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Ingredients for the tart:
225 gr Wholegrain Digestive bisquits
100 gr hazelnuts
50 gr Salted cashew nuts
160 gr mented butter
For the caramel:
2 cans of sweetened condensed milk
40 gr cream cheese
20 gr crème fresh 3,5% fat
For serving:
250 gr vanilla scented whipped cream
4 bananas chopped in slices
Sprinkles of dark chocolate or cocoa powder
Method
Caramel:
Place the sweetened condensed milk cans in a large, tall pan filled with water (the water has to be covering completely the cans). Boil for 3 hours checking occasionally and filling with water if it evaporates.
Tart:
Bake cashews and hazelnuts in preheated oven (180ο C) for about 10 minutes. Let cool and smash along with the cookies in the blender machine. In a large bowl mix the melted butter with the nuts-cookies until dough is formed. Lay the dough in a tart pan (24 cm diameter) and press to fit tightly. Refrigerate to rest.
Whipped cream:
Prepare the whipped cream scenting with vanilla and refrigerate until use. After boiling time has passed extract the cans of sweetened condensed milk from the pan and letcool. Use the mixer machine for about 7 minutes to whip them with the 20 gr crème fresh and thecream cheese until the caramel mixture has softened.
To serve:Lay the caramel mixture on top of the tart, then the banana slices and finish with the whipped cream on top. Sprinkle with dark chocolate, cocoa powder or chocolate ganache.
tip
Chocolate Ganache:
Heat up 300 gr of crème fresh to medium boil Melt 350 gr dark chocolate (72% cocoa) in bain marie. Mix with the crème fresh. Keep stirring until cool. Scent with liqueur banana (optional). Alternatively you can lay the ganache on top of the tart base followed by the caramel, banana slices and whipped cream.
In addition, for the caramel, crème fresh and cream cheese can be replaces with 40 gr peanut butter.
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| Banoffee |
225 gr Wholegrain Digestive bisquits
100 gr hazelnuts
50 gr Salted cashew nuts
160 gr mented butter
For the caramel:
2 cans of sweetened condensed milk
40 gr cream cheese
20 gr crème fresh 3,5% fat
For serving:
250 gr vanilla scented whipped cream
4 bananas chopped in slices
Sprinkles of dark chocolate or cocoa powder
Method
Caramel:
Place the sweetened condensed milk cans in a large, tall pan filled with water (the water has to be covering completely the cans). Boil for 3 hours checking occasionally and filling with water if it evaporates.
Tart:
Bake cashews and hazelnuts in preheated oven (180ο C) for about 10 minutes. Let cool and smash along with the cookies in the blender machine. In a large bowl mix the melted butter with the nuts-cookies until dough is formed. Lay the dough in a tart pan (24 cm diameter) and press to fit tightly. Refrigerate to rest.
Whipped cream:
Prepare the whipped cream scenting with vanilla and refrigerate until use. After boiling time has passed extract the cans of sweetened condensed milk from the pan and letcool. Use the mixer machine for about 7 minutes to whip them with the 20 gr crème fresh and thecream cheese until the caramel mixture has softened.
To serve:Lay the caramel mixture on top of the tart, then the banana slices and finish with the whipped cream on top. Sprinkle with dark chocolate, cocoa powder or chocolate ganache.
tip
Chocolate Ganache:
Heat up 300 gr of crème fresh to medium boil Melt 350 gr dark chocolate (72% cocoa) in bain marie. Mix with the crème fresh. Keep stirring until cool. Scent with liqueur banana (optional). Alternatively you can lay the ganache on top of the tart base followed by the caramel, banana slices and whipped cream.
In addition, for the caramel, crème fresh and cream cheese can be replaces with 40 gr peanut butter.
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