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- Ingredients
- Recipe
- Can of Condensed Milk1 can(s)
- Wheat Flour (cup of tea)2 cup
- Sugar (cup of tea)2/3 cup
- Cold cubed butter125 g
- Egg1 unit(s)
- Gem1 unit(s)
- FOR SWEET MILK (I Can of Condensed Milk) Remove the paper label from the condensed milk can and, with a knife or spatula, scrape off any glue residue – this prevents the pressure cooker valve from clogging up. In the pressure cooker, place the can (closed) and cover with water, until you have two fingers above the can. Cover the pan and place over high heat. As soon as the valve starts beeping, lower the heat and count 40 minutes. Turn off the heat and wait for the steam to completely escape from the pan before opening the lid. With tongs, remove the can from the pan, being careful not to burn yourself. Wait for the can to cool completely at room temperature, for at least 2 hours, before opening (if you prefer, prepare the dulce de leche the day before).
- FOR MASS In a large bowl, mix the flour with the sugar. In a small bowl, crack the egg, separating the white from the yolk. Transfer the yolk to another bowl – you can reserve the white in the fridge for another recipe. Add the egg to the yolk and beat with a fork to mix. Reserve. Add the cold butter to the bowl with the flour and mix, pinching with your fingertips, until crumbs form. Make a hole in the center, add the beaten egg to the yolk and knead with your hands until the dough is smooth. Shape the dough into a ball and flatten it into a disc – this makes it easier to open. Wrap with film and refrigerate for at least 30 minutes. Meanwhile, separate a round shape, with a false bottom and 24 cm in diameter. After 30 minutes, lightly flour the worktop and roll out the dough with a rolling pin, until it forms a disc 5 cm larger than the diameter of the pan, about 0.5 cm thick – sprinkle flour under and over the dough as you roll it out. Carefully roll the dough into the noodle roll and roll out onto the pan. Gently press the center of the dough into the bottom of the pan and adjust the sides to keep the pie straight. With the tip of your index finger, press the dough into the corner of the form. With your hands, also press the dough on the side of the form to fix it. With the back of the knife, cut the excess edge of the dough, leaving the side 5 cm high – as the dough shrinks when baking, in the end the pie will be the desired 4 cm high. Return the dough to the fridge for 1 hour before baking (if you prefer, do this step the day before). Preheat the oven to 180°C (medium temperature). Remove the dough from the fridge and cut a large piece of aluminum foil. Place the aluminum foil over the pie and arrange with your hands to cover the entire bottom and sides of the dough. Fold the ends of the aluminum foil out of the pan and fill the bottom with raw beans – this prevents the dough from swelling and cracking when baking. Place in the oven to bake for 30 minutes. Remove the pie from the oven and, being careful not to burn yourself, remove the aluminum foil with the beans. Return the pie to the oven for another 5 minutes, or until the edges and bottom start to brown. Attention: do not let the pie brown too much, as it will finish hardening after cooling, otherwise it can become hard and crumbly. Remove the dough from the oven and allow to cool completely before assembling the pie.
- ROUGH DOUGH? Use the shavings for buttery cookies, just shape and bake.
- FOR ASSEMBLY AND COVERAGE Ingredients • 4 ripe bananas • all boiled dulce de leche • 1 pinch of salt • 1 ¼ cup (tea) of fresh cold cream • 2 tablespoons of sugar • 2 teaspoons of ground coffee
- FOR ASSEMBLY AND COVERAGE Once cool, unmold the pie base and transfer to a large serving plate. In a bowl, place the cooked dulce de leche, add a pinch of salt and mix with a spoon to make it creamy and spread better on the pie. Place the chilled fresh cream in the bowl of an electric mixer, add the sugar and start beating on low speed. As soon as it starts to thicken, increase the speed to medium and beat until stiff, at the point of whipped cream. With a spoon, spread all the dulce de leche on the bottom of the pie, forming an even layer. Peel and cut the bananas lengthwise. Arrange the banana slices on the dulce de leche, with the cut side down, in a circle from the outside to the inside, covering the entire surface – cut the bananas to fit them better. Transfer the whipped cream to a piping bag and cut off the tip. Cover the entire pie with the whipped cream forming balls of different sizes and heights and sizes – fill so that the whipped cream covers the entire space, including between the bananas and between the whipped cream balls themselves. Place the pie in the fridge for at least 2 hours before serving – the colder the banoffe is, the better (if you prefer, assemble the pie the day before). When serving, sprinkle the ground coffee over the pie, passing through a sieve.
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