Individual Banoffee Pies

This is an easy method to make these dreadfully indulgent but worthwhile dessert. I prepare the caramel in advance by cooking condensed milk slowly in boiling water and then store it in the fridge until ready to use. The caramel sauce is a useful stand by for many dishes such as ice-cream and poached pears. I like to use creme fraiche rather than double cream as I find the sharp flavour cuts through the sweetness of the caramel.

Individual Banoffee Pies

Portions: 6 portions

Preparation: 20 minutes plus 30 minutes resting of pastry and 3

Cooking: 10-15 minutes plus 2 hours for the caramel

Ingredients

  • 397g can of sweetened condensed milk
  • 200g plain flour (sifted)
  • 50g ground almonds
  • 1 egg
  • 1 egg yolk
  • 150g unsalted butter (at room temperature)
  • 75g caster sugar
  • zest of 1 lemon
  • 3 ripe bananas, peeled and sliced (tossed in a little lemon juice)
  • 300g thick creme fraiche or thick double cream
  • 60g chocolate, grated
  • 1 banana sliced (tossed in a little lemon juice)
  • 2 tbsp chocolate, grated

Method

  1. Caramel: Place the can of condensed milk in a deep saucepan with enough water to cove it. Bring the water to the boil then reduce it to a steady simmer and leave it to cook for 2 hours (adding more water if it evaporates below the can). Remove the can carefully from the water and set it aside to cool thoroughly (at least 1 hour) and then refrigerate it until ready to use. The caramel will last up to 2 weeks stored in the refrigerator. DO NOT OPEN THE CAN WHEN IT IS HOT.
  2. Pastry: Place the almonds, caster sugar, salt and flour in a food processor and process until well combined. Add the butter and process it until it is a breadcrumb consistency, then add the egg lemon zest to the mixture and process until well combined. Turn the pastry out onto a floured surface and roll it together into a smooth ball. Place the pastry in cling film and refrigerate for at least 30 minutes before using. You may prepare the pastry by rubbing the butter into the flour, almonds and salt until it is a breadcrumb consistency. Then stir in the sugar and lemon zest. Make a well in the centre of the mixture and add the egg yolk and egg to it and work it into the flour mixture until it comes together and proceed as before. Roll the pastry out on a well floured surface so that it is 3mm-5mm thick. Line a 22cm tart tin with the pastry and place it in the refrigerator for at least 30 minutes. Bake the pastry for 15 minutes in a preheated oven at 180°C, so that it is just cooked. Leave it to cool for 15 minutes. * A good way of making sure the pastry keeps it shape and doesn't shrink is freezing it and cooking it straight from the freezer.
  3. Pies: Place the banana slices in a single layer in the tart containers. Open the can of caramel and spoon the caramel over the bananas, smoothing it out so that they are well coated. Spoon the creme fraiche or double cream over the caramel to coat it and then sprinkle the grated chocolate over each tartlet. Serve or cover and refrigerate until ready to serve.
  4. To Serve: Place the pies on individual plates and garnish them with a couple of slices of banana in the centre of each one. Sprinkle the extra grated chocolate around each plate. Serve