There are times when I could tear my hair when it comes to my family’s tastes in food!
Why?Here is the story….
When Sweet Punch announced banoffee pie from Swapana's place as the chosen one I was sure I will sit it out.
I was sure that no one will eat banana in a pie and that since Dulce de Leche is too sweet for my family's tastes. I do not mind it told myself and was quite relaxed about it.
But then I generally do not give so easily and the idea germinated in my very fertile mind I started unconsciously thinking of the substitutes for bananas and zeroed on to strawberries.
Then I thought of using little Dulce de Leche and chocolate since Kid no. 1 Apeksha keeps telling me to make strawberries and chocolate.
So with this idea I started searching the net and found this (link) for Chocolate banoffe pie. This strengthened my conviction that it is possible to make this pie with chocolate.
I made dulce first for this I followed Priya's method of steaming the milkmaid in the cooker for 45 minutes. Since I wanted to use the stuff cold I prepared it the earlier day, the same day as I prepared the base for the pastry.
Oh! One more thing I used the weighing scale pretty rare for me. :)
I also apologise for the pics but there is only so much you can do when you are being asked to hurry up and finish, let us eat in peace etc. Next time i make it will post better pics and update.
125grms Marie biscuits
40 grms butter (unsalted)
50 grms salted butter
1 tblspn cocoa powder
1/4 cup brown sugar
195 grms of dulce
40grms dark chocolate, melted
1/2 tbs golden syrup
150ml thickened cream
250 grms strawberries (can use more), sliced
1. Crush the biscuits to fine crumb with the cocoa.
2. Melt 40 grms butter and add to the crumbs. Mix well or run the mixer press in the tart tin. Since I have I tart tin of about 10 cms I used that.
3. Chill the recipe says 20 minutes but I let it stay overnight.
4. Arrange the strawberry slices on the pie. (I found that 250 grms are too less. I should have used at least 400-500 grms).
5. Place sugar and remaining butter in a pan over low heat, stirring, until butter has melted.
6. Add dulce and stir over low heat for 3-4 minutes.
7. Remove from heat, and then add chocolate and golden syrup, stirring to combine.
8. Fill tart shells with mixture, smoothing tops with a palette knife. Chill for at least 1 hour to set.
9. Whip cream until soft peaks form.
10. When ready to serve, place tarts on plates, top with whipped cream, then dust with chocolate spaghetti.
After eating sorry demolishing this they tell me they would have not minded eating the pie with bananas or apples but with chocolate! Grrrrrrrr…!
- Mistake one I put the whipped cream on the pie and then set it so it did not set as well.
- Next time before all this exercise DISCUSS THE RECIPE. You may get away with what has been told!!
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