Banoffee Pie

---

Serving size 8-10

Ingredients

pastry

250g plain flour

125 diced butter

85g icing sugar

1 egg

Filling

350g (1 can) Condensed milk

100g dark cooking chocolate

1 Tbsp +300ml thicken crema or milk

2 bananas sliced

Method

1. For the pastry refer to our frangipane tart recipe seen on our page

2. In a sauce pan place the dark chocolate and 1 Tbsp of thickened cream, melt

3. Once complete use a pastry brush a paint the interior of the tart shell and let cool in the fridge

4. For the filling place the caramel and a pinch of salt in a saucepan and continue to stir on a low heat until a thick caramel forms

5. Place in tart shell and layer with bananas , let set in the fridge for 15 minutes

6. Meanwhile whisk break in with an electric mixer until light and fluffy, pipe on top of tart and serve

Note

• It is important that the Caramel is cooked on a low heat otherwise it will crystalise and form thick chunks

• You can decorate with extra grated chocolate if desired