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Banoffee pies
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Prep Time: 80 minutes
Cook Time: 30 minutes
Total Time: 110 minutes
Banana sticky toffee tarts fit for royalty.
Ingredients:
300g can sweetened condensed milk
250g plain flour, sifted
110g unsalted butter, chilled
110g pure icing sugar
1egg yolk
3 small bananas
1/2 lemon, juiced
300ml thick cream
40.00 ml gratedchocolate
Instructions:
Place the unopened can of condensed milk in a large saucepan, cover with cold water, and bring to a boil. Simmer on low for at least 3 hours, adding water as needed. Let the can cool in the water, then refrigerate until ready to use.
In a food processor, combine flour, butter, and icing sugar until mixture resembles fine breadcrumbs. Add egg yolk and 2 tablespoons cold water, process until a smooth ball forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Preheat your oven to 190°C for perfect cooking temperature.
On a floured surface, roll out the pastry and line eight 2 x 10cm round tart pans. Chill for an additional 15 minutes. Line the pastry with parchment paper, fill with rice or pastry weights, and bake for 10 minutes. Remove paper and weights, then bake for an additional 15 minutes until crisp and golden. Let cool before using.
Serve by opening the condensed milk, now caramelized, and drizzling a bit into each pastry shell, ensuring a smooth top. Slice the bananas thinly, coat in lemon juice, and arrange overlapping slices on top of the caramel. Whip the cream until fluffy and dollop on top. Finish by decorating with chocolate.