New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Kate Slate
total prep 369 calories/serving
The name banoffee is a mash-up of banana and toffee, both well represented in this tart. Most banoffee pies call for mounds of whipped cream, but that just seems a little crazy to me, so I've used a smaller amount of heavy cream and added some Greek yogurt to keep the topping thick and rich. For the toffee layer I used toffee baking bits from Hershey's, which come in two flavors (both based on Heath bars): One is just the toffee bits and the other has chocolate too. If you can't find either of them, just finely chop 2 or 3 Heath bars and use that instead.
- 1/2 cup pecans (2 ounces)
- 5 ounces vanilla wafers (40 cookies), broken into pieces
- 4 teaspoons dark brown sugar
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1/2 cup toffee or chocolate/toffee baking bits
- FILLING AND TOPPING:
- 2/3 cup packed light brown sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 3 large eggs
- 1 3/4 cups milk
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 2 medium bananas (about 3/4 pound)
- 3 tablespoons dark brown sugar
- 1/2 cup Greek yogurt
- 1/2 cup chilled heavy cream
- Make the crust: Preheat the oven to 375°F. In a toaster oven or ungreased skillet, cook the pecans until lightly toasted, 3 to 5 minutes. In a food processor, combine the toasted pecans, vanilla wafers, dark brown sugar, and salt, and process to very fine crumbs. Drizzle in the melted butter and process to thoroughly combine. Press the mixture into the bottom and 3/4 inch up the sides of a 9-inch springform pan, making sure the side walls are thick. Sprinkle the bottom of the tart with the toffee bits. Bake for 10 minutes to set the crust. Set aside to cool.
- Meanwhile, make the filling: In a small saucepan, blend the light brown sugar, cornstarch, and salt. In a bowl, lightly beat the eggs, then whisk in the milk. Stir the milk mixture into the brown sugar mixture. Cook over medium heat, whisking constantly, until the mixture thickens, 5 to 6 minutes. Off the heat, stir in the butter and vanilla. Place a piece of buttered waxed paper or plastic wrap directly on the surface of the custard to keep a skin from forming, and set aside to cool to room temperature.
- Very thinly slice the bananas on the diagonal and cover the bottom of the tart shell in two layers. Spoon the custard over the bananas and smooth the top. Cover and refrigerate until set up, at least 4 hours. Just before serving, release the sides of the springform.
- Make the topping: Stir the dark brown sugar into the yogurt. Whip the cream until stiff peaks form. Fold into the yogurt. Spread in an even layer over the tart, or get ambitious and use a pastry bag and star tip to pipe rosettes all over the top.