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Banoffee Pie

Pastry Dough
1-cup ground almonds, lightly toasted
1 1/4-cups all-purpose flour
2/3-cup sugar
Zest of one lemon
3/4-tsp cinnamon
Dash ground cloves
2/3-cup unsalted butter, cut into pieces and chilled
1-egg yolk
1-whole egg
1-tbsp brandy

1-tin condensed milk
3-tbsp brown sugar
2-tbsp whipping cream
1-tbsp rum
1-tsp vanilla extract
2-tbsp unsalted butter
1-cup whipping cream
2-tbsp sugar
Chocolate shavings or cocoa powder, for garnish

Before the condensed milk mixture

Before the whipped cream topping

The final product....mmm

Pastry Dough
Blend together almonds, flour, sugar, zest and spices
Cut in butter until the texture of coarse meal
Stir together yolk, egg and brandy and blend into dough until it just comes together
Shape dough into a disc, wrap and chill for 2 hours
Preheat oven to 350*F
On a lightly floured surface, roll out dough to just greater than 1/4-inch thick
Line a 10-inch tart shell with pastry, trim edges and chill 15 minutes
Dock pastry with a fork and bake for 20 minutes, until golden brown around the edges

Slice bananas and arrange in bottom of tart shell
Stir together condensed milk and brown sugar in a heavy-bottomed sauce pot
Have ready remaining ingredients
Whisking constantly over medium heat, cook condensed milk until it thickens, about 8-10 minutes
Remove from heat and whisk in whipping cream, rum, vanilla and butter 
Pour over bananas in tart and spread evenly
Chill for 30 minutes

Whip whipping cream with sugar to soft peaks.
Spread whipped cream topping on top of tart
Sprinkle with chocolate shavings or a dusting of cocoa powder