Banoffee Tart. The easiest one yet
Ingredients
- 250 gm cookies granita,
- 125 gm butter
- 425 gm condensed milk 1 can
- 50 gm butter, cubed melted 2 1/2 Tablespoons
- 60 gm golden syrup 3 tablespoons
Cream and Banana filling
- 4-5 each bananas, firm
- 400 ml cream thickened or 35% butterfat
- 1 tsp vanilla
- 15 gm icing sugar 1 tablespoon
- 50 gm dark chocolate, grated
Instructions
Crumb Crust
- Crush the biscuits in a food processor until you have fine crumbs then and add the melted butter. Process again to combine. The crumbs should stick together when squeezed.
- Press the crumbs into the springform cake tin taking them halfway up the sides. Once it is evenly around the sides, use the last crumbs to cover the bottom. Press down firmly. Refrigerate while you make the filling.
Caramel Filling
- Place the cubed butter and golden syrup into a saucepan stirring till melted
- Add the tin of condensed milk and stir on medium heat for approximately 5-8 minutes until the mixture bubbles, thickens and starts to change colour.
- Remove from the heat and cool for a couple of minutes before pouring into the chilled crumb crust.
- Refrigerate until cold and firm. The pie can be made up to this point and finished when you are ready.
Banana Cream Filling
- Put the cream, icing sugar and vanilla into a bowl and whip to firm peaks. Slice three bananas and mix them with the whipped cream. Spoon the mixture into the prepared tart case and smooth over
- Slice the remaining bananas and spread them over the top of the tart. Then grate the dark chocolate over to finish.
Notes
- If making ahead of time, toss the bananas in a small amount of lemon juice.
- This pie is very rich and you only need a small slice.
- Try using Lady Finger bananas as they don’t go brown