Name: Chocolate banoffee pies
Cook time: 70 min
Total time: 70 min
Ingredients: 1 1/2 cup (225g) plain (all-purpose) flour; 1/4 cup (40g) icing (confectioners') sugar; 1/4 cup (25g) cocoa powder; 185 gram (6 ounces) cold unsalted butter, chopped coarsely; 1 egg yolk; 2 teaspoon iced water, approximately; 1 small_piece (130g) banana, sliced thinly; 1/3 cup (80ml) double (thick) cream; 1 teaspoon cocoa powder, extra; 60 gram (2 ounces) unsalted butter, chopped coarsely; 1/4 cup (55g) firmly packed light brown sugar; 1 cup (300g) sweetened condensed milk; 30 gram (1 ounce) dark eating (semi-sweet) chocolate, chopped coarsely; 2 teaspoon golden syrup or treacle

Ingredients

1 1/2 cup (225g) plain (all-purpose) flour

1/4 cup (40g) icing (confectioners') sugar

1/4 cup (25g) cocoa powder

185 gram (6 ounces) cold unsalted butter, chopped coarsely

1 egg yolk

2 teaspoon iced water, approximately

1 small_piece (130g) banana, sliced thinly

1/3 cup (80ml) double (thick) cream

1 teaspoon cocoa powder, extra

60 gram (2 ounces) unsalted butter, chopped coarsely

1/4 cup (55g) firmly packed light brown sugar

1 cup (300g) sweetened condensed milk

30 gram (1 ounce) dark eating (semi-sweet) chocolate, chopped coarsely

2 teaspoon golden syrup or treacle

Method

1.Process sifted flour, sugar and cocoa with butter until crumbly. With motor operating, add egg yolk and enough of the water to make ingredients cling together. Turn dough onto floured surface, knead gently until smooth. Wrap pastry in plastic, refrigerate 30 minutes.

2.Grease two 12-hole (1-tablespoon/20ml) mini muffin pans. Roll out half the pastry between sheets of baking paper until 5mm (¼ inch) thick. Cut out 12 x 6cm (2¼-inch) rounds, press rounds into holes of one pan. Prick base of pastry cases well with a fork. Repeat with remaining pastry and pan. Refrigerate 30 minutes.

3.Preheat oven to 220°C (200°C fan forced).

4.Bake pastry cases about 12 minutes. Stand cases in pan 5 minutes before transferring to wire rack to cool.

5.Meanwhile, make chocolate caramel filling. Stir butter and sugar in small saucepan over low heat until sugar dissolves. Add condensed milk, cook, stirring, about 5 minutes until mixture boils and thickens. Remove from heat, stir in chocolate and syrup until smooth.

6.Spoon hot filling into cases, cool. Refrigerate 1 hour.

7.Top pies with banana and cream, dust with a little extra sifted cocoa.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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