Ginger Cake with Ginger Syrup
February 19, 2025
Crepes with Passionfruit Syrup
February 20, 2025Difficulty
Easy / Beginner
Prep time
20 minutes
Cooking time
50 minutes
Makes
8-10 servings
Description
This banoffee pie recipe is super creamy, rich and filled with natural banana flavor. This recipe is perfect to add extra sweetness for any gathering and celebration you have with your friends and family.
Instructions
- Place the hazelnuts onto a baking tray and roast them for 5 minutes or until they become golden brown and theirs skins loosen. Wrap the hot hazelnuts in a clean tea towel and rub to remove the skins. Return any odd hazelnuts that won't peel to the oven for a few minutes and repeat. Chop roughly and set aside.
- To make the pastry, place the butter and icing sugar into the bowl of an electric mixer fitted with a paddle attachment. Start on a low speed to incorporate the sugar, then beat on high speed until creamy. Add the flour and salt and beat on low speed for 30 seconds or until the mixture resembles coarse breadcrumbs. Add the egg and continue to beat for 1 minute or until the pastry just comes together to form a ball. Flatten out gently into a disc with your fingers, wrap in plastic film and refrigerate for 20 minutes.
- Grease a 24cm (4cm deep) tart tin with a removable base. Roll out the pastry between two 30cm sheets of baking paper until 3 mm thick. Peel off the top sheet of paper and reserve. Use the remaining paper to lift the pastry and turn it into the prepared tart tin. Peel off the paper and use your fingertips to press the pastry gently into the sides of the tin. Using your thumb, press any excess pastry over the edge of the tin to trim. Chill for 30 minutes
- Meanwhile, preheat the oven to 180 degree C fan-forced (200 degree C conventional).
- Lay the reserved baking paper over the chilled pastry case. Fill with baking beans, dried beans or rice and bake for 10-12 minutes, or until the pastry begins to colour. Remove the baking paper and weights and bake for another 10 minutes, until the pastry is golden brown and the base is thoroughly cooked. Set aside to cool.
- Carefully transfer the pastry shell to a serving plate. Fill with a 3cm layer of caramel, spreading out with the back of a spoon. Peel the bananas, cut them into thick slices and arrange in concentric circles on top of the caramel. Whip the cream with the icing sugar, then transfer to a piping bag fitted with a large plain nozzle. Pipe bulbs of cream on top of the banana and scatter with the chopped hazelnuts and grated chocolate.
Ingredients
- 40g hazelnuts
- 2 x 380g cans ready to serve caramel
- 4 bananas
- 200ml thickened cream
- 2 tablespoons icing sugar, sifted
- 20g dark chocolate (70%), grated
- 125g softened unsalted butter (sweet pastry)
- 30g icing sugar (sweet pastry)
- 240g plain flour (sweet pastry)
- Pinch fine sea salt (sweet pastry)
- 1 free-range egg (sweet pastry)
About me
At Crispy Crust Confections, we specialize in crafting delicious, high-quality desserts made with love and the finest ingredients. From cakes to cookies, each treat is baked fresh and designed to make your celebrations sweeter. Thank you for visiting, and we can't wait to share our passion for baking with you!