I’ve felt a little lost lately.
I mean that in the literal and figurative sense and every sense inbetween. I feel like everyone else is moving forward in leaps and bounds and I am…well I am not. Does that make sense?
Maybe it’s because loads of my friends got married this past year? Or maybe because my cousin recently announced she’s pregnant? Or that my youngest cousin is about to graduate high school? Things seem to be moving so fast!
And as a grown up, responsible, nearly 25-year-old, I decided that the best way to deal with all the feels is to get my baking on and make something that could clog up arteries all over the world.
Now I know you’ve heard of a banoffee pie and I know most people quiver when they think of making a banoffee pie. I don’t know if it’s the caramel, the bananas or the cream that scares people but apparently it does. Those things sound epic to me though.
I also have a confession of sorts. I don’t particularly like the biscuit base of a banoffee pie so I’ve changed it to a tart because I’ve used a sweet short crust pastry instead. You may think that’s crazy. It’s not. I recently went to a local restaurant where I was served a banoffee pie with such a hard baked base that I had to viciously attack it with my spoon to eat it. People were alarmed by the noise. My friend was embarrassed by the flying biscuit shards. Needless to say, it didn’t go well.
You won’t have that problem with this banoffee tart.
Short Crust Pastry
250g Plain Flour
125g Cold Butter
50g Caster Sugar
1 Egg Yolk
1 TBsp Cold Water (plus more)
1// Pop all the ingredients into a food processor and pulse until it resembles sand.
2// Slowly add the cold water to the processor and continue to pulse until the mixture comes together.
3// Turn onto a floured surface and knead together lightly.
4// Wrap the dough in cling film and pop into the fridge for 30 minutes.
5// Take the pastry out of the fridge and roll it out. I like to make mine super thin but you can make it as thick as you’d like. Remember that the pastry will shrink as it cooks.
6// I cut my pastry small to make mini-tarts but you can make a larger tart too. It’s up to you. I also did not blind bake* my tart casings but you can if you want to. If not, just pop the empty casings into a pre-heated oven at 180 degrees C for 10 minutes. Watch them carefully so they don’t burn!
7// Chop up a banana. Whip a bottle of cream with 1TBsp of sugar.
8// Let the casings cool, then put a slice or two of banana at the bottom of each casing, then fill the casing with pre-made caramel out of the can, then another slice or two of banana and then top with whipped cream.
See? Super freaking easy!
If you want to make the caramel instead of buying it in the can (that’s not really cheating but that’s fine) then it’s pretty simple! Just pop a can of condensed milk in a pot with boiling water (the water should cover as much of the tin as possible) and let it boil for 1 1/2 to 2 hours. It makes caramel. Just make sure the water doesn’t all boil away or it may explode!
*Blind baking is when you cover the raw dough with a piece of baking paper and then fill it with weights (uncooked rice, ceramic weights, uncooked pasta etc) to be baked. This cooks the pastry without giving it a brown colour or burning at the edges.
And that is the cheat’s guide to Banoffee Tarts!
I hope you enjoy this recipe and if you do, please leave a comment below to let me know and don’t forget to get involved with all my social media! I’d love to hear from you 🙂