This is a simple, light and easy dessert which requests no cooking. Just make it 4 hours before serving. You will be delighted with its finesse.
Banoffee Pie (Tarte aux bananes)
Ingredients
- 1 Pack Digestive biscuit I left 4 pieces unused
- 80 g Salted butter
- 200 ml Dulce de leche Homemade
- 250 ml Whipping cream crème fleurette
- 50 g Icing sugar sucre glacé
- 4 pieces Toasted macadamia nuts optional for decoration purpose
- 1 tablespoon Coconut sugar optional for decoration purpose
Instructions
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Prepare the dulce de leche in advance if it’s homemade
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Crush the biscuits in a mortar then mix it by hand with the softened salted butter to form a shortbread. Place a piece of baking paper at the base of the mold and spread the shortbread to form a thin pie crust.
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Put the crust in the fridge for 15 minutes
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In the meantime, cut the bananas into round slices (not too thin to keep the chewy texture)
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Whip up the cream (firmly) and add the icing sugar
Assemble
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Take out the pie crust from the fridge
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Add a thin layer of the dulce de leche to the crust
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Spread the sliced bananas
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Put a thin layer of the whipped cream
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Put the pie in the fridge for at least 4 hours before serving
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In a bowl, mix the crushed macadamia nuts and the coconut sugar then sprinkle the mixture on the pie before serving
Recipe Notes
* I left 4 pieces of Digestive biscuits unused to have a thinner crust.
* I used a 7 inch spring form baking mold (see photo).
* Cut a piece of baking paper larger than the mold base to facilitate taking out the pie from the mold. I just slide it onto a chopping board or serving plate.
