Banoffee Pie Banana Caramel Tart Recipes

BANOFFEE (BANANA TOFFEE) PIE

Steps:

• Place unopened can of condensed milk in a large pot; cover with water. Bring to boil; reduce to a simmer. Cover pot with lid and simmer for 3 hours to make the toffee, checking periodically to ensure the can is still immersed and adding more water as needed.
• Remove can from the pot and allow to cool until safe to handle. Rinse with cold running water for 10 minutes to speed up cooling.
• Open carefully and stir toffee until smooth. Spread toffee over the bottom of the prepared graham pie crust. Chill for at least 1 hour.
• Layer sliced bananas on top of the toffee. Beat cream in a large bowl until soft peaks form. Add sugar and continue to beat until fluffy. Spread whipped cream over bananas.

BANOFFEE PIE WITH CARAMELIZED BANANAS

Steps:

• For the Sweet Pastry Dough:
• Prepare a cooking sheet with parchment paper. Grease five 8 cm tartelette rings with butter. Leave aside.
• In a bowl, mix butter, almond powder, flour, sugar, salt and vanilla with your hands (or better, with the help of a pastry scraper) until it comes to a fine crumble texture.
• Add the egg, mix it slighly with your hands and put all this mixture on top of a clean surface (like your kitchen counter).
• Smear the dough against the surface, making sure the egg, butter and dry ingredients are being incorporated. Do it about 2-3 times with the whole mixture -- you will see a dough forming. Make sure not to overwork it.
• Alternatively, you can put all these ingredients in a food processor and pulse it a few times until a dough forms.
• Let the dough chill in the fridge for about 15 minutes.
• Open it with about 0,5 cm thickness between two sheets of parchment paper. Cut five 12 cm rounds with the help of a cookie cutter.
• Place each round on the top of each ring, making sure the bottom and sides of the ring are properly covered with dough (just like you would with a regular pie pan).
• Remove excess dough with a rolling pin and pinch the sides of the ring with your hands to ensure even thickness.
• Prick the bottom of the dough with a fork and bake it at 160°C/340°F for about 15 minutes or until golden on the bottom and sides.
• Once the tarts are cooled, melt the chocolate (don't need to temper it). Cover the interior of each tart shell with chocolate, making sure it is completely covered. Do not make a thick layer of chocolate, otherwise there will not be space for the filling. Let the shells set in the fridge while you prepare the rest.
• For the Caramelized Bananas:
• In a skillet or frying pan, melt the butter with sugar and cook until sugar has dissolved, about 1-2 minutes.
• Add the bananas, making sure they are well coated with the butter-sugar mixture. Let them cook until golden but still firm, about 3-4 minutes.
• Remove them from the pan and let cool before proceeding.
• For the Dulce de Leche Mousse and to assemble:
• Soak the gelatin in cold water. Once soft, remove excess water and set aside.
• Whip the whipping cream to soft peaks.
• Microwave the gelatin to about 5-10 seconds or until just melted (you can also use a bain marie for that). To the melted gelatin, add the dulce de leche and mix.
• Add ⅓ of the cream to the dulce de leche mixture and mix it well. Fold the remaining cream with the help of a spatula.
• Remove the tart shells from the fridge and cover each of them with the mousse.
• Top the mousse with 5-6 caramelized banana slices.
• For the topping, whip the cream with sugar to hard peaks. Pipe the whipped cream with the help of a star pastry tip (I used french tip PF16, but Wilton's 1M work just as fine) and finalize with ground pecans, caramel sauce and remaining banana slices if you still have them.

IRISH BANOFFEE PIE ( CARAMEL AND BANANA

Steps:

• 1 Heat oven to 400 degree's. make crust. Combine cracker crumbs with sugar. Add melted butter. Combine well,and press in to a 9 inch spring form pan bottom,and going up half way up sides of pan. Bake for 10 minutes. Remove from oven and cool.
• 2 make caramel- Melt butter in saucepan . Add brown sugar. Cook on high heat. Bring to a boil stirring constantly.Make sure sugar dissolves.
• 3 Add the condensed milk,and combine well. Bring to a boil. Set timer for 1 minute and 30 seconds. Boil on high heat stirring constantly.Mixture should get thickened.If not thickened. Cook a little longer.
• 4 pour half of the caramel on to bottom of crust you made. Slice 3 banana's and toss with a little lemon juice. Place slices in caramel. Pour the rest of the caramel on top. Now slice 3 more banana's and toss with lemon juice. Place in top of the caramel. Refrigerate until caramel sets.
• 5 make cream topping - Beat the whipping cream with confection sugar and coffee. Beat until soft peaks. Fold in 1 sliced banana. Top pie with cream. Shave chocolate bar on top. Add walnut's on top if desired. Decorate how you wish. Keep refrigerated.

EASY BANOFFEE PIE

Steps:

• Crush the digestive biscuits, either by hand using a wooden spoon, or in a food processor, until you get fine crumbs, tip into a bowl. Mix the crushed biscuits with the melted butter until fully combined. Tip the mixture into a 23cm loose bottomed fluted tart tin and cover the tin, including the sides, with the biscuit in an even layer. Push down with the back of a spoon to smooth the surface and chill for 1 hr, or overnight.
• Beat the caramel to loosen and spoon it over the bottom of the biscuit base. Spread it out evenly using the back of a spoon or palette knife. Gently push the chopped banana into the top of the caramel until the base is covered. Put in the fridge.
• Whip the cream with the icing sugar until billowy and thick. Take the pie out of the fridge and spoon the whipped cream on top of the bananas. Grate the dark chocolate over the cream, if you like, and serve.

BANOFFEE PIE

Steps:

• For crust:
• Combine flour, butter, sugar and salt in processor. Blend until mixture resembles coarse meal. Add nuts; process using on/off turns until nuts are finely chopped. Add yolk and vanilla; process until moist clumps form. Press dough onto bottom and up sides of 9-inch-diameter glass pie dish. Freeze 1 hour.
• Preheat oven to 350°F. Bake crust until golden and cooked through, about 20 minutes. Cool on rack.
• For filling:
• Simmer sweetened condensed milk in heavy medium saucepan over medium heat until very thick and color of peanut butter, stirring frequently, about 25 minutes. Remove from heat; stir in whipping cream, dark rum and vanilla extract (mixture will be sticky and candy-like). Transfer warm filling to crust, spreading evenly. Cool completely. (Can be prepared 1 day ahead. Cover loosely and refrigerate.) Top pie with sliced bananas, covering filling completely. for topping: Stir instant coffee and 1 tablespoon water in small bowl until coffee dissolves. Combine coffee mixture, cream and sugar in large bowl; beat until peaks form. Spoon coffee whipped cream into pastry bag fitted with large star tip. Pipe whipped cream rosettes decoratively atop pie, covering completely. (Can be prepared 2 hours ahead. Chill.) Cut pie into wedges and serve.

GROWN-UP BANOFFEE PIE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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 crème fraîche, if you like.