Recipes for the Busy Family: Banoffee Pies

Ingredients (serves 6)

Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Divide the biscuit mixture among six round 8cm (base measurement) fluted tart tins with removable bases. Use the back of a metal spoon to firmly press the biscuit mixture over the base and side of each tin. Place in the fridge until required.
To make caramel filling, place condensed milk, sugar and butter in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 10-12 minutes or until caramel thickens (do not boil).
Pour the hot caramel evenly among biscuit bases. Cover with plastic wrap and place in the fridge for 1 hour to chill.
Peel and thinly slice bananas, and arrange over the caramel filling. Top pies with a dollop of cream and serve immediately.

Place the unopened can of condensed milk in a large saucepan and add enough cold water to cover. Bring to the boil, then reduce heat to low and simmer for at least 3 hours, topping up water when necessary. Remove from heat and allow the can to cool in the water. Refrigerate until needed.
To make the pastry, place flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and 2 tablespoons cold water and process until the mixture forms a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 190°C.
Roll out pastry on a lightly floured surface and use to line eight 2 x 10cm round tart pans. Chill for a further 15 minutes. Line the pastry with non-stick baking paper and fill with rice or pastry weights. Bake in the oven for 10 minutes. Remove paper and weights and return to the oven for 15 minutes until crisp and golden. Remove from oven and set aside to cool.
To serve, open the condensed milk (which should now be toffee) and pour a little into each pastry shell, smoothing the top. Thinly slice the bananas, toss in the lemon juice, then place an overlapping layer over the toffee. Whip the cream and pile on top. Decorate with the chocolate.

Lightly grease eight 10cm loose-bottomed tart pans. Place the biscuits in a food processor and pulse to make crumbs. Pulse in the melted butter until well combined, then press the mixture into the base and sides of the tart pans. Pour the caramel over the base, then chill until needed. Just before serving, slice the bananas and lay over the top of the caramel. Top with whipped cream, then garnish with grated chocolate.

Place a flat baking tray in oven. Preheat oven and tray to 200°C. Use pastry to line base and sides of a 3cm deep, 20cm (base) loose-based fluted tart pan. Trim excess pastry. Place in the freezer for 20 minutes or until frozen.
Place tart pan on hot baking tray. Bake pastry for 15 to 18 minutes or until light golden. Transfer to a wire rack. Cool completely in pan. Remove pastry case from pan and place on serving plate.
Using a balloon whisk, whisk caramel in a bowl until smooth. Spoon into pastry case. Peel bananas and cut into 1cm-thick slices. Drizzle with lemon juice, turning gently to coat. Arrange banana slices on tart just before serving. Serve with cream.

Note: Top 'n' Fill is a thick caramel filling made from milk and cane sugar. You will find it in the baking aisle of the supermarket, near the cooking chocolate.
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