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How to make Epic frozen banoffee pie

Yield = 8
Prep time: 6:00
Cook time: 0:50
Total time: 6:50

Ingredients

  • 80g butter, chopped, at room temperature
  • 100g (1/2 cup) caster sugar
  • 1 tablespoon granulated coffee
  • 2 1/2 tablespoons cocoa powder
  • 100g (1 cup) hazelnut meal
  • 60g plain flour
  • 1 teaspoon sea salt flakes
  • 400g frozen ripe banana, chopped
  • 100g (1/2 cup, firmly packed) brown sugar
  • 60g sour cream
  • Whipped cream, to decorate (optional)
  • Toffee, to decorate (optional)
  • Sliced banana, to decorate

Salted caramel

  • 250g caster sugar
  • 250ml (1 cup) pouring cream
  • 1 teaspoon sea salt flakes
  • 1 vanilla bean, halved, seeds scraped

Method

  • Step 1 Preheat oven to 180C/160C fan forced. Grease a round 23cm fluted tart tin with removable base.
  • Step 2 Use electric beaters to beat butter and sugar until pale and creamy. Sift coffee and cocoa over butter mixture. Add the hazelnut meal, flour and salt. Fold in until combined. Press firmly into base and side of prepared tin. Place in the fridge for 20 minutes to rest.
  • Step 3 Place tart on a baking tray. Line with baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove the paper and weights. Bake for a further 10-15 minutes, until firm. Transfer to a wire rack to cool.
  • Step 4 Blend the banana and brown sugar in a blender, in batches, until smooth, adding a little sour cream to help soften the mixture if needed. Transfer to a large bowl and fold through the remaining sour cream. Spoon the mixture into the cooled pastry case. Smooth the surface. Freeze for 4-6 hours, until firm.
  • Step 5 To make the salted caramel, stir the sugar and 125ml (½ cup) water in a saucepan over low heat until the sugar dissolves. Simmer for 10-15 minutes, until a deep caramel colour. Add cream and salt. Simmer until caramel reaches 110°C on a cook’s thermometer. Stir in the vanilla seeds and pod. Set aside to cool. Place in the fridge to chill. Once cold, remove vanilla pod. Spread the caramel over banana mixture. Return the tart to the freezer for 1 hour or until ready to serve.
  • Step 6 Transfer the tart to a serving plate. Top with the cream and toffee shards, if using, and sliced banana.