Brown Sugar Banoffee Pies

Method

1. 1

   Firstly decide which size tin you are going to use and then cut out circles of non-stick baking paper to fit snugly into the bottom of your tin, you will need these for baking blind (see page xx for baking blind tips).

2. 2

   To make the pastry, beat butter and brown sugar using an electric mixer until pale, about 5 minutes, then slowly add eggs and beat to combine. Add flour, beat until just combined, turn onto a lightly floured work surface, form into a disc, wrap in cling fill and chill for at least 30 minutes. Don’t be tempted to use your dough before the time is up, this dough needs it’s rest.

3. 3

   Preheat oven to 180C, fan160C, gas 6. When you are ready, roll your pastry on a lightly floured surface to the thickness of a fifty pence piece. Stamp out circles and fit them into the tartlet tin holes and chill for 30 minutes.

4. 4

   Line each hole with circles of non-stick baking paper and fill with baking blind beans. Bake for 10 minutes, then remove paper and baking beans and bake for another 5-7 minutes or until crisp. Remove from the tin and allow to cool completely.

5. 5

   Now you simply have to assemble the pies. Fill the bottom of your cases with condensed caramel, top with a little dollop of cream, a banana slice and a shaving of chocolate. Beautiful.

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