Name: Individual banoffee pies
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10
Ingredients: Banoffee pies; 2 cup plain flour; 2 tablespoon caster sugar; 125 gram chilled butter, chopped; 1 egg yolk; 2 tablespoon chilled water; 300 millilitre thickened cream, whipped; 2 ripe bananas, peeled, sliced; 50 gram dark chocolate, grated; Caramel; 395 gram can condensed milk; 100 gram butter, chopped; 1/2 cup brown sugar; 1/2 teaspoon salt

Individual banoffee pies

With fresh bananas, a sweet toffee filling and a crumbly biscuit base, this recipe for banoffee pies creates a delicious dessert that can be enjoyed all year round with friends and family

Serves 10

Prep

20M

Cook

40M

Marinate

24H

Total

Ingredients

Banoffee pies

2 cup plain flour

2 tablespoon caster sugar

125 gram chilled butter, chopped

1 egg yolk

2 tablespoon chilled water

300 millilitre thickened cream, whipped

2 ripe bananas, peeled, sliced

50 gram dark chocolate, grated

Caramel

395 gram can condensed milk

100 gram butter, chopped

1/2 cup brown sugar

1/2 teaspoon salt

Method

Banoffee pies

1.In a food processor, pulse flour, sugar and butter until the mixture resembles fine breadcrumbs. Add yolk and water, then pulse to a dough.

2.Turn dough out on to a lightly floured surface. Knead gently until smooth. Shape into a flat disc, wrap in cling film and chill for 1 hour.

3.Lightly grease six 12cm tart pans. Preheat oven to moderate, 180°C. Preheat an oven tray.

4.Roll pastry out between 2 sheets of baking paper until 3mm thick. Cut out six 14cm circles. Ease into pans, trimming edges.

5.Place pans on hot oven tray and bake blind for 10 minutes. Remove paper and filling, then bake for a further 5 minutes. Cool.

Caramel

6.In a saucepan, combine all the ingredients. Stir over low heat until sugar dissolves. Cook for 8-10 minutes, stirring, until thickened and golden. Pour into cooled cases and chill overnight.

7.Top each tart with whipped cream, sliced banana and grated dark chocolate to serve.