A clas­sic ba­nana and tof­fee pie with an al­co­holic twist, for when the kids are in bed!


A boozy banof­fee pie for adults

Grown-up banof­fee pie

Serves 10 Prep 1 hr plus chill­ing Cook 50 mins 89p a por­tion 830 kcals, fat 58g, sat. fat 31g, sugar 36g 550g ready-made short­crust pas­try flour, for dust­ing FOR THE BA­NANA LAYER 4 large ba­nanas, peeled and halved

length­ways, cut into 3- 4 chunks 1 tbsp but­ter 1 tbsp golden caster sugar 397g can caramel, re­serv­ing 2 tbsp FOR THE CHOCO­LATE LAYER 300g dark choco­late 300ml pot dou­ble cream 2 tbsp caramel 3 tbsp dark rum 1 tbsp golden caster sugar TO SERVE 200ml pot dou­ble cream 2 tbsp ic­ing sugar a lit­tle co­coa and crème fraîche

Roll out the pas­try on a lightly floured sur­face un­til big enough to line a deep, round 20-22cm tart tin. Chill for 30 mins.

Heat oven to 200C/180C fan/gas 6. Line the pas­try with bak­ing parch­ment, fill with bak­ing beans, and bake for 15 mins un­til the sides are firm and turn­ing golden. Re­move the beans and parch­ment, and cook for an­other 15 mins un­til browned.

Mean­while, fry the ba­nanas, but­ter and sugar in a wide fry­ing pan un­til golden and caramelised. In a saucepan, bub­ble the caramel for 5 mins un­til slightly thick­ened.

Melt 25g of the choco­late, brush over the base of the tart case and set aside to har­den. Once the ba­nanas are cool, and the choco­late has set, ar­range the ba­nanas over the base. Top with the caramel, then chill.

Put the re­main­ing choco­late, cream, 2 tbsp caramel, the rum and sugar in a heat­proof bowl over a pan of barely sim­mer­ing wa­ter and melt un­til smooth. Pour the mix over the ba­nanas, then chill for at least 4 hrs.

Re­move the tart from the tin. Whip 200ml of dou­ble cream with the ic­ing sugar un­til it just holds its shape. Pipe swirls of cream around the edge, then dust with co­coa. Slice, and serve with a lit­tle crème fraîche.

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