Chocolate banoffee pie
A decadent Chocolate Banoffee Pie that can be made in approximately 4 hours, perfect for a special occasion or dessert. This recipe covers 18% of your daily requirements of vitamins and minerals, making it a tasty and indulgent treat for any chocolate lover.
Ingredients
banana
2 large
butter
100 g
red velvet cookie
270 g
ritz crackers
40 g
cream
300 ml
dark brown sugar
100 g
dark chocolate
300 g
powdered sugar
2 Tbs
sweetened condensed milk
400 g
vanilla essence
1 tsp
Method
- Preheat oven to 180 degrees CProcess chocolate digestives and salted crackers in a food processor till crumbs
- Mix the cookie/cracker crumbs with the browned butter and stir till combined and sticky (this is SO delicious, try not to eat it all!)Get a 20cm diameter tart tin with a loose base and press the crumbly cookie mixture into it, filling out the shape. Make sure to press down the back of a spoon, and use damp hands to aid the process of putting it up the sides.Chill for 20 minutes and then put to bake for 8-10 minutes. (
- Place it on top of a tray with baking paper since butter will leak a little)
- Remove from the oven and let sit to room temperature.Start making the toffee by placing melting the butter and brown sugar over medium-low heat till smooth.
- Add in the sweetened condensed milk and bring to boiling point, before removing from heat. Make sure the mixture is thick and golden.
- Add in the vanilla essence.
- Let cool for 1/2 hour to 45 minutes, or till not hot to touch.Lightly coat the bottom of the tart shell with a few spoonfuls of the toffee sauce,
- Place a layer of bananas on top, making sure there are not banana pieces one on top of the other.
- Pour a generous helping of the sauce on top, making sure to cover the bananas.Depending on your tart shell's depth, add another layer of bananas on top, then another layer of sauce.
- Place into the fridge to chill for 2-3 hours.Meanwhile make the whipped cream by whipping the thickened cream with the vanilla essence and icing mixture till it holds its peak.Meanwhile make the dark chocolate shards: Melt the chocolate in 20 second bursts in the microwave and pour onto a piece of baking paper.
- Spread using a flat spatula, leaving a thin coating of chocolate.
- Place in the fridge (if it is wonky, no worries) and remove from the fridge after an hour. Break into pieces to use.Assemble the tart: Pipe little cornets all over the tart. Arrange pieces of chocolate shard on top artfully.
Nutrition:
885 kcal
Carbs
98 g
Fat
51 g
Protein
11 g
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