Banoffee Pie

Method

Using a sweet pastry, line an 18-centimetre loose-bottom flan ring or use a frozen 18-centimetre sweet pastry shell.

Mix together 200 grams of Barker’s Professional Caramel Classic Crème with 100 grams of Barker’s Professional Banana Patisserie Filling

Place in the prepared base, ensuring that you only fill to three-quarters full.

Note: Soften the fillings in the microwave before pouring and spreading into the prepared shells.

Bake the filled shells at 180 degrees Celcius for 15 to 20 minutes or until the pastry is golden brown and the filling is baked.

Remove from the oven and cool.

Then remove the flan rings or tart shells.

Using either fresh cream or Bettercreme pipe a decorative pattern over the Banana/Caramel Classic Crème.  (If using fresh cream this product must be refrigerated, however the flan cases can be made in advance and kept at an ambient temperature for 2 to 3 days).

Sprinkle with shaved or curled chocolate.

Note: For a different flavour add a small amount of cinnamon to the fresh cream. Can also be made in tartlets.

Banoffee Pie

Banoffee Pie

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