
Lazy Sunday Banoffee Pie
Keep Sunday’s deliciously lazy with this simple banoffee pie recipe – a dessert showstopper. A golden shortcrust pastry base with gooey sweet caramel, cream, banana and chocolate. Divine!
Quick Stats
Easy
6 Servings
20 minutes bake time
Lazy Sunday Banoffee Pie
Keep Sunday’s deliciously lazy with this simple banoffee pie recipe – a dessert showstopper. A golden shortcrust pastry base with gooey sweet caramel, cream, banana and chocolate. Divine!
Ingredients
- 1 x 320 g pack ready rolled Jus-Rol™ Shortcrust Pastry
- 397 g can Condensed milk – Caramel or dulce de leche
- 4-5 small bananas, cut into 2cm wide diagonal slices
- 300 ml double cream, whisked to soft peaks
- 50 g milk or dark chocolate, grated
Equipment required
- Tart Tin
- Baking Beans
Techniques Used
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How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
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How to Blind Bake Pastry
How to Blind Bake Pastry
Once a flan tin or ring has been lined you may wish to bake it unfilled (baking blind), to then fill later with a cold filling or one which requires a lower cooking temperature. It is always best, if time allows, to chill the unbaked flan in the refrigerator for 10-15 minutes before baking blind.
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- Take a large piece of silicone baking or greaseproof paper and pleat it so that you can fit it into the flan tin easily.
- Press paper gently into flan case and allow excess to stand up around edges.
- Cover base with baking beans or similar. It is possible to buy ceramic baking beans which are re-usable, otherwise use uncooked rice, split peas or similar to weight down the base.
- Bake the flan according to recipe instructions, generally the flan is baked for 12-15 minutes then the paper and beans removed and the flan returned to oven to finish baking to a golden brown.
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Method
- Preheat oven to 200ºC (180ºC fan assisted oven)/400ºF/Gas 6.
- Unroll the pastry and line an 18-20cm tart tin – don’t trim off the excess pastry, as it will shrink a little when it cooks.
- Line with baking paper, fill with baking beans and bake blind for 15 mins.
- Remove the beans and paper and return the pastry to the oven for 5 minutes.
- Trim off any excess pastry.
- Allow to cool completely.
- Spoon the caramel condensed milk into the cooled pastry case, top with the bananas and the whisked cream. Decorate with the grated chocolate.
- Chill before serving!