banoffee pie - banana caramel tart

How To Make banoffee pie - banana caramel tart

• 1

  Preparing the Caramel: -Immerse closed can in a pot of water and bring to a boil. -Leave on a simmer or light boil for 3 hours, topping up with water as needed. Be careful, the can should be covered with water at all times or it could explode. -Carefully, take out the can from the boiling water and put it aside to cool completely. -You can do this ahead of time, and put the can in the refrigerator or even in the cupboard, it stays for months.
• 2

  -Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. -Spread the crust mix on the bottom of a spring form tin or a pie plate. -Use the back of a metal spoon to firmly press the biscuit mixture over the base and side of each tin. -Place in the fridge until required.
• 3

  -Peel and thinly slice bananas, and arrange over the crust. *(I personally like my pie base to be filled with bananas, they are not an accessory here!) -Dissolve the powder gelatin in a 1/4 cup of hot water, then pour it over the caramel, mix well. *(Originally the banoffee pie does not require gelatin, but I don't like a runny pie, that's why I added the gelatin so that when you cut your pie it holds better. You can definitely do without it) -Pour the caramel mixture over the bananas. Chill. *(Some people like to pour the caramel directly over the crust, when chilled top it with bananas)
• 4

  -Whip up the cream with the sugar and vanilla until stiff peaks. -Spread the whipped cream over the chilled pie. Decorate with chocolate shavings, cocoa powder, caramel sauce, nuts etc.
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