Banoffee Tart Recipes

BANOFFEE PIE

Steps:

• In a medium bowl, stir together crumbs, sugar, and melted butter until combined and moistened. Using your fingers, press the mixture into the bottom of a 9-inch pie pan and up the sides to form an even layer. Cover with plastic wrap and place in the fridge to chill for one hour, until firm (or, optional - for a crispier crust, bake the crust at 350ºF for 5 minutes. Cool before filling).
• Spread dulce de leche gently on top of the crust and smooth the top.
• Slice bananas thinly and lay them over the dulce de leche in one even layer.
• Using a mixer fitted with the whisk attachment, whisk together heavy cream, sugar, and vanilla extract on high speed until soft peaks form. Avoid overbeating. Spread whipped cream over bananas. Refrigerate for at least 3 hours before serving. Pie will keep for up to 3 days in the fridge.

MINI BANOFFEE PIES

Steps:

• Crumble the biscuits into a blender and blitz until you have fine crumbs. Add the melted butter and pulse again to combine.
• Spoon the mixture evenly between 8 individual fluted, loose-bottomed tart tins (9cm). Alternatively, make one big Banoffee pie, using a 20cm fluted, loose-bottomed tart tin. Press the mixture in firmly - you can use a teaspoon for this - and refrigerate for at least half an hour.
• Spread the caramel over the base of the tarts not quite to the edges. Arrange a layer of bananas on top of the caramel.
• Whip the cream until is has just reached soft peaks. Dollop onto the tarts to give a pillowy effect.
• Remove the tarts from the tins (see Tip). Poke one banana chip into the centre of each tart and scatter with chocolate shavings.

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.

MINI BAKED CARAMEL BANOFFEE TARTS

Steps:

• Combine flour, almond meal, sugar and salt
• Add butter and beat on stand mixer until fine breadcrumb texture
• Add beaten egg slowly until the dough comes together
• Roll and reserve in freezer for 15 minutes
• Fit into mould and reserve moulds in freezer for 30 minutes (I used LOYALs 119mm oval ring, but regular tartlet rings work too)*
• Dock the base and bake at 170°C for 15 minutes
• Preheat the oven to 120°C
• Heat thickened cream in a saucepan / microwave until steaming
• Combine the water and sugar in a small saucepan, heat on low until a golden brown colour
• Add the thickened cream and stir until combined (careful as it will splatter)
• In a medium sized bowl whisk the egg yolk, and slowly pour in the caramel cream mix while whisking
• Add vanilla
• Pour through a sieve into a jug
• Portion the custard between the 6 tart shells and bake for 20-25 minutes (the custard should have a firm wobble with slight blistering)
• Chop the banana into small pieces and combine with juice of 1/4 a lime, set aside
• In a medium sized bowl combine the cream, sugar, lime juice and zest
• Whisk until stiff peaks
• Place into a piping bag fitted with a St.Honore piping tip
• Pipe a squiggle of cream on top of each tart
• Grate a little chocolate and lime zest on each tart to decorate

BANOFFEE PIE

Steps:

• Preheat the oven to 350°F. Set the oven rack to the middle position of the oven.
• In a medium size bowl combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix to combine.
• Spread the graham cracker crumbs into a 9 inch pie plate or tart dish (see notes). Press the crumbs evenly up the sides and along the bottom of the dish. Bake for 7-8 minutes. Remove the crust from the oven and allow it to cool completely.
• To make the filling, add the butter and brown sugar in a saucepan. Stir over medium low heat until melted. Add the sweetened condensed milk and stir continuously. Bring to a boil and boil for 3-4 minutes or until the mixture darkens in color and thickens. Remove from heat and pour over the crust.
• Chill the crust and toffee for 2 hours or until firm.
• Whip the cream and powdered sugar until stiff peaks form.
• Place the sliced bananas overtop the toffee. Spread the whipped cream overtop of the banana slices.
• Sprinkle with chocolate curls, chocolate sprinkles, or chocolate syrup if desired.
• Pie must be stored in the refrigerator. Will keep for 2-3 days.

BANOFFEE PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Pour the sweetened condensed milk into a baking dish. Cover with aluminum foil and set in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the smaller dish.
• Place in the oven and cook for 90 minutes. Check the water level occasionally, making sure that it reaches halfway and refilling as necessary.
• Carefully remove the baking dish from the hot water bath and let cool to room temperature. Whisk the mixture (now it's dulce de leche!) until smooth.
• Reduce the oven temperature to 350˚F (180˚C).
• In the bowl of a food processor, combine the graham crackers and melted butter. Pulse until crackers are finely ground and the mixture resembles wet sand.
• Grease a 9-inch (22 cm) tart pan with nonstick spray. Add the graham cracker mixture to the tin and press evenly to cover pan completely.
• Bake crust for 5 minutes, until golden and fragrant. Transfer to a wire rack and let cool to room temperature.
• Spread the dulce de leche in the cooled tart crust, using a flexible spatula to smooth it into an even layer. Cover and refrigerate for at least 4 hours or up to overnight, until set.
• In a large bowl, beat the heavy cream until soft peaks are just beginning to form. Add the sugar and beat until soft peaks form.
• Remove the pie from the refrigerator. Scatter the banana slices over the dulce de leche. Top with the whipped cream, spreading evenly to cover bananas, and garnish with chocolate shavings.
• Enjoy!

BANOFFEE TART RECIPE

Steps:

• Preheat oven to 425 degrees F. Bring a pot of water to a boil.
• Pour condensed milk into a 9-inch deep-dish glass pie plate. Cover with foil.
• Place pie plate in a large roasting pan and place pan on center oven rack. Pour boiling water into roasting pan halfway up sides of pie plate.
• Bake 2 hours, whisking milk 2 times, until thickened and caramel-colored.
• Remove pie plate to wire rack.
• Whisk milk until smooth, and let cool.
• Tart Shell:
• Lower oven temperature to 300 degrees F.
• In the bowl of a heavy-duty mixer with paddle attached, mix flour, sugar, and salt on low speed until blended. Add butter and blend until mixture is the texture of fine meal.
• With mixer running, drizzle in egg yolks and mix until dough begins to come together. Gather dough into a ball and flatten into a disc.
• Wrap and freeze until firm. Cut dough into 4 pieces.
• Using the large holes of a box grater, grate dough into an 11-inch tart pan with removable bottom.
• Press dough firmly and evenly against sides and bottom of pan.
• Prick bottom with a fork. Freeze 15 minutes.
• Line tart shell with foil and fill with dried beans or rice. Bake tart shell in lower third of oven 30 minutes.
• Remove foil and beans
• Return to oven and bake for25 to 30 minutes until golden brown.
• If shell puffs up during baking, press it down with the back of a spoon. Remove to rack to cool. Peel and thinly slice bananas.
• Arrange half of bananas in concentric circles, slightly overlapping, to cover bottom of tart shell.
• Spoon on caramelized milk and spread to cover bananas.
• Arrange remaining bananas over milk.
• Cover tart with plastic wrap, pressing wrap against bananas, and refrigerate 1 hour.
• Topping:
• In the bowl of a heavy-duty mixer with whisk attachment, combine cream and sugar.
• Using a paring knife, scrape seeds from vanilla bean into cream.
• Beat mixture until just stiff.
• Spread over bananas and sprinkle with grated chocolate.

CLASSIC BANOFFEE PIE

Steps:

• Watch our quick video to see how quick and easy this Banoffee Pie really is!
• Put the crushed biscuits into a bowl with the melted butter. Mix it together thoroughly, then press the mixture into the base and sides of the tin. Chill for 10 minutes. Has your base turned out too crumbly? Be sure to make sure it's well chilled before you go to the next step - you can chill in the freezer if you're short on time!
• Place 75g butter and sugar into a heavy based, non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for 1 hour. If your caramel's too runny, you probably didn't get it hot enough. The mixture needs to boil for 1 minute until it starts to thicken, but no more or it may catch and go grainy. To avoid it catching or going grainy, you should always use a heavy based, non-stick pan, keep stirring so it doesn't catch and make sure you use a timer!
• Carefully remove the pie from the tin and place on a serving plate. Slice the bananas and place on top of the caramel, top with the softly whipped cream. For the perfect finishing touch, dust with cocoa powder or use grated chocolate to decorate the banoffee pie. Chill until ready to serve.

MARY BERRY'S BANOFFEE PIE

Steps:

• Line the base of a deep 20cm/8in spring form tin with baking paper.
• To make the base, crush the biscuits to fine crumbs and melt the butter over a low heat. Pour into a bowl and mix to combine. Spoon into the base of the tin and press down with the back of a spoon until level. Place in the fridge for 15 minutes.
• To make the filling, heat the butter and sugar in a small non-stick saucepan and stir over a low heat until combined. Add the condensed milk and bring to the boil, stirring for 2-3 minutes - do not over-boil or it will become grainy and fudge-like. Add the vanilla and pour into the tin. Place in the fridge for at least 1 hour.
• Whip the cream in a bowl until soft peaks form.
• Arrange the banana slices in neat rounds on top of the toffee. Spoon or pipe the cream on top and level. Set in the fridge for an hour.
• Remove from the tin, and zig zag the melted chocolate over the top or dust with cocoa powder.