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Banoffee pie

by Sally Abé
Banoffee pie

Banoffee pie

PT1H

PT2H

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Ingredients

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Imperial

1
To make the pastry, beat together the butter and sugar, then mix in the egg and coffee until well-combined. Mix through the flour to form a smooth paste – if the mix is very sticky add a little extra flour. Form into a block, wrap in cling film then let rest in the fridge for at least 1 hour
2
Preheat the oven to 180°C/gas mark 4
3
Flour the work surface and roll the pastry out to a thickness of 3–4mm. Line a 23cm fluted tart tin with the pastry, letting it hang over the sides
4
Spread a double layer of cling film out on the work surface and smooth it out until flat. Place this over the pastry and fill with baking beads or rice
5
Bake the pastry for 10–15 minutes then remove the beads and bake for a further 10 minutes until the pastry is cooked and crisp
6
Melt the butter with the soft brown sugar and add the caramel. Bring to the boil then pour into the pastry shell and transfer to the fridge for 1 hour to set
7
Slice the bananas and layer over the caramel in a spiral shape. Sprinkle liberally with caster sugar and use a blowtorch to caramelise the sugar. Leave to cool in the fridge for a further 15 minutes
8
Whip the double cream and transfer to a piping bag with a flower nozzle. Pipe rose shapes over the top of the bananas, leaving the outer ring on show. Grate over some dark chocolate and serve
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Banoffee pie

 
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