Banoffee pie
Buttery biscuit base, vanilla cream, dulce de leche, caramelised banana purée and chocolate shards on top… is this the best banoffee pie you’ve ever seen?
Ingredients
For the base
- 160g/5½oz melted butter
- 300²µ/10½´Ç³ú digestive biscuits
- 23cm/9in blind-baked tart shell
- 600g/1lb 5oz dulce de leche
For the vanilla cream
- 300³¾±ô/½±è³Ù double cream
- 50²µ/1¾´Ç³ú icing sugar
- 300²µ/10½´Ç³ú crème fraîche
- 1 vanilla pod, seeds removed
For the banana purée
- 60²µ/2¼´Ç³ú butter
- 4 overripe bananas, sliced
- 1 vanilla pod, seeds removed
- 60²µ/2¼´Ç³ú caster sugar
To serve
- 2 bananas, sliced, to serve
- 100²µ/3½´Ç³ú chocolate shavings
- dusting cocoa powder
Method
Put the butter and biscuits into food processor. Blend to bind, then press the buttery crumbs into the tart shell.
For the vanilla cream, pour the double cream into a large bowl and add the icing sugar. Semi whip using a hand-held whisk. Mix in the crème fraiche, vanilla seeds and set aside.
For the banana purée, put the butter into a saucepan over a medium heat and when it starts to brown, add the sliced bananas and vanilla seeds. Sauté for a few minutes then add the sugar and caramelise.
Remove from the heat and, when cool, transfer to a blender and blend to a purée. Chill in the fridge until cold.
To assemble the tart, spoon the purée on top of the biscuit base, smooth out into an even layer, then spoon the dulce de leche on top. Top with the sliced bananas and then the cream. Scatter over the chocolate shards and some cocoa powder. Serve.
