Banoffee Pie

 
Serves 8

INGREDIENTS

Sweet Shortcrust Pastry

  • 250g plain flour
  • 100g icing sugar
  • pinch of salt
  • 150g unsalted butter, cubed or grated and refrigerated
  • 2 egg yolks
  • 1 egg
  • 1 tsp lemon zest
  • 1 tsp freshly grated nutmeg
  • Egg wash: 1 egg yolk lightly beaten with 25ml double cream or milk  
Filling
  • 400ml double cream
  • 1 tbsp espresso powder
  • ½ tsp vanilla extract
  • 1 jar of dulce de leche
  • 6 bananas, peeled and chopped
  • ¼ tsp ground cinnamon
Blanched Pecans
  • 60g pecans
  • 15g icing sugar
Equipment
  • One 23cm round tart tin
METHOD

Sweet Shortcrust Pastry

1. Sift the flour, icing sugar and salt from a height onto a cool, clean dry surface. Add the butter and work into the flour - work towards the middle, rubbing the mixture between your thumb and fingers but handling it as little as possible - until it resembles rough breadcrumbs.

2. Whisk together the egg and yolks and add them to the mix - with the lemon zest and nutmeg - and use a cold knife to bring it together into a ball of dough, taking care not to over-mix. Flour lightly, pat into a flat round and wrap in clingfilm.

3. Refrigerate overnight if possible, or for a minimum of an hour. Take the dough out of the fridge an hour before you need to roll it.

4. Preheat the oven to 180°C fan assisted/gas mark 6

5. Roll out the pastry to 5mm thick, then place in your prepared tart tin and refrigerate for around 30 minutes. Line, weigh down with baking beans and blind bake on a baking tray for 15-20 minutes.

6. Remove the beans, prick the base with a fork and bake for a further 10 minutes, or until browning and starting to crisp.

7. Remove from the oven, brush all over with a thin layer of egg wash, and bake for a further 2 minutes to seal. Remove and place on a wire rack to cool completely.

Blanched Pecans

1. Preheat the oven to 180°C fan assisted/gas mark 6

2. Rinse the pecans in cold water and drain. Transfer them to a clean bowl, sift the icing sugar over the top and stir quickly to coat them as evenly as you can.

3. Transfer to a lined baking tray and bake for 15 minutes, turning occasionally by tossing the tray. Tip onto a plate to cool.

Filling

1. Whip up the double cream with the espresso powder and vanilla.

2. Spread the dulce de leche in the cooled tart case, followed by the chopped bananas, whipped cream and the cooled pecans.

3. Sprinkle with the ground cinnamon and serve immediately.

For more recipes from Lily Vanilli's Sweet Tooth: Recipes and Tips from a Modern Artisan Bakery by Lily Jones, (Published by Canongate Books Ltd), £10.00, click here.