Saturday, 7 July 2012

Banoffee Tarts

My friend is holding a "dessert night" tomorrow after our long-winded weekdays in hospital. Having too much sugar in a night won't cost you diabetes, won't ya? So I thought the quickest dessert that I could ever make in the nick of time, is my old-favourite classic banoffee tart. The crunchiness of the pastry, the sweet ripened bananas and the tasty gooey caramel will simply explode in your taste buds that makes you craving for it more. I collected the recipe from here.


395g can sweetened condensed milk
75g butter, chopped
½ cup (110g) firmly packed brown sugar
2 tablespoons golden syrup
2 large bananas (460g), sliced thinly
300ml thickened cream, whippedpastry
1½ cups (225g) plain flour
1 tablespoon icing sugar
140g cold butter, chopped
1 egg yolk
2 tablespoons cold water


Make pastry. Grease 24cm-round loose-based fluted flan tin. Roll dough between sheets of baking paper until large enough to line tin. Ease dough into tin; press into base and side. Trim edge; prick base all over with fork. Cover; refrigerate 30 minutes.Preheat oven to 200°C/180°C fan-forced.

Place tin on oven tray; cover dough with baking paper, fill with dried beans or rice. Bake 10 minutes; remove paper and beans carefully from pie shell. Bake a further 10 minutes; cool.

Meanwhile, combine condensed milk, butter, sugar and syrup in medium saucepan; cook over medium heat, stirring, about 10 minutes or until mixture is caramel-coloured. Stand 5 minutes; pour into pie shell, cool.

Top caramel with banana; top with whipped cream.

Process flour, sugar and butter until crumbly; add egg yolk and water, process until ingredients come together. Knead dough on floured surface until smooth. Wrap in plastic; refrigerate 30 minutes.





This is how I like the bananas to be served on the tart shells. Some people prefer the other way round, arranging them on top of the caramel.


A dollop of whipped cream will never fail to make this dessert more irresistible.

I just love bananas.Yummy.