Description
This indulgent Salted Caramel & Hazelnut Banoffee Pie combines a crunchy hazelnut and chocolate biscuit base with a luscious salted caramel layer, topped with fresh banana slices and creamy muscovado-flavored whipped cream. Finished with a crunchy hazelnut praline, this no-bake pie is perfect as a decadent dessert for any occasion.
Ingredients
Scale
Base
- 300g chocolate oat biscuits
- 50g blanched hazelnuts (half of the 100g)
- 85g salted butter, melted
Hazelnut Praline
- 50g blanched hazelnuts (remaining half)
- 4 tbsp caster sugar
- Small pinch of sea salt
Salted Caramel Layer
- 400g dulche de leche
- Small pinch of sea salt
Whipped Cream Topping
- 300ml double cream
- 3 tbsp dark muscovado sugar
- 1 tsp vanilla bean paste or vanilla extract
Other
- 3 medium bananas, peeled and sliced
Instructions
- Toast the Hazelnuts: Preheat your oven to 200C/180C fan/gas 6. Spread the 100g of blanched hazelnuts evenly on a baking sheet lined with parchment paper and toast them in the oven for 10-15 minutes until they are evenly golden. Remove from the oven and transfer half of the toasted hazelnuts into a bowl, then line the baking sheet again with parchment and set it aside for the praline.
- Make the Hazelnut Praline: Place 4 tablespoons of caster sugar, half the toasted hazelnuts, and a pinch of sea salt into a small saucepan over low heat. Without stirring, allow the sugar to melt and turn an amber color over 7-10 minutes, swirling the pan gently to distribute heat evenly. Once caramelized, pour the mixture onto the prepared baking sheet. Let it cool completely, then break into small pieces for garnish.
- Prepare the Tart Base: Line a 23cm fluted tart tin with baking parchment on the base. Crush the chocolate oat biscuits along with the remaining toasted hazelnuts either by pulsing together in a food processor until fine crumbs form or placing them in a sealed bag and using a rolling pin. Combine the crumb mixture with the melted salted butter and press it firmly into the base and up the sides of the tart tin. Chill in the fridge for two hours until set.
- Assemble the Salted Caramel Layer: Remove the chilled tart base from the tin carefully; if it sticks, warm it in the oven for 3-4 minutes to ease release. Transfer to a serving plate. Spoon the dulche de leche into a bowl and gently fold in a large pinch of sea salt to create the salted caramel. Spread this salted caramel evenly over the tart base.
- Add Bananas and Whipped Cream: Arrange the sliced bananas evenly over the salted caramel layer. In a separate bowl, whisk the double cream with the dark muscovado sugar and vanilla bean paste using an electric mixer until softly whipped peaks form. Spoon the muscovado whipped cream over the banana layer in the tart.
- Chill and Garnish: Refrigerate the tart for at least 3 hours or preferably overnight to set the flavors. Just before serving, scatter the hazelnut praline pieces over the top for crunch and added texture.
Notes
- The hazelnut praline adds a crunchy texture contrast and can be stored separately if preparing in advance to maintain its crispness.
- Using double cream ensures a rich and stable whipped cream topping, but whipping cream is an acceptable substitute.
- To make slicing the bananas easier and prevent browning, you can toss them briefly in lemon juice before arranging.
- This recipe requires chilling time; plan ahead to allow the tart to set properly for best results.
- If you cannot find dulche de leche, use high-quality caramel sauce as an alternative, though flavor will vary slightly.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Roasting
- Cuisine: British
Keywords: banoffee pie, salted caramel, hazelnut praline, chocolate biscuit base, muscovado cream, no-bake dessert
