Nadiya Hussain's rosemary banoffee pie recipe

Details

• Cuisine: British
• Recipe Type: Pie
• Difficulty: Easy
• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Serves: 8

Step-by-step

1. Grease a 23cm (9 inch) loose-bottomed cake tin and line the base with baking paper.
2. Put the crushed biscuits and the melted butter into a bowl and mix well – the mixture should resemble wet sand.
3. Put the biscuit mixture into the lined tin and use the back of a spoon to press it into the base and around the sides. Be sure to press down firmly to compact the mixture. Put in the fridge to chill for 1 hour.
4. To make the rosemary caramel, put the butter and sugar into a non-stick pan and place on a high heat until the sugar has dissolved, making sure to stir it all the time.
5. Add the condensed milk and bring to the boil, stirring all the time, then turn the heat down and gently simmer for 1–2 minutes, until the mixture has thickened.
6. Take off the heat, beat the caramel for a few seconds with an electric hand whisk to make sure it’s smooth, then add the chopped rosemary leaves.
7. Spread the caramel over the base of the tart and place in the fridge for another hour.
8. Whip together the cream and icing sugar using a hand-held mixer, until the cream has thickened to soft peaks.
9. Place the sliced bananas on top of the caramel, top with the cream and sprinkle with rosemary leaves.

This recipe is from Nadiya’s British Food Adventure. Published by Michael Joseph, £20.