Ingredients
Pastry
- 400g sweet shortcrust pastry
- 100g butter
Caramel Filling
- 395g can sweetened condensed milk
- ¼ cup brown sugar
- 3 Tbsp golden syrup
Toppings
- 2 bananas
- 50g dark chocolate
- 1 ½ cups cream
Instructions
- Prepare the Tart Tin: Line a 27 cm tart tin with a circle of baking paper on the base to prevent sticking.
- Prepare the Pastry: Line the tin with the sweet shortcrust pastry, pressing it down firmly. Prick the pastry all over with a fork to prevent rising, then place the tin in the freezer for 20 minutes to chill the dough.
- Blind Bake the Pastry: Preheat the oven to 180°C fan bake. Place baking paper and baking beans onto the pastry and bake for 20 minutes. Remove the paper and beans, then bake for a further 5 minutes to crisp the base.
- Make the Caramel: While the pastry bakes, combine the sweetened condensed milk, brown sugar, and golden syrup in a saucepan over medium heat. Stir constantly for 15 minutes until the mixture thickens and is well combined, forming a smooth caramel.
- Assemble the Base: Pour the hot caramel into the cooled baked tart case. Allow it to cool to room temperature, then chill in the fridge for at least 60 minutes to set firmly.
- Prepare Toppings: Whip the cream until soft peaks form. Slice the bananas thinly and peel or grate the dark chocolate into shavings.
- Final Assembly: Arrange the banana slices evenly over the set caramel. Spoon or pipe the whipped cream on top, and sprinkle with dark chocolate shavings. Serve immediately for best texture and flavor.
Notes
- Blind baking helps prevent a soggy base by partially cooking the pastry before adding the wet filling.
- Stirring the caramel constantly prevents burning and ensures a smooth texture.
- Chilling the caramel filling is crucial for firm slices when serving.
- Use ripe but firm bananas to avoid mushy texture on the pie.
- Serving immediately after assembly preserves the whipped cream's texture.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
