Banoffee pie

Decorate with dark chocolate

This my favorite pie. Maybe the king of pies in my opinion J The pie is done in 4 different layers starting with the biscuits, toffee, bananas and then on the top the whipped cream

Base

125 g melted butter

225 g chocolate chip biscuits

75 g digestive biscuits

Toffee

175 g butter

1,5 dl sugar

400 g condensed milk (1 tin can)

Topping

2 bananas

3 dl cream

100 g dark chocolate

Crush the biscuits and mix together with melted butter. Spread over a pie form and cool it down.

Melt the butter and sugar so that you do not see the sugar crystals anymore. Add the condensed milk and let it come to a boil. After this cook for 30-40 minutes on a lower fire. Remember to mix the toffee once in a while.

Pour the toffee on top of the biscuit base and let it cool down. Slice the bananas and place them over the cooled toffee.

Whip the cream and add some sugar if needed. Spread the cream over the bananas. Decorate with crushed chocolate.

Lemon tart

Main ingredients: washed lemons.

Refreshing taste of lemon – is there any better than that? This recipe is for you who loves the fresh sour taste of lemon combined with something sweet.

Pie crust:

150 g butter

4 dl flour

1 egg

1 tbs of sugar

Filling

125 g butter

3 lemons

6 egg yolks

1,5 dl of sugar

2,5 tbs of cream

4 egg whites

Pie crust:

Mix the butter and flour together into a smooth paste. Add the sugar. Add water. Mix well. Bake the dough into form of a ball and wrap it in plastic foil. Let the dough ball to be in the fridge 30 – 60 minutes.

Let the pie dough to rest in the fridge
for 30-60 minutes.

Set the oven to 230 ˚C. Put the dough on oiled oven pan as thin layer. Stick holes with a fork. Cook the pie crust about 15 minutes or until it is golden brown. Cool down the pie crust before adding the lemon filling.

Cook the crust for 15 minutes or until it is golden brown.

Filling:
Melt the butter and let it cool down. Wash the lemons well and grate the peel with a shredder. Mix the egg yolks and sugar and add the grated lemon peel and lemon juice. Pour the running butter that is cooled down and also the cream. Mix well and after this pour the mix on a casserole where you cook the mix in a low temperature until the mix thickens. Mix the egg whites well into a firm foam and add it to the cooled down lemon mix. Pour the mix on the pie crust.

Mix the egg yolks and sugar together.

Mix the egg whites into firm foam.

Mix the egg whites into the cooled lemon filling.

Leave the tart in a fridge overnight. Serve for instance with vanilla ice cream.

Serve the tart next day after it has been in the fridge
over night.

Pour the filling on the cooled crust.