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Chocolate Banoffee Pie Recipe

PREPARATION: 25 MINS
BAKING: 5 MINS
MAKES 2 X 6" TARTS

 

Ingredients

For the base

  • 250 g digestive biscuits
  • 120 g Anchor butter, melted

For the caramel

  • 100 g Anchor butter
  • 100 g brown sugar
  • 200 g condensed milk
  • 100 g Anchor Whipping Cream
  • 30 g raisins
  • 4 bananas, by Gold Thon, sliced heart

Topping

  • 250 g Anchor Whipping Cream
  • Gold Thon Chocolate Freeze Dried Durian heart
  • Cocoa powder, dust on top

 

Directions

  1. To make the base, crush the digestive biscuits in the Panasonic food processor. Melt butter and combine with the crushed biscuits in a bowl. Press into prepared tart moulds.
  2. Bake the tart shells in the preheated Panasonic Cubie Oven at 160°C for 5 minutes. Set aside.
  3. To make the caramel, melt butter and sugar on a low heat and add in condensed milk, cream and simmerfor 2-3 minutes or until thick. Let it to cool down for 5-10 minutes.
  4. Pour the caramel onto the two tart shells, sprinkle raisins on top, then arrange some banana slicesover. Reserve some bananas for the topping.
  5. Chill in fridge.
  6. To prepare the topping, whip up the cream and spread them onto the pie and garnish with Gold Thon Chocolate Freeze Dried Durian, remaining banana slices and dust with cocoa powder.

 

Buy Gold Thon Chocolate Freeze Dried Durian here & Bananas here.