Changes, hints and thoughts for the future:

- I exchanged the rum and brandy (in the dough and filling) with coffee liqueur and then added coffee liqueur into the whipped cream topping, making this a Banoffee-Coffee tart...although you couldn't really taste the coffee, to be honest

- my brother John thought it wasn't sweet enough; he might have liked it better with chocolate pudding instead of the toffee on top of the bananas...Ban-ocolate Pie?

- for best results, use tart pans that have removable bottoms.

 

 

 

 

Banoffee Pies/Tarts

*Adapted from Anna Olson's recipe

Ingredients:

Pastry Dough:
1 cup ground almonds, lightly toasted
1 1/4 cups all purpose flour
2/3 cup sugar
zest of one lemon
3/4 teaspoon cinnamon
dash ground cloves
2/3 cup unsalted butter, cut into pieces and chilled
1 egg yolk
1 whole egg
1 tablespoon coffee liqueur

Filling:
3 bananas
1 tin condensed milk
3 tablespoons brown sugar
2 tablespoons whipping cream
1 tablespoon coffee liqueur
1 teaspoon vanilla extract
2 tablespoons unsalted butter

Topping:
1 cup whipping cream
2 tablespoons sugar
1 tablespoon coffee liqueur
chocolate shavings or cocoa powder, for garnish

Instructions:
1. Blend together almonds, flour, sugar, zest and spices. Cut in butter until the texture of coarse meal.
2. Stir together yolk, egg and liqueur and blend into dough until it just comes together. Shape dough into a disc, wrap and chill for 2 hours.
3. Preheat oven to 350.
4. On a lightly floured surface, roll out dough to just greater than 1/4-inch thick.
5. Cut out pieces to fit into four-inch tart shells, line with pastry, trim edges and chill 15 minutes.
6. Dock (prick holes in bottom of the pastry) pastry with a fork and line with parchment paper, weighted down with beans or pie weights. Bake for 20 minutes, until golden brown around the edges. Remove and allow to cool before going onto next step.
7. Slice bananas and arrange in bottom of each individual tart shell.
8 . Stir together condensed milk and brown sugar in a heavy-bottomed sauce pot.
9. Have ready remaining ingredients. Whisking constantly over medium heat, cook condensed milk until it thickens, about 8-10 minutes. Remove from heat and whisk in whipping cream, liqueur, vanilla and butter.
10. Pour over bananas in tarts and spread evenly. Chill for 30 minutes.
11. Whip whipping cream with sugar to soft peaks and add liqueur, mixing to combine.
12. Spread whipped cream topping on top of tarts or load piping bag with whipped cream and pipe onto tarts.
13. Drizzle melted chocolate and sprinkle with chocolate shavings or a dusting of cocoa powder for garnish.