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Mini Banoffee Pies
with digestive biscuit, banana, butter, cream and condensed milk
Banana and toffee are a heavenly combination in this traditional sweet pie. Excellent novelty for Christmas dinner or any dinner of friends and / or family. As they are made in individual format, it is easy to store the leftovers. However, if you don't have mini pie shapes, you can also make a big pie.
Break the cookies into pieces and melt in a small 125g butter pan. Book both.
Add the broken crackers with the melted butter, in a food processor, and grind until you have a crumble-like preparation.
Divide the crumble by the bottom and sides of six pie shapes with the removable bottom and 8 cm in diameter and press well to smooth the base (you can also use a large pie shape).
Refrigerate while preparing the filling.
For the filling:
Cook, without stopping, for 10 to 12 min, until thickened, but without boiling.
Distribute the filling over the tart bases, cover with cling film and refrigerate for 60 min.
Tip: if you don't have mini pie shapes, you can also make them in a large pie shape.
Note: this recipe makes 6 mini pies. An individual dose is equivalent to 1 mini pie.
Plastic wrap / clingfilm
Pie baking mini pan