This recipe was taken from the Delicious Cookbook As yummy as this looks and as proud as I was of the glossy texture of the chocolate caramel filling and the base (which came out of the non-stick pie dish very well) this pie was very disappointing!
What attracted me to this recipe was that I was searching for a simple no-bake dessert for a dinner party that looked impressive and of course tasted good. I thought that a twist on the traditional banoffi pie combining both caramel and chocolate would have been amazing. This recipe was very disappointing... I think it may have been the golden syrup that tipped the sweetness overboard and that was responsible for the sweet taste bud numbing texture of the dessert. Being the ultimate sweet tooth I was completely surprised at how I too was bewildered by the over-sweetness and tastelessness of this dish. The only thing you could taste was sweet -not caramel, not chocolate....
I love banoffi and that's where I think this recipe went wrong - you can't improve on it. Banoffi Pie is meant to be simple and it is meant to be caramel!!
I do still believe that when combined well chocolate and caramel can be a match made in heaven and perhaps I will attempt to improve and make it yummy. I will most likely remake the base of this dish again as a replacement for other pies or tarts that call for a chocolate pastry - this base was so easy, hassle free and effective.
Don't be deceived by the pictures - go for the traditional recipe...
Ingredients
250g dark chocolate digestive biscuits
180g unsalted butter
1 tbs Dutch cocoa powder, plus extra to dust
1/2 firmly packed cup (100g) brown sugar
395g can condensed milk
75g dark chocolate, melted
1 tbs golden syrup
300ml thickened cream
2 small bananas, sliced
180g unsalted butter
1 tbs Dutch cocoa powder, plus extra to dust
1/2 firmly packed cup (100g) brown sugar
395g can condensed milk
75g dark chocolate, melted
1 tbs golden syrup
300ml thickened cream
2 small bananas, sliced
Method
1) Finely crumb biscuits in a food processor. Melt 80g butter and add to crumbs with cocoa. Process to combine. Press into six 10cm loose-bottomed tart pans or as I did, just use one large loose-bottomed tart pan. Chill for 20 minutes until bases are firm.
2) Place sugar and remaining butter in a pan over low heat, stirring, until butter has melted. Add condensed milk and stir over low heat for 5 minutes or until mixture is a thick, golden caramel.
3) Remove from heat, then add chocolate and golden syrup, stirring to combine. Fill tart shells with caramel mixture, smoothing tops with a palette knife. Chill for at least 1 hour to set.
4)Whip cream until soft peaks form. When ready to serve, place tarts on plates, top with sliced banana and whipped cream, then dust with cocoa.
2) Place sugar and remaining butter in a pan over low heat, stirring, until butter has melted. Add condensed milk and stir over low heat for 5 minutes or until mixture is a thick, golden caramel.
3) Remove from heat, then add chocolate and golden syrup, stirring to combine. Fill tart shells with caramel mixture, smoothing tops with a palette knife. Chill for at least 1 hour to set.
4)Whip cream until soft peaks form. When ready to serve, place tarts on plates, top with sliced banana and whipped cream, then dust with cocoa.
Yours in yumminess,
Biss
