Banana and Toffee and Cream, who wouldn't love it?
Prep Time35 mins
Cook Time3 hrs
Total Time3 hrs 35 mins
- 1 tin condenced milk
- 200 ml Cream
- 15 g Granulated Sugar
- 2 Bananas sliced
- Chocolate or coffee powder or both to taste
Short Crust Pastry (this will be enough for 2 pies)
- 330 g Flour
- 115 g Icing sugar
- 150 g Butter diced
- 1 Egg whisked
Boil the unopened tined condenced milk for about 3hours. And leave it to cool. (make this in advance)
Preheat the oven to 180c.
Put flour and icing sugar in a bowl and rub in with your fingerprints till it resembles coase breadcrumbs.
Add the egg and put it together to a ball and flatten it.
Devided to 2, wrap one and freeze it. Another one, you can use it immediately.
Roll it into about 3cm thickness and line the pie dish and pick all over with a folk.
Line the tart with baking paper, filled with baking beans or rice. Bake for about 10 minutes and remove the beans, bake for another 10 minutes. And remove the baking beans and the baking paper, then put it back to the oven to bake the bottom for about 5 minutes. Leave it to cool.
Whip the cream with sugar and vanilla.
When the tart base is cool, put the toffee and level.
Place sliced bananas on the toffee and put whipped cream on top. And sprinkle chocolate or coffee all over it. Place it in the fridge for at least 6hours to set before you sereve.