Banoffee Pie
by Tavolino
A classic dessert featuring a crisp, buttery pastry crust filled with rich dulce de leche and fresh banana slices, topped with billowy whipped cream and dark chocolate shavings.
Ingredients
- Butter 100 g
- Plain flour 200 g
- Egg 1 medium
- Golden caster sugar 1 tbsp
- Cold water as needed
- Caramel or dulce de leche 394 g
- Bananas 4
- Double cream 300 ml
- Dark chocolate 1-2 pieces
Preparation
- 1
Mix 200 g plain flour, 100 g butter, 1 tbsp golden caster sugar, and 1 egg in a bowl. Add cold water as needed to form a dough.
- 2
Wrap the dough and let it chill in the fridge for 30 minutes.
- 3
Preheat your oven to 200°C.
- 4
Roll out the dough and line a tart tin. Prick the base with a fork.
- 5
Bake the pastry crust in the oven for 15 minutes until golden brown.
- 6
Remove the crust from the oven and let it cool completely.
- 7
Spread 394 g dulce de leche evenly over the cooled pastry base.
- 8
Slice 4 bananas and arrange the slices on top of the caramel layer.
- 9
Whip 300 ml double cream until it forms soft peaks.
- 10
Spread the whipped cream over the banana layer.
- 11
Grate 1-2 pieces of dark chocolate over the top to garnish.