Ingredients
Banoffee pies
Caramel
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.
Note
- If you love banana, layer some extra slices over base of each tart case before covering with caramel.