Tahini and halaweh banoffee pie. An all time classic dessert- but arabified! I made a salted caramel and added to it Dulcey chocolate from Valrhona – it’s a caramelized white chocolate, and added some creamy tahini by Conserves Chtaura. It was absolutely delicious, rich and earthy. Decorate it with shavings of chocolate and big chunks of halaweh. What other dessert shall I arabify?
Tahini and Halaweh Banoffee Pie
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BY YASMINE IDRISS
Tahini and halaweh banoffee pie. An all time classic dessert- but arabified! I made a salted caramel and added to it Dulcey chocolate from Valrhona - it’s a caramelized white chocolate, and added some creamy tahini by Conserves Chtaura. It was absolutely delicious, rich and earthy. Decorate it with shavings of chocolate and big chunks of halaweh. What other dessert shall I arabify?
Ingredients
To make a 9” banoffe pie
- 250grs digestive biscuits, processed in a food processor or finely crushed with a rolling pin in a ziplock bag
- 75grs unsalted butter, melted
- 300ml whipping cream
- 1 tsp vanilla extract
- 2 ripe bananas
- tahini caramel
- halaweh
For tahini caramel
- 1 cup sugar
- 200 ml whipping cream, warmed
- ½ tsp sea salt
- 2 tbsp butter
- ½ tsp vanilla
- 1/4 cup tahini (optional)
- 1/4 dulce chocolate from VALRHONA (optional)
Method
For the caramel
- 1)
In a heavy based medium pot place the sugar and heat on medium high swirling the sugar until it turns a deep amber and is completely dissolved. This will take 7-10 mins. Stay next to the pot. It will burn very quickly if not careful and must be swirled in order to prevent burning.
- 2)
Once a deep amber caramel appears, turn off the fire and add the warmed cream. Allow for boiling to settle, and then whisk to combine. Be careful steam will be very hot. Add salt and butter. Whisk until smooth then add the chocolate and tahini if using. Transfer to a glass jar to cool.
To assemble
- 1)
Mix the digestive biscuits with the melted butter in a food processor.
- 2)
Place in the bottom of your pie tin.
- 3)
Smoothen with the back of a cup to get an equal thickness all around the plate.
- 4)
Refrigerate to set (you can also bake it at 180°C for 20min for a crunchier crust).
- 5)
Meanwhile prepare the cream. In a very cold bowl, whisk the cream and the vanilla until you get medium to stiff peaks.
- 6)
Pour the cooled caramel on top of the biscuit base.
- 7)
Top it up with sliced bananas and then the whipped cream.
- 8)
Swirl it in a rustic way and sprinkle with some shaved chocolate and chunks of halaweh.