Mini Banoffi Pies
For sweet pastry
225g plain flour
a pinch of salt
150g chilled butter
2 Tablespoons caster sugar
2 large egg yolks
2 Tablespoons ice cold water
Blend flour, salt and chilled butter in a food processor until they resemble breadcrumbs add the sugar, yolks and the water until the pastry comes together.
Roll and flatten pastry to a disk cover with glad wrap and chill for 20 minutes.
Lightly flour the bench and roll out the pastry thinly about 3 mm and cut out disks 12 cm diameter.
Butter a 12 cup large muffin pan and press disks to form a nice even edge.
Chill for another 20 minutes
Line with baking paper squares and place baking beans to hold the pastry down in the oven.
Bake at 200 degrees for 10 minutes remove the beans and back in the oven for another 5 to 10 minutes until the pastry is gold brown.
For the filling
juice of 1 lemon
450g can of condensed milk boiled for 3 hours in a large saucepan (cooled before opening)
OR a 450 can of toffee sauce.
250 mls of cream for whipping
Dark chocolate for making chocolate curls. Scrape the back of the block with a sharp knife or melt the chocolate and spread out to cool then scrape for larger curls.
When the pastry is cool layer the toffee sauce and banana’s (tossed in lemon juice)
Finish with a tablespoon of cream and chocolate curls.