So, this is probably the last thing you would have expected me to be blogging about before I leave on holidays, but it is what it is. How to make the perfect biscuit base for tarts. I had 2 daggy bananas sitting in the fruit bowl, so a Banoffee Pie was just asking to be made. I popped the can of condensed milk in the slow cooker on Friday mid-morning to make Dulce de Leche and then set about making the biscuit base for it. I find if you make the Dulce de Leche and biscuit base a couple of days before it's needed it just makes life so much easier.
Over the years I have made many biscuit bases from various kinds of biscuits but I have found using good old "McVities Digestives" to be the absolute best. Not too sweet, not too "short" or buttery, just right.
Here is how I make, what I think is, a perfect biscuit base for Banoffee Pie-
Ingredients for The Perfect Biscuit Base for Banoffee Pie-80 grams butter, melted and 225 grams of McVities Digestives
If using a Thermomix blitz for 5 seconds on speed 5
Then add the melted butter and blitz again for 5 seconds speed 5
Pour and scrape buttery crumbs into a greased pie dish
Gently shape the base and edges so the mixture is quite even through the base and sides of pie dish, don't be tempted to press too hard, a light touch is all that is needed
Then pop it into the fridge for at least 2 hours before using or overnight is even better. When the biscuit base is nice and firm, spoon in the Dulce de Leche and gently spread over the biscuit base, cover caramel with sliced bananas and finish with whipped cream and grated chocolate. Simply Divine
What biscuits do you find best for a biscuit base?
PS-Will I am in Bordeaux, I will be attempting to blog from my iPad, I really don't know how that will go (not very tech savvy) but I will give it my best shot!
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