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Rum banoffee pie with caramelised bananas

Prepare
30 mins to 1 hour
Cook
less than 10 mins
Serve
6–8
Dietary
Vegetarian

A simple dessert recipe that is sure to impress, and with an extra boozy rum kick. For this recipe, you will need a chefs’ blow torch.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the base

  • 100g/3½oz smooth speculoos spread, such as Biscoff
  • 300g/10½oz speculoos biscuits

For the banana purée

For the caramelised bananas

For the cream

To serve

Method

  1. To make the base, blitz the spread with the biscuits in a food processor. Press the mixture into the pie dish. Set aside.

  2. To make the banana purée, heat the butter in a saucepan until it starts to turn brown. Add the bananas and vanilla and fry for a bit. Add the sugar and cook until the bananas caramelise, around 5 minutes. Add the rum and flambé. Remove from the heat, leave to cool and then blitz to a purée. Chill in the fridge for at least one hour.

  3. To make the caramelised bananas, sprinkle the bananas with the sugar. Use a chefs’ blow torch to glaze the banana slices. Set aside.

  4. To make the cream, semi-whip the double cream and icing sugar. Mix in the crème fraîche and set aside.

  5. To serve, assemble the tart by spooning the banana purée over the biscuit base. Layer in the caramelised bananas then top with the cream. Scatter over some chocolate curls, sprinkle over some cocoa powder and serve.