Caramelised Banana and mascarpone "Banoffee Pie"

Ingredients

4 small sweet pastry tart shells (recipe to follow)

250g mascarpone

2 large bananas

Caramel sauce

Pistachio praline

Fresh raspberries

Chantilly cream

Crème Anglaise.

For the caramel sauce.

375 g sweetened condensed milk

70g brown sugar

Method

Combine in a pot and gently heat to a simmer.

Continually stir as sauce will easily stick

Cool.

For the bananas.

Cut bananas into batons

Sprinkle with caster sugar and caramelise with a blow torch until golden brown.

Allow too cool.

Alternately pan fry very quickly in a very hot nonstick pan.

For the pastry

250grams plain flour

100grams good cultured butter (cold)

100 grams icing sugar

1 organic free-range egg

half a vanilla pod scraped out.

One quarter of finely grated lemon rind

Combine all the dry ingredients with the butter and lemon rind. Rub in with your fingers or use an electric mixer with a paddle or food processer. Process until the mixture resembles breadcrumbs. Add eggs and carefully mix until the pastry just comes together. Be careful not to over work as this will cause the pastry to shrink in the oven. Form in to a log and rest in the fridge for several hours. Bring the pastry out and allow to slightly soften. Roll out evenly on a floured work surface until it is around 3 to 5mm thick. Line a 12 cm flan tin, trimming off the excess pastry. Rest in the fridge or freezer for a least one hour. Blind bake at 175 degrees until just cooked.

For the pistachio praline

150 g raw pistachios

200g caster sugar

150g water

Method

Place pistachios on a baking tray with baking paper.

Place the sugar and water in a pot.

Bring to a boil over a medium heat stirring until the sugar is clear.

Cook until golden.

Pour over the pistachios as soon as the sugar is a golden honey colour.

Allow too cool.

Crush or blitz in a food processor.

Store in an air tight container.

Chantilly Cream

200 mls of pure cream

50g icing sugar

1 tsp of vanilla

Method

Whip cream to soft peaks.

Add icing sugar and vanilla.

Whisk until incorporated.

Vanilla Anglaise

300ml of milk

3 egg yolks

30 g of caster sugar

1 tsp of vanilla

Method

Heat milk and vanilla in a pot.

Separate the eggs and place in a heat proof bowl.

Whisk in caster sugar.

Add on the warmed milk and whisk until the egg and sugar are well dissolved.

Return to pot and cook gently until the mixture thickens and coats the back of a spoon, around 80-degree celsius. Make sure to constantly stir otherwise mixture will split.

Cool on ice.

Strain and store.