Banoffee Pie, meaning (banana + toffee) pie is traditionally from England. My first try having a banofee pie was at my first work place where my English Colleague made it! It’s awesome and tasty! By the way, Banoffee tarts are super easy to make! IF you’ve seen my previous post about Egg tarts, or if you’ve tried to make it before, then you’ll have no trouble what so ever to make this one! The tart pastry is simple to make , tasty and you can freeze it until you want to use it! For more about the pastry, click here.
You’ll need (makes 12):
- 1/2 cup pure cream
- 1 teaspoon icing sugar
- 150 mls caramel sauce (Click here for DIY)
- Tart pastry (Click here for DIY)
- 3 bananas
- 1 tablespoons of grated chocolate
- Preheat oven to 200°C.
- Divide dough into 12 equal pieces. Use the palms of your hand, flatten the dough to a sheet-like form (make sure they are bigger than the mould by a little).
- Place the dough into a mould. Lay the middle down flat and gradually push the edge to the mould edge using your thumbs. Make sure you do not push too hard, otherwise the edges will be uneven (some too thick and some too thin).
- Place pastry into preheated oven for 10-15 minutes or until pastry turned golden brown.
- Once pastry is ready, take out from the oven, and set to cool for 5 minutes.
- Fill pastry tarts with caramel sauce, smoothing the top with a spatula. Place tarts in the fridge for 30 minutes so caramel settles.
- Meanwhile, whisk together cream and icing sugar until soft peak form.
- Slice banana thickly and arrange over caramel tarts. Top with a dollop of cream, and sprinkle chocolate over the top. Serve immediately, or fridge until ready to serve.
- Caramel sauce can be replaced with chocolate sauce.
- If you are not serving the tarts immediately, do not place cream over the tart, as the cream will melt and does not taste very good. Do the cream just before you are ready to serve.
Adapted from Coles magazine January 2013