Guest Recipe: Mez's Banoffee Pies

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5 from 2 votes

Guest Recipe: Mez's Banoffee Pies

Prep Time1

Cook Time50

Cooling30

Total Time2 20

Course: Dessert

Cuisine: Dessert

Servings:

Calories: 186kcal

Author: Skinnymixers

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

Metric - Imperial

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.

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