mini banoffee pies

There are three components that make for the perfect dessert combination: banana, toffee and chocolate.  Although I have never had a real, full size banoffee pie before, I have made mini ones many, many times. They are always popular.

Google taught me something new today. Banoffee is a portmanteau.

Although I really like working with pastry, I made a biscuit base this time, as it worked out so well for my Rum Pecan Tarts. The biscuit is so much easier to work with, and much quicker to make as it doesn’t need chilling like pastry does. In the past I’ve used a range of caramel recipes. I prefer caramel made with brown sugar and milk, as it goes a lot darker but it can take a long time to thicken up. Condensed milk gives the same effect. Be careful not to heat for too long, as it can go really thick and firm – which is exactly what happened to mine as I was eager for it to darken.

If you’re not a banana fan you could top the caramel with anything: ice half with dark chocolate, half with white chocolate to make Neenish Tarts, garnish with toasted almonds, or simply sprinkle rock salt over the caramel.

Mini Banoffee Pies
Makes about 30 tart shells, and 15 tarts

1/2 cup butter, softened
1/2 cup sugar
1 egg
2 cups all purpose flour

1 can of sweetened condensed milk (alternatively you can make a caramel from milk and sugar)

1 banana
Dark chocolate
Greek yoghurt or whipped cream

Preheat oven to 180˚C.

For the tarts: Cream the butter and sugar together until light and fluffy. Incorporate egg, then flour. Pinch off balls of dough and place into each muffin hole. Form crust around sides with your fingertips – the thinner the better, but patch any holes. Bake in preheated oven until lightly golden, around 10 minutes. The biscuit will firm up on cooling.

For the caramel: Empty can of condensed milk into saucepan. Heat over medium-low heat, stirring constantly until thick. Caramel is ready when it has darkened slightly and is thick enough to not drip off upside down spoon.

For the assembly: Slice banana on an angle into thin slices. Pour caramel into cooled biscuit tart shells. Arrange a slice of banana on each tart. Dollop with yoghurt or cream and grate over dark chocolate.

Alternatively, here on TwoSpoons is one gorgeous  banoffee pie. If you’re wanting a full size pie, a little bit different to the traditional one, give this a go.

6 thoughts

  1. Pingback: raw chocolate coconut fudge & birthday dreams « De La Casa

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