Banoffee pie originated at a restaurant in East Sussex in the early 1970s; its name combines the English words for banana and toffee. Layers of milk caramel, fresh banana slices, and whipped cream sit on a buttery cookie crust, with no oven required. This recipe uses ready-made dulce de leche for the caramel; it does not use the method of boiling an unopened can in water, which risks the can exploding.
Process the cookies into fine, sand-like crumbs. If you do not have a food processor, put them in a sturdy bag and crush them with a rolling pin. Any large pieces can make the crust crumble when sliced.
Mix the melted butter into the cookie crumbs until the mixture feels like wet sand and holds together when squeezed in your palm. Transfer it to the base and sides of a 23 cm pie pan with a removable bottom, then press it firmly with the flat bottom of a glass. Refrigerate the pan.
Stir the dulce de leche in a bowl with a spoon to soften it. Pour it over the firm crust and spread it evenly to the edges with the back of a spoon.
Peel the bananas and cut them diagonally into 1 cm slices. Arrange them over the caramel, overlapping them slightly so the caramel is completely covered.
Whip the cold cream with the confectioners’ sugar until soft peaks form. Spoon it over the bananas and spread it into waves with a spatula, or pipe it on with a pastry bag.
Finely grate the dark chocolate over the cream. Release the tart by pushing up from beneath the pan’s base, then cut it with a sharp knife.
Chill the biscuit crust until firm before spreading on the caramel. After adding the bananas and cream, eat the pie the same day; the bananas will darken and the cream will release liquid if it sits.
Çikolatayı rendeleyip üste serptim, karamelin tatlılığını kesti. Bitter olanından seçin; sütlü çikolatayla denedim ve tatlının üstüne bir kat daha şeker binmiş gibi oldu.
Muzları karamelin üstüne dizdikten hemen sonra kremayla kapattım, açıkta bıraktığım birkaç dilim kararmaya başlamıştı.
Kremayı sert çırpmak gerekiyor, yumuşak krema karamelin üstünde kayıyor.
Sert çırpmak doğru ama tereyağlanma sınırına dikkat. Krema buzdolabından yeni çıkmış olsun, soğuk kremayı sertleştirmek daha kolay ve daha kararlı oluyor.
Tabanı bastırırken bardak dibiyle sıkıştırdım, gevşek bastırılan taban dilimlerken dağılıyor. Kenarlara da aynı kalınlıkta bastırmak gerekiyor, ortası kalın kenarı ince kalan tabanım dilimin ucundan kırıldı.
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