As easy as pie!
So we celebrated Children’s Day earlier this week, and while your kids would have gone to school dressed in colour clothes, for a day of fun and frolic, we’re not sure how many of you, parents, got to do something special for your munchkins that day. With the weekend finally here, we thought we’d share Chef Prathna’s Banoffee Pie recipe with you. We guarantee you’ll love it as much as your kids will!
I. Vanilla Sweet Paste
Butter: 180 g
Confectioner’s sugar: 97.5 g
Pinch of Salt
Almond flour: 45 g
Whole eggs: 71 g
Flour: 397 g
- Preheat oven to 160ºC/325ºF.
- In the bowl of a stand mixer fitted with a paddle attachment, cut the butter into small cubes and place in a bowl.
- Add the flour, sugar, salt and almond flour and beat until the mixture resembles breadcrumbs.
- Add the egg and bring the mix together until it forms a ball.
- Roll dough to 1/8-inch thickness between two parchment paper, cover in plastic wrap and refrigerate for 20 minutes.
- Butter small tart molds and cut dough to fit. Line and trim each mold and freeze for at least 1 hour before baking for about 15 minutes until lightly golden.
Milkmaid: 1 can (400g)
Banana: 2 nos
Whipped Cream: 200 g
1. Line tart shells with vanilla sweet paste and chill.
2. Place an unopened milkmaid can in a heavy bottom pan and fill it with water till fully immersed. Cover with foil and make holes on top. Simmer for 2 hours.
3. Blind bake the chilled tarts at 160°C for 15 mins and then remove beans and bake further for 10-15 mins till golden brown.
4. Spread a thin layer of white chocolate on cooled tart shells.
5. Once cooled, open the milkmaid can. Spread a layer of this toffee on the tart shell.
6. Thinly slice the bananas and place on top of the toffee.
7. Pipe some whipped cream and serve with a dusting of cocoa powder.