Banoffee Pie

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Banoffee Pie (actually a tart)

• 1-1/2 (210g) cups all-purpose flour
• 1/2 cup (50g) confectioners' sugar
• 1/4 teaspoon salt
• 1 stick plus 1 tablespoon (9 tablespoons or 130g) unsalted butter, cut into small pieces and frozen
• 1 large egg yolk
• 3 large ripe bananas
• dulce de leche as above
• 1-1/2 cups (375g) heavy cream, chilled
  

1. Sift together the flour, sugar, and salt into a large bowl. Using a pastry blender or two knives, cut in the butter until the mixture resembles oatmeal (large crumbs), then cut in the egg yolk until the dough comes together into small curds.
2. Grease a 9-inch fluted tart pan and press the tart dough into the bottom and up the sides. Don't be too heavy-handed with the pressing-- apply only enough pressure so the dough clings together and can still crumble, but you don't want to have a hard, stony crust.
3. Freeze for at least 30 minutes, preferably longer.
4. Preheat the oven to 375°F (190°C) Grease a piece of foil large enough to cover the tart and place it grease-side down on the crust.
5. Bake in the middle rack of the oven on a sheet pan for 25 minutes, then remove the foil and bake for 8 minutes more. Set the crust aside to cool. Meanwhile, whip the cream until it forms firm peaks and set aside in the fridge.
6. Spread some dulce de leche on the bottom of the cooled crust, only enough to make a thin layer. Slice the bananas 1/4 inch thick and lay them out in one layers over the dulce de leche. Using the dulce de leche at room temperature, spoon it over the bananas only to fill the crevices between them, but not enough to make them float.
7. Place another layer of banana slices over this and repeat. Place the whipped cream in a piping bag and pipe a design on the top. Alternatively you can just spoon it in and form swirls. Use the remaining dulce de leche to make a striped pattern on top, or you could do as I did and squeeze some chocolate syrup on.