banoffee pie

21

Recipe from Australian Women’s Weekly – COOK

Banana caramel tart

(1) Pastry
1C (150g) plain flour, sifted
60g cold butter, chopped
2T caster sugar
1 egg yolk
1T cold water

1. Grease 24cm loose-based flan tin {or whatever tart pan you have. I made about 10 tartlets, but had to double the amount of pastry.}
2. Quickly pulse flour and butter together in food processer. Add sugar, egg yolk, and enough water to form a soft dough. Knead dough on floured surface until smooth. Wrap in plastic; refrigerate 30 minutes. Preheat oven to moderately hot (200 C)
3. Roll pastry between sheets of baking paper until large enough to line your tin. Lift pastry into tin; press into side; trim edge; prick base with fork. Blind bake (cover with baking paper and fill with dried beans or uncooked rice) for 10 minutes. Remove paper and beans, bake uncovered for further 10 minutes. Cool. {You may have to adjust your baking times depending on how thin your pastry is/the size of your tin.}
4. Make caramel filling.

(2) Caramel filling
1C (220g) firmly packed brown sugar
125g butter, chopped
1T water
1/4C (35g) cornflour
1C (250ml) milk
2 egg yolks
1t vanilla extract

1. Combine sugar, butter and water in medium saucepan. Stir over low heat until sugar is dissolved.
2. Add blended cornflour and milk; stir over heat until mixture boils and thickens.
3. Remove from heat; whisk in egg yolks and extract. Cover, cool.

(3) Assembly
Pastry
Caramel filling
2 medium bananas (400g)
300ml thickened cream (suitable for whipping)

Spread caramel filling into pastry case, topped with sliced banana then whipped cream. Refrigerate for at least an hour before serving.

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