OMG this is H.E.A.V.E.N.. I just had it for breakfast!! muahahahaa
Soooo this is Banoffe Pie.. ohhhh gosh.. a simple desert and yet so so fulfilling.. It is an English desert that has a dreamy combo of toffee aka dulce de leche, crumbly base, bananas and whipping cream.. Banoffe Pie is said to be a favorite at Buckingham Palace too and since hb is not an english guy i only piped in a thin layer of whipping cream cos he hates any cake that uses lots of whipping cream .... in fact hb had a slice without the whipping cream last night. I bet later after he comes home fm his course I will be able to convert him into liking whipping cream muaakakakaaahh
I used my new deep tart pan that i bought in Jkt for this pie simply cos i had planned to use lots of bananas and a bottle of dulce de leche that i got as a gift each time hb's Argentinian supplier is in town.. mmmmmm HAVANA.. how i miss that cafe... i miss their coffee.. i miss their chocolate.. i miss flying on a 30 odds hrs flight to Argentina... eerrrr NOT!!!
Ok ok back to my banoffee pie.. lets do this together.. close ur eyes.. dream that ur in Buckingham Palace.. eating a slice of this pie with a cup of tea.. muahahahha.. dreammmm onnnn.. no need to close ur eyes.. prepare the dough, chill it, roll it, bake it, slice bananas, pour toffee, chill it, pipe whipping cream and drizzle it with melted chocolate or use chocolate shaving..chill it again and chomp chomp ur pie hehe
150g unsalted butter - diced
5 Tbs sugar
2 egg yolks
3 Tbs cold water
Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers. Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.
Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes. (i used a deep 24cm tart tin)
Preheat the oven to 180C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.)
50g brown sugar
3 Tbs milk
300g sweetened condensed milk
(I didnt do the filling and uses my dulce de leche instead)
2 firm bananas (I used 10 hehe)
300ml cream (I used double cream)
1 1/2 cup white chocolate curls OR grated white chocolate (I used lindt chocolate curl)
Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly.
Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill for at least 2 hours. Serve topped with the whipped cream, spooned or spread over the caramel, and the grated chocolate. (You can always use your piping bag and noozle! Feel free to use nuts instead if u like).