Crisp sweet pastry, gooey brownie centre with a hint of *banana, all set off with a peanutty topping. This truly is the dessert of kings 👑
190g plain flour, plus extra for rolling out
2 tablespoons icing sugar
a pinch of salt
80g unsalted butter, diced and chilled
1 large egg yolks
1-3 tablespoons cold water
Filing:
70g dark chocolate, chopped
30g unsalted butter
100g plain flour
2 large eggs
1/4 tsp baking powder
30g cocoa
150g caster sugar
Reeses mini cups *frozen
2 small ripe bananas (optional)
You will also need a 8 inch loose bottom flan tin
Tip the flour, icing sugar and a pinch of salt into the bowl of a food processor. Add the chilled, diced butter and blitz using the pulse button until the butter has been rubbed into the flour and the mixture resembles fine sand. Add the egg yolks and enough cold water to bring the dough together. Turn the dough out, wrap in cling film and chill for 30 minutes.
Lightly dust the work surface with flour and roll out the pastry to a thickness of no more than 2mm. Line your flan tin. Chill for 15 minutes while you preheat the oven to 190c.
Line the pastry case with foil and baking beans, blind bake on the middle shelf of the preheated oven for 15 minutes until firm. Remove from the oven and reduce the temperature to 170c.
To make the filling, melt the chocolate and butter together in a heat-proof bowl set over a pan of simmering water. Stir until smooth and shiny. Remove from the heat. Whisk together the eggs and sugar, pour into the chocolate mixture and stir until thoroughly combined fold in the flour and baking powder, next mash the bananas and fold into the mixture.
Carefully spoon the chocolate mixture into the pastry case and stud the surface with reeses pieces small side down.
Bake on the middle shelf for *25-30 minutes until the filling has set.
*If you leave out the banana it will cook quicker.
*I freeze the reeses pieces otherwise the high sugar content will burn when cooking.
*Mini (frozen) Rolos would work too.
*Mini (frozen) Rolos would work too.
