Salted Banoffee Tart

Crust

1¼ c all-purpose flour combine cut combine chill 2+ hours place in pan chill 30 minutes blind bake 10 minutes at 375°F blind bake 20 minutes at 350°F remove foil and continue baking 10 minutes
3 T sugar
¼ t fine sea salt
6 T cold unsalted butter, cut into pieces  
1 large egg yolk mix
½ t cider vinegar
2 T cold water

Filling

2 tins, 10 oz/300 mL each, sweetened condensed milk stir foil and place in water bath bake 2 hours at 425°F cool 20 minutes whisk chill
¼ t fleur de sel

Assembly & Topping

2 large bananas, sliced toss spread pour sprinkle spread garnish
2 T rum
1 t pure vanilla extract
prepared crust, from above  
chilled filling, from above  
1 t fleur de sel  
1½ cups whipping cream whip it stir
1½ t sugar  
½ t pure vanilla extract
Toasted sliced almonds or chocolate shavings, for garnish  

Make the Crust

  1. Combine flour, sugar, and salt in a large bowl.
  2. Cut in butter until mixture has a rough, crumbly texture
  3. Whisk egg yolk, vinegar and 2 T water together
  4. Pour liquid into flour and combine.
  5. If dough does not come together into a ball, add additional 1 T water.
  6. Shape dough into a disc, wrap and chill for at least 2 hours.

Make the Filling

  1. Preheat oven to 425°F.
  2. Scrape condensed milk into a 9″ pie plate and stir in ¼ t fleur de sel.
  3. Cover pie plate with foil and place in a larger pan with sides at least 2″ high.
  4. Fill larger pan with 1″ water and place in oven.
  5. Cook condensed milk for 2 hours without stirring, topping water in pan halfway through cooking.
  6. Uncover pie plate to cool for 20 minutes, then scrape toffee into a bowl.
  7. Whisk until smooth and chill until ready to use.

Bake the Crust

  1. While condensed milk is cooking, roll out chilled dough on a lightly floured surface to just under ¼″ thick.
  2. Line a 9″ removable-bottom fluted tart pan.
  3. Prick pastry with a fork and chill for 30 minutes.
  4. Reduce oven temperature to 375°F
  5. Line tart shell with foil and weight with dried beans or raw rice (about 2 c).
  6. Bake tart shell on a baking tray for 10 minutes.
  7. Reduce oven temperature to 350°F and bake 20 minutes more.
  8. Remove foil and weights and bake tart shell 10 minutes before removing to cool.

Put it together

  1. Toss sliced bananas gently with rum and 1 t vanilla.
  2. Spread bananas in a single layer over cooled tart shell.
  3. Spread toffee filling over bananas
  4. Sprinkle toffee with 1 t fleur de sel.
  5. Whip cream to medium peaks
  6. Stir in sugar and remaining ½ t vanilla.
  7. Spread cream overtop toffee filling
  8. Garnish with toasted sliced almonds or chocolate shavings.
  9. Chill until ready to serve.

Tart can be prepared up to a day in advance, and keeps for 2 days, refrigerated. Although it kind of slumps once cut.

Makes about 1 tart.

Shamelessly stolen from LCBO's Food & Drink