Chicken and Egg Issue 15 - page 40-41

Chicken & Egg. Welfare and Food Together.
We like to use little bun tins that produce tarts
about 2–3 bites in size. Cut out circles of non-
stick baking paper to a size that will fit snugly into
the bottom of your tins. Set aside.
To make the pastry, beat the butter and brown
sugar using an electric whisk until pale (about 5
minutes), then slowly beat in the eggs. Add the
flour and beat until just combined, then turn out
on to a lightly floured work surface, form into
a disc, wrap in clingfilm and chill for at least 30
minutes. Don’t be tempted to use it sooner, as
this pastry needs to rest.
When it’s rested, roll out your pastry on a
lightly floured work surface to about 2mm thick.
Cut or stamp out circles to fit the bun tins or
muffin tray, and line the holes with them (don’t
add the paper circles just yet). Chill for 30
Preheat the oven to 180°C/fan 160°C/gas
mark 4. Line each pastry case with a circle of
non-stick baking paper and fill with baking
beans. Bake for 10 minutes, then remove the
paper and beans and bake for another 5–7
minutes or until crisp. Remove the pastry cases
from the tins and allow to cool completely.
Now simply assemble the pies. Fill each pastry
case with condensed caramel and top with a
little dollop of cream, a banana slice, shavings of
chocolate and a light dusting of cocoa powder.
Mini Brown Sugar Banoffees
Makes 15 – 20 little tarts
Equipment: 2 x shallow bun tins or 1
x mini muffin tray
For the pastry:
100g unsalted butter, softened
100g soft light brown sugar
2 medium free range eggs, beaten
325g plain flour, sifted, plus a little
for dusting
To assemble:
300g condensed caramel (some-
times called dulce de leche, availa-
ble in tins)
300ml extra-thick double cream or
lightly whipped cream
1–2 ripe bananas, sliced
A little milk chocolate, for shaving
Cocoa powder, for dusting
Recipe courtesy of
We’ve been cracking
on with selling only
British free range eggs
since 2002
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