Miso Caramel Banoffee Pie
Simmered white miso paste in delicious caramel gives this banoffee pie a tasty twist and subtle salty kick. This recipe is brought to you in collaboration with Melie's Kitchen and it easily takes the top spot on our favourite dessert list!
Ingredients
Press-in Pastry:
1 1⁄2 cups plain flour
1⁄3 cup caster sugar
150g butter, melted
Salty Miso Caramel:
1x 380g can caramel condensed milk (Highlander’s) 1⁄4 cup golden syrup
1⁄4 cup cream
50g butter, diced
1 1⁄2 Tbsp white miso paste
Banoffee Pie:
5 large ripe Dole bananas
2 Tbsp golden syrup
2 cups cream (chilled)
2 tsp caster sugar
1⁄2 tsp each vanilla extract & ground cinnamon Handful of roasted pecans, crushed
Salted dark chocolate shards (optional, see below)
Method
Preheat your oven to 180°C bake. Line the base of a tart tin with a round of baking paper.
Make pastry: Mix flour, caster sugar and 1⁄4 tsp salt together in a bowl. Add melted butter and mix well to form a dough. Crumble about a third of the dough around the outside of the tart tin. Using your fingers, press dough firmly up the sides of the tin. Crumble the remaining dough into the middle of the tin in an even layer (you may not need all of the dough depending on the size of your tin, I had some leftover). Use the back of a spoon or measuring cup to press it firmly into the base. Prick pastry all over with a fork. Bake on the lower middle oven rack for 20-25 minutes, until golden brown. Set aside to cool.
Make miso caramel: Combine all miso caramel ingredients together in a medium pot and place on medium-high heat. Cook for about 2 minutes, stirring, until melted and combined. Bring to a simmer, reduce heat to low and simmer for about 5 minutes, stirring often, until glossy and thickened slightly. Remove from heat and set aside to cool.
Prep bananas: Slice two of the bananas in half lengthways. Heat a knob of butter in a small fry-pan on medium-high heat. Add bananas to the pan, cut side down, then drizzle over golden syrup. Cook for about 2 minutes each side, until caramelised and coated in the golden syrup and butter. Set aside to cool. Cut the remaining three bananas into thick round slices. Arrange slices of banana in the base of the baked pastry crust. Drizzle over the cooled miso caramel and spread out gently over the bananas. Place into the fridge or freezer for about 2 hours to set.
Prep cream & assemble pie: Add cream, caster sugar, vanilla and cinnamon to a large bowl. Using hand-held electric beaters, beat on medium-low speed for about 2 minutes, until medium stiff peaks (be careful not to over-beat the cream). Run a large metal spoon under hot water, then scoop the whipped cream onto the centre of the pie. Run the spoon under hot water again, then gently spread the cream out over the pie (running the spoon under hot water makes the cream smoother when spreading). Top with the caramelised bananas, pecans and chocolate shards (if using). Store in the fridge.
Optional* Salted Chocolate Shards:
90g 70% cocoa dark chocolate, finely chopped Pinch of flaky sea salt
Add half of the dark chocolate to a heat-proof bowl and set over a pot of gently simmering water (making sure the base of the bowl isn’t touching the water). Cook for about 2 minutes, stirring often, until chocolate is just melted. Remove bowl from heat. Add remaining chocolate to the bowl and stir, until all the chocolate is melted. Lay a piece of baking paper on top of a chopping board. Pour chocolate onto baking paper and spread out into a thin layer. Sprinkle over a pinch of flaky sea salt. Place into the fridge to set. Once set, break up into shards.