# Banoffee Pie Recipe

## Ingredients
- 4 bananas, sliced
- 394g caramel or dulce de leche
- 300ml double cream
- Dark chocolate (optional)

### For the pastry
- 100g butter, chilled (plus extra for greasing)
- 200g plain flour
- 1 medium egg, separated
- 1 tbsp golden caster sugar

## Method
1. Make the pastry case: Put butter and flour in a food processor and pulse until it resembles fresh breadcrumbs. Add egg yolk and sugar, pulse again, then add very cold water a tbsp at a time until dough comes together.
2. Knead dough gently by hand until smooth ball forms. Wrap in cling film and chill for 30 minutes.
3. Heat oven to 190C/170C fan/gas 4. Grease a 23cm loose bottomed fluted tart tin. Roll out pastry and line the tin, leaving about 0.5cm of pastry over the edge and snip to length.
4. Line base with baking parchment and weigh down with baking beans/uncooked rice. Bake for 15 minutes. Remove parchment and beans, brush pastry with beaten egg white and bake another 15-20 minutes until golden and cooked. Cool completely.
5. Spread half the caramel on the pastry case, layer bananas on top, then cover with remaining caramel. Chill in fridge.
6. Whip the cream until thick and spoon over the tart. Grate dark chocolate over to garnish if using.

## Notes
- Serves 8-10.
- Prep time: 30 minutes.
- Cook time: 30-35 minutes.
- An easy family favorite. Recommended to serve with a generous dollop of cream.
