Banoffee Pie with Cashew Cookie Crust

Serves makes 1 pie

Time 45 minutes plus setting

Ingredients

Cashew Cookie Crust

270g cashew-flavoured cookies

60g unsalted butter, melted

Banana-skin Caramel

2 bananas (peel reserved; fruit saved for slicing later)

150ml milk

100ml thickened cream

80g caster sugar

30g unsalted butter

1 tsp vanilla bean paste

Pinch of sea salt

Whipped Vanilla Cream

200ml thickened cream

1 tsp vanilla bean paste

1 tbsp icing sugar

To Finish

2 bananas, sliced

Cashew cookie crumbs

Shaved dark chocolate (optional)

Method

To make the cashew cookie crust, crush cashew-flavoured cookies into a fine crumb, then mix with the melted butter until the mixture resembles damp sand. Press firmly into a 15-18 cm tart tin, ensuring an even base and sides. Bake at 160°C (fan-forced) for 8 minutes, then cool completely.

To prepare the infused caramel, peel the bananas and set the fruit aside. Roughly chop the banana skins. Place the milk and cream in a small saucepan, add the chopped banana skins and gently warm over low heat for 10 minutes-do not boil. Remove from heat, cover and allow to infuse for a further 10 minutes. Strain the liquid, pressing the skins well to extract flavour. Set aside the warm infused cream-milk mixture.

For the banana-skin caramel, place the caster sugar in a saucepan over medium heat. Allow it to melt without stirring until it becomes a deep amber caramel. Carefully whisk in the warm banana-skin–infused milk/cream mixture-take care, as it will bubble vigorously. Whisk until smooth. Add the butter and a pinch of sea salt, stirring until glossy and fully incorporated. Set aside to cool slightly; it should thicken as it cools.

Once the crust has cooled, pour a generous layer of the banana-skin caramel into the base of the tart. Allow to set for 20-30 minutes in the fridge.

Slice the reserved banana fruit and arrange the slices neatly over the caramel layer.

To make the whipped cream, whisk the thickened cream, vanilla bean paste and icing sugar to soft peaks. Spoon or pipe elegantly over the bananas, keeping it refined and light.

Finish with a scattering of cookie crumbs and, if desired, fine shavings of dark chocolate for contrast. Chill lightly before serving. Serve cold for a refined banoffee with depth, elegance and zero waste.