dissolved. Add the condensed milk, bring to the boil (stir continuously so it doesn't burn to the pan) and then remove from the heat. Stir until well mixed and it looks like caramel.
Chop the bananas into slices and arrange on the cooled base. Pour the warm caramel over the top then return to the fridge so the banoffee sets properly.
When you are ready to serve, whip up the cream and spoon onto the caramel. Grate over some chocolate for a finishing touch, remove from the tart case and then enjoy with friends.
Ingredients
For the base:
200g of your choice of biscuit - I personally use Rich Tea's, but if you fancy a hint of spice a few ginger nuts thrown in are good, or you can add some extra chocolate in here through chocolate digestives - as long as the biscuit can soak up the butter that is all that we need.
100g melted butter to start, but add more if the biscuit base isn't binding.
For the banoffee filling:
2 bananans, ripe but not mushy
Either 1 can of dulce du leche, or,
150g soft brown sugar
150g butter
1 x 397g can of condensed milk
For the topping:
150ml double cream
Milk chocolate to grate over the cream
Method
Firstly, make sure you have a banoffee pie shaped space in your fridge as it will need to be refrigerated at various points through the recipe.
To make the biscuit base, smash your biscuits in a bag with a rolling pin until they are all crumbs, this is slightly easier in a food processor but less fun. Melt the butter and add in the biscuit crumbs. Mix well then spoon the mix into a 23cm loose bottomed tart tin. Press the mixture down firmly - this is important so that the base binds together. Place in the fridge for at least half an hour before filling.
If you are making your own caramel, heat the sugar and butter over a medium heat until the sugar is all dissolved. Add the condensed milk, bring to the boil (stir continuously so it doesn't burn to the pan) and then remove from the heat. Stir until well mixed and it looks like caramel.
Chop the bananas into slices and arrange on the cooled base. Pour the warm caramel over the top then return to the fridge so the banoffee sets properly.
When you are ready to serve, whip up the cream and spoon onto the caramel. Grate over some chocolate for a finishing touch, remove from the tart case and then enjoy with friends.
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