BANOFFEE
This English classic is normally made by boiling condensed milk in the tin until it turns into a thick caramel. We find the caramel a little cloyingly sweet, so we use our banana jam to lessen the sweetness and up the pleasure.
MAKES ONE 20–25 CM (8–10 INCH) TART, OR A DOZEN 10 CM (4 INCH) TARTS
Preheat the oven to 170ºC (325ºF/Gas 3). Have a 20–25 cm (8–10 inch) tart mould or pie dish at the ready, or twelve 10 cm (4 inch) ones.
Roll out the pastry to about 3 mm (1/8 inch) thick, then cut out a disc or discs slightly bigger than your tart mould or moulds. Lightly press the pastry in, making sure to get right into the corners. Trim the edges with the back of a knife and place on a baking tray.
Line the pastry with baking paper (or flatten a paper case into each one). Fill with baking beads or raw rice, then bake for 10–12 minutes for small pies, or 15–20 minutes for a large pie, until the pastry is cooked through.
Remove from the oven and carefully lift out the paper and beads. Leave to cool.
Using a pastry brush, coat the inside of each cooled tart shell with a thin layer of chocolate, to stop moisture migration.
Store in an airtight container until required; the tart shells will keep for a day or so.
MILK CHOCOLATE TRUFFLE
200 g (7 oz) milk chocolate, chopped
100 ml (3½ fl oz) thin (pouring) cream
150 ml (5 fl oz) lightly whipped cream
Put the chocolate in a heatproof bowl and set aside.
Bring the cream to the boil, then pour over the chocolate and whisk until smooth and emulsified. Lightly fold in the whipped cream.
Smear each tart shell with a generous layer of banana jam. Pipe the chocolate truffle mixture into each tart shell. Spoon lashings of ganache over the top.
Eat straight away, or chill in the fridge for up to 2 days.