Lighter banof­fee pie

Easy Cook - - WEEKEND TARTS -

To save time, buy a caramel-flavoured con­densed milk to spread in the base of the tart and skip step 2. Serves 8 Prep 40 mins plus chill­ing Cook 30 mins

FOR THE BASE

200g shop-bought short­crust pas­try plain flour, for dust­ing

FOR THE TOF­FEE LAYER

25g light mus­co­v­ado su­gar 25g but­ter 397g can con­densed milk 4 tbsp half-fat crème fraîche

FOR THE TOP­PING

100ml whip­ping cream ¼ tsp in­stant cof­fee gran­ules 2 tsp golden caster su­gar 200g 2% Greek yo­gurt 85g half-fat crème fraîche 1 large ba­nana 1 tsp le­mon juice sifted co­coa pow­der, for dust­ing

1 Heat oven to 200C/180C fan/gas 6. Roll out the pas­try on a lightly floured work sur­face and use to line a round 23cm x 2.5cm deep loose-bot­tomed tart tin. Lightly prick the pas­try base with a fork, then line the pas­try with foil and add bak­ing beans. Sit the tin on a bak­ing sheet and blind-bake for 15 mins to set the pas­try, then re­move the foil and beans. Bake for a fur­ther 5- 6 mins un­til the pas­try is cooked and pale golden all over. Cool, then re­move the tin and put on a flat serv­ing plate.

2 For the tof­fee, put the su­gar and but­ter in a heavy-based pan. Stir over a low heat for 2-3 mins un­til the but­ter has melted and the su­gar is start­ing to dis­solve. (The but­ter will have blended in and the mix­ture will be thick and fudgy.) Pour in the con­densed milk and turn up the heat un­til bub­bling. Stir con­stantly as it bub­bles away for 6-7 mins, un­til it thick­ens and turns a light caramel colour. Stir con­stantly, or it may burn. Re­move from the heat, stir un­til the bub­bles sub­side, then beat in the crème fraîche. Pour into the pas­try case and spread evenly. Chill un­til set, about 1 hr.

3 For the top­ping, pour the whip­ping cream into a mix­ing bowl and sprin­kle over the cof­fee and su­gar. Leave for a few mins for the cof­fee gran­ules to dis­solve while you mix the yo­gurt and crème fraîche to­gether. Whisk the cream quite stiffly with­out over-beat­ing it, then fold in the yo­gurt and crème fraîche.

4 Cut two-thirds of the ba­nana into long, thin di­ag­o­nal slices. Scat­ter them over the tof­fee layer. Thinly slice the rest of the ba­nana di­ag­o­nally and toss the slices in the le­mon juice. Spoon the creamy top­ping over the tof­fee in big spoon­fuls, spread­ing lightly and creat­ing a few bil­lowy swirls with the spoon. Stick the le­mony ba­nana slices into the creamy top­ping. Chill for 30 mins-1 hr. Serve sprin­kled with a dust­ing of sifted co­coa pow­der. Best eaten the same day. PER SERV­ING 428 kcals, fat 23g, sat­u­rates 12g, carbs 45g, sug­ars 35g, fi­bre 0.8g, pro­tein 9g, salt 0.5g

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