10/17/2020Desserts - Pastries

Vegan Banoffee Pie

Name: Vegan Banoffee Pie
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 6-8 serv.
Cuisine: Vegan
Ingredients: 400 g cookie (dry cookies, chocolate, speculoos...); 175 g plant-based margarine; flower of salt; 180 g sugar; 190 mL coconut cream; 80 g plant-based margarine; 700 mL coconut cream; 150 g icing sugar; vanilla extract; 3 banana

Autumn / Winter For hosting Blender-free

For: 6-8 serv.Difficulty: EasyPreparation: 35 minCooking: 25 minFridge: 4h00

When I got my first apartment, it was in Toulouse, I often went to a tea room to have afternoon tea after classes. I alternated between my two favorite cakes there: the raspberry-pistachio tart and the banoffee 🥰 It's still one of my favorite desserts: a base of crushed biscuits (I use speculoos), caramel, bananas, and lots of whipped cream! It's super simple to make. The only little tip I would give you is to let the finished banoffee rest in the fridge for several hours (or even overnight if you want) before serving it, so you can cut neat slices and the whipped cream doesn't move around ;)

Servings

Ingredients

Cups

For the biscuit base

-cookie (dry cookies, chocolate, speculoos...) 400 (g)
-plant-based margarine 175 (g)

For the caramel

-flower of salt
-sugar 180 (g)
-coconut cream 190 (mL)
-plant-based margarine 80 (g)

For the whipped cream

-coconut cream 700 (mL)
-icing sugar 150 (g)
-vanilla extract

-banana 3

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Steps

Prepare the caramel: pour the sugar into a saucepan and spread it evenly across the bottom to create a thin layer. Let the sugar melt over high heat, without using any utensils or water, to make a dry caramel. You can tilt the pan from time to time to ensure even cooking. At the same time, heat the cream over low heat in a small saucepan. When all the sugar has turned into caramel, turn off the heat and pour in the hot cream. Add the margarine. Mix well and turn the heat back on if needed to ensure all the ingredients are fully melted together. Let it cool down. Add sea salt flakes to taste.
Prepare the biscuit base: crush the biscuits and mix them by hand with the margarine. Press the mixture into the bottom of a 24cm (approx.) diameter tart dish or pastry ring. Bake for 15 minutes at 180°C (350°F).
Prepare the whipped cream: Whip the cream until it becomes firm whipped cream. Add the powdered sugar and liquid vanilla extract according to your taste. Place in the refrigerator.
The assembly: On the biscuit base, spread a generous layer of caramel. Cut banana slices and cover the entire surface of the tart with them. Finish by adding the whipped cream and smooth it out with a spatula. You can sprinkle a bit of cocoa powder on top.
Refrigerate for 4 hours to overnight before serving to ensure the whipped cream is firm when cutting the cake.