Banoffee Cocoa Pie (บานอฟฟี่โกโก้พาย)

1.Prepare a 6-inch cake tin.

2.In a food processor, mix all-purpose flour, cocoa powder and brown sugar until combined. Add cold butter cube in and blend until mixture resembles wet sand.

3.Mix egg yolk with cold water. Add into the food processor and mix in pulses until dough is formed,

4.Portion 80 g of dough into a base and place into the bottom of cake pan. Roll the remaining dough into thin sheet and cut into a long rectangle with width equal to the height of cake pan. Press the dough on to the edge of cake pan and trim the excess. Use fork to poke thoroughly on to the dough. Chop the remaining dough into crumbles.

5.Preheat conventional oven to 160°C. Bake tart for 13 minutes, remove from the oven and press the bloated part of dough down. Add crumbles into separate baking sheet. Bake both tart and crumbles for 12 minutes and set aside to cool.

6.For Caramel: Heat 110 g of cream. In separate saucepan, cook sugar until turn dark and caramelized. Remove caramel from the heat, add warm cream and mix well.

7.For Caramel cream: Mix 50 g of caramel with 200 g of cream. Mix well, strain and chill in the fridge.

8.For Caramel Sauce: Add white chocolate into the remaining caramel. If caramel is too thick, adjust consistency with 1-2 tbsp of cream.

9.Once caramel sauce cools down, add into the pie crust in alternate layer with banana until full.

10.Beat caramel cream into a stiff peak and add to the top of banana. Garnish with crumble.

11.Add banana slices on top of the cream and crumble. Sprinkle with sugar and torch until sugar caramelize.