Salted caramel banoffee tart
Photo by Babiche Martens
For a sweet treat, you can’t beat banoffee pie. This is one American dish I can’t decline, with its smooth salted caramel, bananas and cream.
- Preheat an oven to 180C.
- Line a 22cm pie tin with pastry. Line with baking paper and rice and bake blind for 15 minutes. Remove and cool.
- To make the salted caramel — In a small pot melt the butter, add the brown sugar, cream and salt. Bring to a steady boil for 8 minutes, add the vanilla then remove from the heat and cool.
- When the caramel has cooled, spoon into tart base. Refrigerate until needed.
- Before serving, top the tart with cream and sliced bananas. If it is to sit for a while, squeeze lemon over the bananas before topping with cream.
See more of Angela's pastry recipes