Bananas, whipped cream, buttery pastry and a delightful thick caramel sauce… there is a very good reason that Mez is famous for her Banoffee Pies Thermomix recipe!
Our 2nd new recipe to celebrate 10 years of Skinnymixers is a sweet treat that doesn’t last long in the Skinnymixer’s HQ Test Kitchen…. Mez’s famous Banoffee Tart Pies. There is just something about the simplicity of this flavour combination that creates the ultimate comfort food.
You can either make one big tart, 24 mini tarts or however many tart cases you have.
The pastry bases can be made ahead of schedule and frozen after baking. We recommend topping with the fresh ripe banana and cream right before serving.
If you don’t like banana, that’s completely ok we won’t judge you if you replace with fresh strawberries or even omit.
Make sure you store your Banoffee Pies in the fridge until you are ready to serve. They will keep uncovered in the fridge for 2-3 days but we recommend adding the banana and cream fresh when serving for best results and to avoid the banana going brown!
We haven’t tested these Banoffee Pies dairy-free yet, so we would love your feedback on this!
Ingredients
Pastry
- 40 g raw sugar
- 200 g plain flour
- 1/2 tsp baking powder
- 125 g butter - cubed, cold from fridge
- 40 g cold water
Caramel
- 60 g butter - cubed
- 180 g brown sugar
- 40 g plain flour
- 350 g milk
- 2 egg yolks
- 1 tsp vanilla paste
- 1/2 tsp salt
Topping
- 250-300 g cream
- 1 tsp vanilla paste
- 2 bananas - ripe
Instructions
- Add raw sugar to mixer bowl and mill for 30 secs/speed 9/MC on. Scrape mixer bowl down.
- Add remaining pastry ingredients except for the water. Set machine for 30 seconds/speed 4/MC off and add the water through the lid as it is blending.
- Tip the pastry out onto the bench. It will resemble breadcrumbs but compact together with your hands to form a flat disc and wrap in cling film and put in the fridge for 1 hr to rest.
- While your dough is resting, prepare the caramel. Without washing the bowl, add the caramel butter to the mixer bowl. Melt for 3 min/60℃/speed 2/MC off.
- Add brown sugar and plain flour, mix together 10 sec/speed 4/MC on. Scrape mixer bowl down.
- Add remaining caramel ingredients and mix together 10 secs/speed 4/MC on. Scrape mixer bowl down.
- Start to heat your caramel for 3 min/50℃/speed 2/simmering basket on top of lid.
- Increase temperature, cook for 5 min/70℃/speed 2/simmering basket on top of lid.
- Increase temperature again, cook for 15 min/steaming temp/speed 2/simmering basket on top of lid. Set caramel aside to cool. It will be extremely hot so be careful.
- Preheat the oven to 180C. Remove your dough from the fridge and roll out to 2-3mm in thickness. You can choose to make a large tart or smaller tarts. Ensure you grease tart base and place your dough onto the tart base. You will need to blind bake your tart base first. Place baking paper on top of your dough and place baking beads onto the baking paper.
- Bake in oven for 15 min, remove baking paper and beads and cook for a further 5-10 min depending on if you're making smaller tarts or a large tart base.
- In a clean mixer bowl, insert the butterfly whisk. Add cream and vanilla paste, whip the cream for 30 sec/speed 4/MC on. Set aside into the fridge until ready to assemble your tart.
- Place caramel into your tart base or bases. Allow to cool on bench or fridge. Once cool enough, slice your bananas and arrange on top of your caramel. Add your cream by either rustically placing cream on top or be creative and pipe on top. Serve and enjoy.
Nutrition
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