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Banoffee Pie
DOUGH
150g flour
70g butter (melted and cooled)
1 egg yolk
1 vanilla sugar sachet
1 tbsp vinegar
2 tbsp water
a bit of salt
CARAMEL SAUCE
200g sugar
a pinch of salt
60ml water
80g sour cream, 25% fat content
4 tbsp butter
+butter and
flour -> baking pan
+2 medium
bananas
+220g sour
cream, 25% fat content, mixed with 15g sugar
Banoffee Pie is an English dessert, but I discovered it in India. I can
still remember seeing a scrumptious dish taken to the table of a Russian travel
couple, on our accommodation’s terrace in Goa. ’What did those people order?’ I
asked our waiter... and then... that plate smelling of fresh bananas got onto
our table, too.
I’ve kept trying out versions of the delicious Banoffee Pie and I think
that I’ve finally found one that I like.
I used this tart crust recipe. Bake it blind (I don’t have baking beans – I
keep trying to buy them –; if you have them, use them).
Cut the bananas into slices and fill the crust with them.
Pour the caramel sauce over; leave everything cool and decorate with the sour
cream mixed with the sugar.
Such a slice is a treat! Serve chilled.
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