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.