Banoffee tart

Step 1

Before making the recipe, chill the heavy cream & a large mixing bowl in the refrigerator. In another large bowl, combine flour, powdered sugar & a pinch of salt. Mix it all together.

Step 2

Add diced, softened butter to the mix. Use your fingers to toss the butter, creating a grainy, sandy consistency.

Step 3

Add the egg & mix by hand until the dough forms a ball. If the dough is sticky, add a pinch more of flour. Rest the dough in the fridge for about 30 min.

Step 4

Preheat the oven to 350°F. Flour the work surface & roll out the dough using a rolling pin. To easily remove it from the work surface, wrap it around the roller. Then lay it in a pie pan.

Step 5

Trim the excess dough with a knife & prick the bottom with a fork. Bake for 15 min at 350°F, until lightly golden. Remove from the oven & cool.

Step 6

Meanwhile, slice the bananas.

Step 7

Once the pie crust is cool, pour in the Dulce de leche & spread evenly.

Step 8

Layer the banana slices on top.

Step 9

Make the whipped cream by pouring cold heavy cream into the chilled bowl. Use an electric hand mixer to whisk until it becomes thickened & doubled in size.

Step 10

Spread a layer of whipped cream over the bananas.

Step 11

Garnish with a few chocolate shavings (optional). Serve & enjoy!