"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy
Reply
 
Thread Tools Display Modes
 
Old 05-20-2005, 06:35 AM   #1
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Banoffee tartlets

Makes four 10cm tartlets

400ml tin sweetened condensed milk
100ml double cream
90g cold unsalted butter, cubed
120g plain flour, sifted
25g icing sugar, sifted
1 tablespoon very cold water
2 medium bananas
200ml double cream, whipped
4 tablespoons grated plain chocolate

To make the toffee sauce, place the can of condensed milk, unopened, in a saucepan and cover with cold water. Bring to the boil and keep on a steady simmer for 3 hours, topping up the water if necessary. Turn off the heat and allow the can to cool in the saucepan.

Once cool, open the can and measure out 250g caramelised milk. Place this in a large bowl and add the whipped double cream. Whisk to create a thick toffee. Keep aside at room temperature. (Alternatively, use a ready made toffee sauce about 250g weight.)

To make the pastry, place the butter in a bowl. Add the flour and icing sugar and lightly rub in with your hands until the mixture resembles breadcrumbs. Add the cold water and work the mixture briefly until it forms a ball. Lightly flatten, wrap in clingfilm and refrigerate for 25 minutes.

Preheat the oven to 200C/gas 6. Take the pastry out of the fridge, roll it out and use to line 4 x 10cm tartlet cases. Line each with foil and pour in dried beans or rice to fill the case. Fold the foil over the beans or rice so that you have a small parcel in the case.

Bake for 10 minutes then take the pastry out of the oven. Carefully remove the foil parcels and place the tartlet cases back in the oven for a few minutes, until the bases colour nicely. Take out of the oven and allow to cool.

Peel the bananas, cut into diagonal slices and use to cover the base of each tart. Allow about half a banana per tart, possibly a little less. Fill each case with toffee sauce and refrigerate immediately. Keep in the fridge for about 2 hours, so that the toffee firms up.

Take out of the fridge, and leave to return to room temperature. Place a generous dollop of whipped double cream on each portion. Sprinkle with some grated chocolate and serve.

__________________
Ishbel is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:26 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.