Name: Grown-up banoffee pie
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Yield: 10
Cuisine: American
Ingredients: 550g ready-made sweet shortcrust pastry; flour for dusting; 4 large eating-ripe bananas peeled and halved lengthways, then half cut into 3-4 shorter chunks; 1 tbsp butter; 1 tbsp golden caster sugar; 397g can caramel reserving 2 tbsp for the chocolate layer; 300g dark chocolate; 300ml pot double cream; 2 tbsp caramel; 3 tbsp dark rum; 1 tbsp golden caster sugar; 200ml pot double cream; 2 tbsp icing sugar; a little cocoa for dusting; crème fraîche (optional)

550g ready-made sweet shortcrust pastry
flour
for dusting

For the banana layer

4 large eating-ripe bananas
peeled and halved lengthways, then half cut into 3-4 shorter chunks
1 tbsp butter
1 tbsp golden caster sugar
397g can caramel
reserving 2 tbsp for the chocolate layer

For the chocolate layer

To serve

200ml pot double cream
2 tbsp icing sugar
a little cocoa
for dusting
crème fraîche
(optional)

Method

step 1
Roll out the pastry on a lightly floured surface until big enough to line a deep, round 20-22cm tart tin. Chill for 30 mins.
step 2
Heat oven to 200C/180C fan/gas 6. Line the pastry with baking parchment, fill with baking beans, and bake for 15 mins until the sides are firm and turning golden. Remove the beans and parchment, and cook for another 15 mins until browned.
step 3
Meanwhile, fry the bananas, butter and sugar in a wide frying pan until golden and caramelised. In a saucepan, bubble the caramel for 5 mins until slightly thickened.
step 4
Melt 25g of the chocolate, brush over the base of the tart case and set aside to harden. Once the bananas are cool, and the chocolate has set, arrange the bananas over the base. Top with the caramel, then chill while you make the topping.
step 5
Put the remaining chocolate, the cream, 2 tbsp caramel, the rum and sugar in a heatproof bowl over a pan of barely simmering water and melt until smooth and combined. Pour the mix over the bananas, then chill for at least 4 hrs.
step 6
To serve, remove the tart from the tin. Whip 200ml of double cream with the icing sugar until it is just holding its shape. Pipe swirls of cream around the edge of the tart, then dust with cocoa. Slice, and serve with a little crème fraîche, if you like.