I'm trying to fit my self as a queen here, as Banoffe Pie is to be said a favorite at Buckingham Palace. And you too...fit your self ^____^
For those of you not in the know, banoffee pie is English dessert which have a dreamy combo of toffee (boiled condensed milk or dulce de leche), crumbly base, bananas and cream.
Of course you already know what this entry for: KBB challenge. It reached challenge number 5 this month, hosted by so kindly Vin Wong. Thanks Vin !
I made the whole recipe this time, not half not quarter... And I bit paranoid here, I did reduce the sweetness on the pastry, I will not do this next time, since I also reduced sweetened condensed milk to 250 ml and included all brown sugar. I believe that brown sugar gives more caramel flavor in this recipe.
There was accident though ^___^ while making pastry I've forgotten not to include the yolks, with rush I put pastry mixture on frezzer bag, added the yolk and mixed by pressing with my fingers tips. Lucky me the pastry turned all right. Phiuhhh....
Source: Foodtown Magazine. October-November 2007; Cuisine Magazine, November 2002. with adjustments of pastry making and filling.
300g flour, 150g unsalted butter, diced, 5 Tbs sugar, 2 egg yolks, 3 Tbs cold water
Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers. Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.
Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes.
Preheat the oven to 180C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.)
75g butter, 50g brown sugar, 3 Tbs milk, 300g sweetened condensed milk, 2 firm bananas, 300ml cream, ½ -1 cup white chocolate curls atau grated white chocolate
Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly.
Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill for at least 2 hours. Serve topped with the whipped cream, spooned or spread over the caramel, and the grated chocolate. (You can always use your piping bag and noozle! You are allowed to use nuts if you'd like). Makes 4-6.