Banoffee Tart
Filling:
2 cans(14 oz. each) sweetened condensed milk
1 tsp. vanilla extract
1/4 cup packed brown sugar
4 tablespoons butter, melted
1/4 tsp. salt
Crust:
2 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup butter, melted
Topping:
3 just ripe bananas, cut into slices
2 cups heavy cream
1/3 cup powdered sugar
1/4 tsp instant espresso powder
1 tsp. vanilla
Filling: Preheat oven to 400 degrees. In a 6 cup oven-proof dish add the sweetened condensed milk, brown sugar, vanilla, and salt; whisk together. Cover dish with foil and place inside a 9x13 inch pan. Pour boiling water half way up the side of the dish and bake in oven for 2 hours or until the mixture has turned a golden brown. Remove from oven and remove dish from hot water. Turn oven down to 350 degrees. Meanwhile make the crust.
Crust: Combine the crumbs, sugar and melted butter; mix until crumbs are moistened. Press into a 9x3 inch round tart pan with removable bottom. Bake in 350 degree oven for 7 minutes or until golden. Remove from oven and place on wire rack. Pour the filling into the crust and spread out evenly. Once cooled, refrigerate until firm.
Topping: Place sliced bananas over the top of the filling evenly. Whip the cream, espresso powder, vanilla and powdered sugar to stiff peaks. Spread over the top of the bananas to the edge of the crust. Refrigerate until ready to serve.
