Servings

8

Cook

25 min

I made this pie, a combination of banoffee and pecan pie, for my son’s birthday cake. It’s my version of his two favourite pies combined and, I have to tell you, tasted amazing. The combination of chocolate and caramel mousse made this quite special and I am happy to say, was well received.

Pecan Banoffee Pie

INGREDIENTS
For the Pastry

125g butter

¼ tsp salt

80g icing sugar

30g ground almonds

1 medium egg

275g plain flour

For the Chocolate Mousse

50ml single cream

10g caster sugar

75g dark chocolate (min 70% cocoa)

120ml double cream

For the Caramel Mousse

140ml caramel sauce, (I used shop bought) or homemade, see Tip

120ml double cream

2 leaves of gelatine

25ml single cream

To Finish

70g pecan nuts, chopped

3 small bananas, sliced

1 tbsp caramel sauce

140ml double cream

25g caster sugar

1 tsp vanilla essence

METHOD

For the pastry sift the flour into a mixing bowl.  Add the ground almonds and butter and rub in until the mixture resembles fine breadcrumbs.  Stir in the sugar and the salt.  Add the egg to the flour mixture and mix in with a round-bladed knife.  Gather everything together to make a soft dough. Don’t over-mix.  Wrap the pastry in cling film and chill for at least 30 minutes before rolling out.

Grease and base line a 18cm tin with baking parchment.  Roll out the pastry on a worktop lightly dusted with flour or, between sheets of baking parchment, to 3 mm thickness.  Line the tin with the pastry and press the dough into the corners of the tin using your fingers; trim off the edges to about 3 mm above the tin.  Any leftover dough freezes well and can be used another time.  Prick base of the pastry with a fork.  Chill for 30 minutes.

Heat the oven to 200C/180C fan.  Set the flan tin on the baking sheet.  Fill the pastry case with a round of baking paper and add baking beans. Bake for 15 minutes, then carefully remove the paper and beans and cook the pastry for 10 minutes more, until golden.  Carefully trim off the excess pastry using a small sharp knife and leave the pastry to cool on a cooling rack.

For the chocolate mousse, heat the single cream and the sugar in a small saucepan until simmering.  Remove from the heat and crumble in the chocolate.  Leave to stand for 2 minutes, then stir until smooth.   Beat the double cream in a mixing bowl with an electric hand mixer until soft peaks form.  Gently fold the cream into the chocolate until well combined.

Pour the chocolate into the pastry base and smooth the surface with a palette knife.  Place into the fridge for at least 1 hour or until set.

For the caramel mousse, soak the gelatine for 10 minutes in cold water.  Beat the double cream in a mixing bowl with an electric hand mixer until soft peaks form. Heat the single cream until just below boiling and add the squeezed out gelatine. Stir until dissolved and add to the beaten cream. Gently stir in the caramel sauce until thoroughly combined.

Remove the tart from the fridge and sprinkle the pecans over the chocolate mousse. Spread the caramel mousse over the top and refrigerate again for 2 hours or until set.

To finish, arrange the banana slices over the caramel mousse. Beat the double cream, sugar and vanilla essence in a mixing bowl with an electric hand mixer until soft peaks form. Spread the cream over the bananas and drizzle with the remaining caramel sauce.

Tip:

For the caramel sauce (Recipe taken form BBC Good Food)

INGREDIENTS

250g caster sugar

142ml pot double cream

50g butter

METHOD

Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 minutes until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool. Store any leftover sauce in the fridge.

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