Ever since Love Actually the world has had a fascination for Banoffee. What could be more delicious than a short pastry base filled with decadent caramel, topped with banana, whipped cream and chocolate … dessert bliss!
Function: Circo Therm® Intensive
Pastry base
1 cup plain flour
½ cup custard powder
1/3 cup caster sugar
¼ cup ground hazelnuts or almonds
125g butter, chopped
1 egg, lightly beaten
1-2 tbsp water, if necessary
Filling
1 cup brown sugar
60g butter
400g condensed milk
1/2 cup cream
Topping
3 large bananas, sliced diagonally
300mls thickened cream, extra, whipped
Grated dark chocolate, and chocolate curls, if desired
Preheat the oven Circotherm Intense 200°C
Combine the flours, sugar, hazelnuts and butter into a food processor and process just until the mixture resembles breadcrumbs. Add the egg and process briefly to combine. Add a little water a tablespoon at a time if necessary. Turn onto a lightly floured surface and gently knead to form a soft dough, roll into a ball then flatten to a disc shape. Wrap in plastic wrap and chill for at least 30 minutes.
ROLL out the pastry between 2 sheets of baking paper to line a 26cm round fluted tart pan with removable base. Trim the edges then prick the base well with a fork. Chill a further 30-60 minutes.
Bake the pastry base for 12-15 minutes or until cooked and golden brown. Allow to cool.
In a medium saucepan combine the sugar and butter, stir over induction setting 7 until the butter has melted. Reduce to setting 5 and allow the mixture to cook for 5 minutes, stirring frequently. Pour in the condensed milk and whisk until the mixture is smooth, cook a further 6 minutes, whisking frequently. Remove from the heat, whisk in the cream until smooth and allow to cool a little and thicken.
Pour the cooled caramel into the pastry base. Chill until just firm then top decoratively with the sliced bananas and cream. Sprinkle liberally with grated chocolate and chocolate curls. Serve immediately or chill until required.
As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.