Banoffee Pie

This is one indulgent dessert that you can eat without feeling guilty as it will go towards providing you with one of your five a day. This version has a pastry rather than the usual biscuit base and adds a little maple syrup to the toffee filling to give a deeper flavour. 

Recipe - Serves 10

For the pastry:

• 140g plain flour
• Pinch salt
• 65g butter, diced
• 1 egg, beaten
• Egg white, to seal

For the toffee filling:

• 1 tin condensed milk
• 75g butter
• 75g light brown sugar
• 50ml maple syrup
• Pinch salt

For the banana layer:

• 2 small bananas
• 1 tbsp lemon juice

For the cream topping and decoration:

• 250ml double cream
• Cocoa powder, to dust
• Banana chips, to decorate

Start by making the pastry. Put the flour and salt in a bowl and add the butter. Rub in to form breadcrumbs. Mix in the egg and bring together to a rough dough. Turn onto a work surface and knead for a few seconds to bring together. Wrap in clingfilm and chill for 30 minutes. 

Take two sheets of clingfilm and roll the pastry out between them to a circle 5mm thick and large enough to line an 18cm loose bottomed flan tin. Gently lift the pastry into the tin, pressing into the corners and up the edges. Ease the overhang over the top. Chill for a further 30 minutes.

Preheat the oven to 200C with a baking tray inside. Remove the tin from the fridge, prick with a fork, and line with a sheet of baking paper. Tip in some baking beans and press into the corners. Place into the oven on the preheated tray and bake for 15 minutes. Spoon out the baking beans, remove the baking paper, and return to the oven for a further 10-15 minutes until browned and set. Brush the inside with egg white then bake for a further 3-5 minutes to seal. Remove from the oven and place on a wire rack to cool. 

Meanwhile, combine the toffee ingredients in a pan and place over a medium heat. Stir to melted then turn up the heat and boil, stirring continuously, for a few minutes until browned. Use a sharp knife to trim the edges and neaten, then carefully remove the pastry case from the tin. Place on a plate and pour in the toffee. Leave to cool then place in the fridge to set.

Slice the banana into thin pieces and mix with lemon juice to prevent it browning. Lay it on top of the toffee, starting from the edges and working into the centre. Repeat to form two layers and so the whole tart is covered. 

Pour the cream in a bowl and whip to soft peaks. Spread on the banana layer almost to the edges. Dust with cocoa powder and sprinkle the broken banana chips. Chill until served.