Banoffee

Ingredients

For the dough:

Flour 500 g

Icing sugar 100 g

Butter 250 g

Lemon zest

Eggs 2

Milk

For the filling:

Almonds 200 g

Icing sugar 280 g

Condensed milk 400 g

Banana 2

Cream 35% 560 ml

Instant coffee 1 tbsp

Vanilla pod 1

Cool the butter (it's best to keep it in the freezer for 20-30 minutes) and run your hands under cold running water to prevent the butter from melting. Sift the flour and icing sugar onto a clean work surface. Using your hands, mix them into the cubes of butter to form fine crumbs. At this stage, you can flavor the dough with something like lemon zest.

Add the eggs and milk to the dough and mix gently but firmly, but be careful not to overmix, otherwise the dough will become elastic and rubbery instead of crumbly.

Form the dough into a ball, lightly dust with flour, and flatten it into a flat cake. Wrap in plastic wrap and refrigerate for at least half an hour.

Preheat the oven to 180°C (350°F). Rinse the almonds under running water, pat dry, and toss with powdered sugar until sticky. Place them on a baking sheet, place them in the oven, and roast for 15 minutes, turning every 2-3 minutes, until golden brown. Be careful not to over-roast them, or they will taste slightly bitter. Remove from the oven and let cool.

 Prepare the dough, roll it out, and place it in a greased 28 cm diameter springform pan (you can also use individual baking dishes). Bake without the filling for 15 minutes, until the dough is golden brown. Let it cool.

Spread the pie crust with boiled condensed milk. Slice the bananas and arrange them on top of the condensed milk. Whip the cream, add coffee (you can reduce the amount if you prefer a more delicate flavor), and vanilla seeds. Spoon the cream and coffee over the banana slices and serve immediately.

Enjoy!