I threw this little beauty together after my brother gave me possibly the easiest recipe ever. As I’m feeling very public-spirited today I thought I’d share the love (and recipe) with you as its the perfect bank holiday treat!
For the pastry
- 500g plain flour, plus extra for dusting
- 100g icing sugar, sifted
- 250g butter, cut into small cubes
- zest of 1 lemon
- 2 large free-range eggs, beaten
- a splash of milk
For the filling
- 2 ripe bananas
- 50g grated dark chocolate
- 300ml double cream
- 1tsp camp coffee
- 1 tin carnation caramel
First of all, make the pastry:
Sieve the flour and sieve the icing sugar into a large bowl. (You can do this straight onto a clean kitchen surface and not bother with the bowl but I find that a bowl stops things getting too messy) Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture then mix in your lemon zest. Add the eggs and milk to the mixture and gently work it together till you have a ball of dough. Flour the dough lightly. Pat it into a flat round, flour it lightly, wrap it in cling film and put it into the fridge to rest for at least half an hour. Once the pastry has had chance to rest, roll it out on a floured surface and line a flan tin (preferably with a loose bottom), fill the pastry case with baking beads and bake for 20 minutes at 180 degrees, Remove the beads and bake for a further 10 minutes. Leave to cool.
Alternatively you could dispense with this step entirely and buy a pastry case from the supermarket!
Then for the filling!
Spread the caramel on the base of the pastry case, then slice the bananas and layer on top. Whip the cream with 1 tsp of camp coffee and spoon on top. Sprinkle with chocolate and enjoy!!