Ramadan Recipes: Salted Caramel & Hazelnut Banoffee Pie
The Salted Caramel & Hazelnut Banoffee Pie combines a no-bake crust, bananas, whipped cream and a thick caramel sauce, with a buttery biscuit base. You can enjoy it as an after Ifar dessert.
Ingredients
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- 30 Minutes
- 10 Serving
- 631 Calories
- 100gm blanched hazelnuts
- 4 tbsp sugar
- 300gm chocolate oat biscuits
- 85gm salted butter, melted
- 400gm caramelized milk
- 300ml double cream
- 3 tbsp dark brown sugar
- 1 tsp vanilla extract
- 3 medium bananas, peeled and sliced
Salted Caramel & Hazelnut Banoffee Pie
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Method & Directions
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- 25 Minutes
- Heat
تم نسخ الرابطPreheat the oven to 180°C and line a large baking tray with baking paper. Place the hazelnuts on a baking sheet, and roast them in the oven for 10-15 minutes until golden. Put in a bowl.
- Add
تم نسخ الرابطAdd the sugar, half of the roasted hazelnuts, and a small pinch of sea salt in a small saucepan over low heat. Cook gently for 7-10 minutes until the sugar turns to an amber colour. Pour the mixture on the baking tray. Leave to cool completely, and then cut into small pieces. Line the base of a 23cm fluted tart pan with baking paper.
- Crush
تم نسخ الرابطLet a food processor break the biscuits and mix with the rest of the hazelnuts to obtain a fine crumb. Put the crumbs in a bowl and mix with the melted butter. Press into the base and upside down of the tray, then chill in the fridge for 2 hours. Remove the cooled tart base from the tin, and then place it on a serving platter.
- Mix
تم نسخ الرابطSpoon the caramelized milk into a bowl and gently stir with a generous pinch of sea salt. Place the cream, brown sugar and vanilla in another bowl and beat gently with an electric mixer until lightly frothy. Spread the salted caramel on the base of the tart, then arrange the banana slices on top.
- Chill and Serve
تم نسخ الرابطRefrigerate for at least 3 hours, or overnight. Spread the hazelnut praline just before serving.