Banoffee Pie
Ingredients
Directions
23 cm Tart Pan (9 inches)
Electric Mixer
Food Processor
Rolling Pin
Piping Bag and Nozzle (Optional)
Place 155g of wholemeal flour and 105g of rolled oats into a food processor and process to a crumb (10 seconds max).
Add 1/2 tsp of salt, 1/2 tsp of baking soda, 55g light brown sugar, 180g cold unsalted butter (cut into cubes), 1 large egg and optionally 30g of flaked almonds.
Process until it all comes together, shouldn't take too long (1 minute max).
Place in cling wrap and gently shape the crust until its flat but not too thin. Chill in the fridge for at least 30 minutes, crust should be firm.
In a lightly floured surface place your crust and roll to about 6mm.
Dust your cooking tray with flour and place your crust on top. Gently fold the edges the edges of the tray. Cut any of the excess crust. Pierce the base of the crust with a fork a few times.
Take the to the fridge for another 30 minutes before cooking. In the meantime preheat the oven to 165 °C (329 °F).
Cook in the oven for about 25 minutes, it should have a nice golden look.
Let rest for another 30 minutes or until its cool. It will make it easier to unmould and less risk of breaking the crust.
Once its cool, take it out of the tray and we'll begin placing our bananas.
Slice 3 medium bananas into medium size slices and place on the crust.
Pour Doulsi (400g) on top and spread evenly around, covering all of the banana and close to the edges.
Place 500g of thick cream, 4 tbps of icing sugar, 1 tsp of vanilla and beat on high with an electric mixer until your reach soft peaks.
For an elegant look to your cream use a piping bag with a preferred nozzle. Otherwise it is completely fine to free pour it, giving it a rustic look.
Finish off with chocolate flakes.
Recommended to let chill for an hour or 2 before cutting.
Banoffee pie should last a week without cutting.
