Salted Banoffee Tart

This recipe is taken from Good Housekeeping magazine a couple of months ago. I baked it for a dinner party my parents were having with my boyfriend’s parents. It was very easy to make and tasted incredible. This dessert is not those on a diet as it is so calorific bit definitely keep this recipe in reserve for a delicious treat. I was also up for trying out this recipe as I had never made meringue before or any sort of meringue tart so it was fun to try that. Unfortunately I have lost the photographs I took of the finished dessert but I thought I would post the recipe anyway since it was so delicious.

Salted Banoffee Tart

For the base

  • 250g bourbon biscuits, finely crushed
  • 75g unsalted butter, melted

For the filling

  • 75g plain chocolate, chopped
  • 100g unsalted butter, chopped
  • 100g dark brown soft sugar
  • 397g tin condensed milk

For the topping

  • 2 large ripe bananas
  • 2 medium egg whites
  • 100g caster sugar

To make the base, mix together the crushed bourbon biscuits and melted butter until well combined. Press the mixture into the base and 2.5cm up the sides of a 20.5cm round spring form tin. Chill until needed.

Next make the filling. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Take the bowl off the heat and set aside.

Next, put the butter, brown sugar and condensed milk into a medium pan and heat, stirring constantly until the sugar dissolves. Bring to the boil, stirring constantly then take off the heat and mix in the melted chocolate. Add salt to taste.

Scrape the filling into the biscuit case, level and chill until firm.

To finish, preheat oven to its hottest setting (about 240C). Peel and fairly thinly slice the bananas and arrange in a layer on top of the filling. Put egg whites into a large bowl and use a handheld electric whisk to beat them until they hold stiff peaks. With beaters running, gradually add all the sugar until the mixture is thick and glossy. Spread over the bananas.

Bake for 3 minutes ir until the meringue is just tinged golden. Serve just warm or allow to cool completely.

 

 

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