Mini banoffee pies

These mini versions of the dessert favourite are really cute. You could make the pastry cases and toffee filling well in advance.


For the pastry
For the toffee
For the banana mousse
For the topping
  • 125g/4½oz good-quality plain chocolate, shaved with a knife

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole petit four tin

  2. For the pastry, place the flour, butter, sugar and salt into a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolks and enough cream to bring the mixture together to form a dough. Wrap the dough in cling film and place in the fridge for at least 30 minutes.

  3. Meanwhile, make the toffee. Heat the sugar and butter in a pan until the sugar has dissolved then stir in the cream and pour the mixture into a bowl. Set aside to cool.

  4. Roll the pastry out on a floured work surface, cut out 12 circles and use them to line the holes of the petit four tin. Bake in the oven for 12-16 minutes or until the pastry is golden-brown and crisp. Carefully transfer the pastry cases to a wire rack and set aside to cool.

  5. For the mousse, mash the bananas with a hand held blender. Whip the cream until it holds soft peaks then fold in the bananas and the sugar. Pour into a bowl and chill in the fridge.

  6. To assemble, spoon a little toffee into each pastry case. Spoon the mousse into a piping bag fitted with a plain nozzle and pipe on top of the toffee. Scatter over the shaved chocolate.

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