Ga banyak cerita yg aku tulis untuk KBB#5 ini.., yang pasti aku mencoba tantangan ini pada saat 2 minggu menjelang batas akhir. Sebenarnya di milis banyak sekali teman2 yg membahas hasil dr percobaan mrk masing2..ada yg ok ada yg gagal.., aku sih cuma baca sekilas aja..yang pasti setiap tantangan ini aku berusaha untuk mengamalkan secara utuh..apa yg tertulis di resep kecuali saat memanggang yg rada lebih lama sedikit dr proses dlm resepnya sendiri...

Semua persiapan bahan dan segala macam syukurlah emang udah ready.., jadi tanpa kesulitan berarti..aku membuat pie ini.., dan setelah step by step aku ikuti yang menjadi  catatan untukku hanyalah takaran gula, aku selalu kurangin sesuai selera..untuk kulit pie nya maupun untuk dulche de leche nya, sekaligus aku buat rada kental jd waktunya agak lamaan dikit dr anjuran di resep..,

ohya untuk hasil akhir..yach apa yg ada dirumah aja  coz ga ada WC jadi DCC aja yg aku taburkan.., saat dikeluarkan dr chiller..banoffee ini bisa diiris mulus kebetulan ada 3 loyang besar kecil yg aku buat.., loyang besar langsung tandas oleh para krucil dirumah ga sempat diphoto..dan yg bisa diambil photonya loyang yg lain..sayangnya..pas dipotong pd satu sisi bawah rada hancur sedikit tp secara keseluruhan..aku pikir sih berhasil..ada crunchy dan lembutnya berpadu jadi satu..hmmmm..lekker.....

Banoffee Pies

Source: Foodtown Magazine. October-November 2007; Cuisine Magazine, November 2002. with adjustments of pastry making and filling.

Pastry

300g flour, 150g unsalted butter, diced, 5 Tbs sugar, 2 egg yolks, 3 Tbs cold water

Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers. Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.

Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes.

Preheat the oven to 180C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.)

Filling

75g butter, 50g brown sugar, 3 Tbs milk, 300g sweetened condensed milk, 2 firm bananas, 300ml cream, ½ -1 cup white chocolate curls atau grated white chocolate

Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly.

Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill for at least 2 hours. Serve topped with the whipped cream, spooned or spread over the caramel, and the grated chocolate. (You can always use your piping bag and noozle! You are allowed to use nuts if you'd like). Makes 4-6.