Banoffee pie

This beautiful banoffee pie recipe is given a twist thanks to the addition to a hint of coffee in the sweet pastry crust. Caramelising the bananas with a blowtorch adds an extra special touch, perfect for a celebration.

First published in 2016

Ingredients

Metric

Imperial

Coffee pastry

Caramel

Topping

Method

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
First published in 2016

After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

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