KBB# 5: Banoffee Pies

It’s my 1st challenge from KBB, the Indonesian Baking Club. The host will send us the recipe with NO PICTURE, so we have a baking and creativity challenges. Isn’t it cool?




This time challenge is PASTRY ... hemmm I know nothing about pastry and never made it before... According to them: “To make pastry is quite unique. It should have a short processing on making time ‘cos if you have a long processing on making, OOO pastry becomes hard.”



When the time I like to make it, I thought that I can’t fulfil this challenge ‘cos I just injured my leg... But commitment is commitment... I should complete this challenge.



I didn’t really have any problem on processing time. On the 1st time, I rolled the pastry too thick, so I took off the pasty from tin and rolled it again til reached the thickness was quite thin.

The Caramel Filling was quite easy to make... and I didn’t use any chocolate curls or grated white chocolate ‘cos my hubby doesn’t like chocolate...

I asked my hubby to take it to his work place and share with his friends... The last report from his was it’s nice... all of his friends like it... HORAY....







Banoffee Pies
Source: Foodtown Magazine. October-November 2007; Cuisine Magazine, November 2002. with adjustments of pastry making and filling.



Pastry



300g flour, 150g unsalted butter, diced, 5 Tbs sugar, 2 egg yolks, 3 Tbs cold water




Method




Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers.



Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.


Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes.



Preheat the oven to 180C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.) ~ sorry forgot to take the pic ...^_^...

Filling

75g butter, 50g brown sugar, 3 Tbsp milk, 300g sweetened condensed milk, 2 firm bananas, 300ml cream, ½ -1 cup white chocolate curls or grated white chocolate

Method

Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly. ~ sorry forgot to take the pic ...^_^...

Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill it for at least 2 hours.

Serve topped with the whipped cream, spooned or spread over the caramel, and the grated chocolate. (You can always use your piping bag and nozzle! You are allowed to use nuts if you'd like). Make 4-6.


Happy reading...


Enjoy and Be Blessed