Dark Chocolate Banoffee Slab

How to make Dark Chocolate Banoffee Slab Recipe - I love a good banoffee 􀀐short for banana and toffee) pie. This one comes in a slab form, but it can be made in the round classic shape, too. The addition of the chocolate topping makes it e􀁞en richer and totally indulgent. Serve with a good dollop of freshly whipped cream on a cold winter’s night.

PASTRY:
½ quantity of Chocolate Sweet Pastry

FILLING:
100g butter
½ cup golden syrup
395g can sweetened condensed milk
2 bananas, sliced lengthways

TOPPING:
225g dark chocolate, roughly
chopped
50g butter

TO SERVE:
200g whipped cream

Method:
Make a half-quantity of Chocolate Sweet Pastry ahead and rest it as required. Roll out 300g of the pastry on a lightly floured surface to 3mm thick and use it to line a 35cm × 10cm loose-bottomed tart tin, trimming the pastry edges. Refrigerate for 1 hour.

Line the pastry with aluminium foil, then fill with baking blind material. Bake blind in a preheated 180°C oven for 10 minutes, then remove foil and weights and bake until dry and crisp (10 minutes).

To make the caramel filling, place the butter, golden syrup and condensed milk into a heavy-based saucepan and cook over a low-medium heat, stirring, until thick and golden-brown. Remove from the heat and pour over the cooked base leaving a 7.5mm space from the top of the pastry. (Any caramel left over can be kept to drizzle over vanilla ice cream.)

Bake in a preheated 180°C oven for 15 minutes.

To make the topping, place chocolate and butter in a heatproof bowl over a saucepan of gently simmering water, not letting the bowl touch the water. Allow chocolate to melt, then stir until smooth. Remove from heat and cool slightly.

Place the sliced bananas over the cooked caramel and pour the melted chocolate over top, smoothing with a palette knife.

Remove and cool completely before slicing into slabs. Serve with whipped cream.

Dark Chocolate Banoffee Slab