Grown-up banoffee pie

Pie recipe for 10 people, takes only 50 mins; recipe has shortcrust pastry, flour, banana, butter, golden caster sugar, caramel, dark chocolate, double cream, caramel, dark rum, golden caster sugar, double cream, icing sugar, cocoa and creme fraiche.

Grown-up banoffee pie

Grown-up banoffee pie

Recipe by Chef Soomro Course: Pie
Servings

10

servings
Prep time

20 mins

Ingredients

  • Dark Chocolate: 300g dark chocolate
  • Butter: 1 tbsp butter
  • Creme Fraiche: creme fraiche (optional)
  • Golden Caster Sugar: 1 tbsp golden caster sugar
  • Flour: flour, for dusting
  • Cocoa: a little cocoa, for dusting
  • Banana: 4 large eating-ripe bananas, peeled and halved lengthways, then half cut into 3-4 shorter chunks
  • Double Cream: 300ml pot double cream
  • Shortcrust Pastry: 550g ready-made sweet shortcrust pastry
  • Icing Sugar: 2 tbsp icing sugar
  • Dark Rum: 3 tbsp dark rum
  • Caramel: 397g can caramel, reserving 2 tbsp for the chocolate layer

Directions

  1. Roll out the pastry on a lightly floured surface until big enough to line a deep, round 20-22cm tart tin. Chill for 30 mins.
  2. Heat oven to 200C/180C fan/gas 6. Line the pastry with baking parchment, fill with baking beans, and bake for 15 mins until the sides are firm and turning golden. Remove the beans and parchment, and cook for another 15 mins until browned.
  3. Meanwhile, fry the bananas, butter and sugar in a wide frying pan until golden and caramelised. In a saucepan, bubble the caramel for 5 mins until slightly thickened.
  4. Melt 25g of the chocolate, brush over the base of the tart case and set aside to harden. Once the bananas are cool, and the chocolate has set, arrange the bananas over the base. Top with the caramel, then chill while you make the topping.
  5. Put the remaining chocolate, the cream, 2 tbsp caramel, the rum and sugar in a heatproof bowl over a pan of barely simmering water and melt until smooth and combined. Pour the mix over the bananas, then chill for at least 4 hrs.
  6. To serve, remove the tart from the tin. Whip 200ml of double cream with the icing sugar until it is just holding its shape. Pipe swirls of cream around the edge of the tart, then dust with cocoa. Slice, and serve with a little creme fraiche, if you like.