Banoffee Pie
British dessert invented in Sussex, layered pie of biscuit base, dulce de leche, ripe bananas, and whipped cream dusted with grated dark chocolate.
British
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Crush 120g digestive biscuits to fine crumbs. Mix with 60g melted butter until resembling wet sand. Slice 2 medium bananas 5mm thick, toss with 0.5 tsp lemon juice. Chill 200ml double cream. Measure 160g dulce de leche, 2 tsp icing sugar, 0.5 tsp vanilla, 10g dark chocolate, 1 pinch sea salt.
Build 1
Press biscuit mixture firmly into base and 2cm up sides of two 10cm tart tins (or one 15cm tin) using back of spoon to compact. Chill 20 minutes until firm and set.
Build 2
Spread dulce de leche in thick even layer over chilled base, taking it right to edges. Chill 10 minutes until set.
Build 3
Arrange lemon-tossed banana slices in overlapping concentric circles over dulce de leche layer, covering evenly.
Finish
Whip chilled double cream with icing sugar and vanilla to firm billowy peaks. Spoon generously over bananas, swirling to create peaks and troughs. Chill 1 hour until layers firm.
Plate
Grate dark chocolate generously over top, finish with pinch flaky sea salt, push out of tin(s), and serve immediately.
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