Banoffee pie with dulce de leche

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Yields: 8 Servings Difficulty: Easy Prep Time: 5 Mins Cook Time: 20 Mins Total Time: 25 Mins

For the lovers of decadent sweets who do not like chocolate, banoffee pie was invented. It’s the best description for this tart. How much your soul hurts when you eat it thinking about how many calories are in a teaspoon that is how many cheers you would hear if you would pay enough attention to your taste buds – they simply make waves like supporters on a stadium. And as good as it is, as easy it is to make it!

Banoffe pie is also dear to me because it was one of the first things I learned when I entered a professional kitchen. I remember I still didn’t know how to hold the spatula properly in my hand and the head chef was looking over my shoulder and gave me instructions. Memories, memories! But let’s get back to the recipe …

 

Ingredients

0/8 Ingredients
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Instructions

0/7 Instructions
  • If you do not use Dulce de Leche, the day before making the tart put the can of condensed milk to boil, over low heat, for about 6 hours. Use it in a thick-bottomed pan or place a cotton towel under the can to prevent the milk from sticking. After it cools (not before because it is under pressure considering how much you boiled it) open the can and put the cream in a pipping bag or in a ziplock bag to make it easier to handle. Tip: If you keep boiling for 6 hours a can, you better boil more - the caramel obtained is delicios as a topping on vanilla ice cream, apple tart, as a pancake filling or simply to shove it into your mouth with a spoon when you are in the mood for something sweet. The sealed cans keeps good for a year at least.
  • Crush the biscuits in a blender or in a bowl. Add the butter and knead until the mixture looks like wet sand.
  • Use a cake or tart tray with straight edges and form the base of the tart by pressing the biscuits and raising an edge of approximately two centimeters. Then cool the tray for 20 minutes in the fridge.
  • When the base is firm, place the banana slices concentrically until the whole tart is covered.
  • Then with the help of the pipping bag put an equal layer of caramel / dulce de leche over the whole tart. Level with a pastry knife heated in hot water (wipe it with a towel before using it) Put the tart in the fridge for 3-4 hours then take it out on a plate and eventually decorate it.
  • To decorate, you can crush a few biscuits or caramelize a few banana slices (sprinkle with sugar and use a pastry tortch or put them in the oven at 250 degrees Celsius for a few minutes - until the sugar caramelizes)
  • I played with a bit of isomalt on the handle of a spoon and the decorations came out like in the picture :)

Notes

Whipped cream is usually used to top the pie but I am not a cream lover so I use it as less as possible but, if you like it, don't hesitate to put a big spoon full next to your slice, on the plate.

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