Banoffee Pie with Dulce de Leche- scary stuff!

Ban(ana) +(T)offee + pie=
Banoffee Pie is an indulgent but simple, no cook British dessert made from bananas, cream, chocolate and *Dulce de Leche on a base of either pastry or cookie crumbs. It's just one of those flavour combinations that work like a dream.
This is something that I had been meaning to make for a long time. Although Banoffee has become a classic English dessert, *Dulce de leche originates from South America so quite possibly my recent holiday to Brazil stirred a desire in me to taste once again the rich sweet taste of Banoffee Pie.
* Dulce de leche is a toffee/caramel like substance make from heating (for 3 hours!) tinned sweetened condensed milk until it thickens and reaches a golden colour. This itself is a daunting task- they are many warnings about exploding tins :-(....but you should be ok as long as you adhere to certain rules.
So the weekend before last, I risked life, limb and my kitchen units in order to satisfy my craving.
How to make Dulce de Leche:
Place the unopened can(s) of condensed milk in a(n old) large saucepan and cover it completely with water. The advice is to use an old pan but I didn't and my pan was fine. It is an idea to boil more cans at one time as it does store well in the closed tin can or in a sealed (sterilised) container in the fridge- if you can leave it alone- it is very hard to resist just spooning it out of the jar! (You will regret it afterwards)

Bring the water to a boil and reduce heat to a simmer. Place the pan lid on and cook the can, turning every so often, (I set my alarm for 30minute intervals) topping up with water as necessary for 2 1/2 - 3 hours. CAUTION: It is vital that the cans remain completely covered. When the time is up drain rain off the water and allow the cans to cool.
Do not try to open until the can is completely cool so make well in advance. it will be lovely and thick. I used just one can but if you really want to be indulgent use 1 1/2 cans per pie.
In the meantime you can make the crust of choice. I used ginger cookies with cinnamon. It isn't necessary to add extra sugar due to the sweetness of the filling.
RECIPE 1
Banoffee Pie:
180gr ginger cookies (or any cookies like digestive)
85gr butter
heaped tsp cinnamon
1 tin (397 gr)condensed milk ( I used Friesche Vlag from AH)
banana's sliced (I used 5 small)
200ml cream, whipped
cocoa for dusting plus grated plain chocolate.
Spring form, lined with a piece of greaseproof paper
Bash the cookies in a clean bag with a rolling pin or pestle. Heat butter in small pan until just melted. Add crumbs and mix. Press in the base and slightly on the sides of a spring form (mine was 24cm) with a spoon. Cool in a refrigerator.
Whip cream. Now it is a matter of just putting it together, layer of toffee (it will be thick and difficult to spread but don't be tempted to add milk, I did but it doesn't hold its shape good)- banana and cream (or banana- toffee and cream) Cool, just before serving sprinkle lavishly with cacao and grated plain chocolate. Enjoy!

Banoffee Pie even has film star status: It features briefly in one of the all time classic films: Love Actually, in the the painstaking scene where Juliet suddenly realises the true nature of Marks feelings...watch the continuality flaws the box containing the pie changes position several times on the TV stand and even disappears! Here

RECIPE 2
I still had a can over- but no worries, it didn't hang around for long! I fancied something a little different. I love the combination of banana and toffee but wanted a slight change. As I am a confessed chocoholic it didn't take me long to decide what twist to take on the Banoffee Pie - a Choco-Banoffe. I added a layer of rich chocolate *ganache but to conteract the sweetness I decided to make a bitter cocoa pastry base. It gives the pie a rich dark colour.
* Ganache is a French term is an icing or filling for pastries and glazings made from chocolate and cream. It is normally made by heating heavy/double cream, then pouring it over chopped dark chocolate. Note if you use milk chocolate it will not set properly! It should cut like butter.
I adjusted the Jamie Oliver Simple Chocolate Tart by halving the ingredients for the filling. I used my own base.

This photo actually doen't do it any justice, it looks a bit runny, look here

Choco Banoffee:
Pastry:
300gr plain flour/ cocoa to taste (not more than 50gr cocoa 250gr flour)
2 heaped tsp sugar
pinch salt
150gr butter
1 egg, beaten
little water as necessary
24cm spring form/ flan tin, lined with greasproof paper.

Add salt to flour, sprinkle in sugar. Rub the butter in to the flour, add (beaten) egg and enough water (very little) to form a dough. Handle as little as possible. Refrigerate for about an hour, this will rest the dough, it will be easier to handle and is less likely to shrink. Prewarm oven 180c /350f / gas 4
Roll out large enough to line the tin (including sides) Ideally this should rest again- pop it into the fridge for 10 minutes if you have time.
Bake "blind". Place baking beans on greaseproof paper (if you don't have beans carefully prick the pastry case with a fork not piercing completely through the pastry) and cook for 15minutes, remove greaseproof paper/beans and allow to cook for about another 10minutes. It is a fairly thick pastry so needs longer than normal. Leave to cool.
Spread one can of Dulce de Luche on the flan. Add 3 sliced Banana's.

Ganache:
157ml cream
1 level tablespoon caster sugar
pinch of salt
57gr butter softened
227gr dark chocolate
50ml milk
cocoa powder for dusting

Place the cream, sugar and a pinch of salt in a pan and bring to a boil. As soon as the mixture has boiled, remove from the heat and add the butter and chocolate. Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny. Sometimes this mixture looks like it has split. Allow it to cool down a bit more and whisk in a little extra cold milk until smooth. Scrape all the mixture into the pastry shell on top of the bananas. Shake the tart to even it out and allow it to cool. Dust with the cocoa powder.
If you really want to push the boat out serve with a dollop of cream. It won't be overly sweet due to the bitter pastry, it balances very well. I have wierd taste buds and added a drizzle of Crema di balsamico.

You could make lots of variations, what about serving as a dessert in individual glasses with a tart fruit (I'm thinking cranberries) on the bottom, then a layer of dulce de Leche and chocolate. Or a bottom layer of sponge soaked in brandy/ liqueur. Or add a topping of toasted and chopped hazelnuts. Or alternatively you could flavour the Dulce de leche with coffee.

So if YOU are looking for a bit of adventure in the kitchen, grab a couple of cans of condensed milk next time you are in your local supermarket and give it a go. You will be richly rewarded.