Banoffee Meringue Pies

For the crust

Using the tips of your fingers, mix the flour with butter and an egg yolk, adding water until the mixture is completely combined and fairly smooth

Wrap it up in cling film and let it chill in the fridge for half an hour⁣

Take the dough out of the fridge and divide into 4 equal parts - roll each part out and spread on your tartlet form*

Pop back in the fridge for about 10 minutes⁣

Preheat the oven to 170 Celsius

Take the tartlets out of the fridge again and place a piece of baking paper with pie weights / dry rice / dry beans on top of them - blind-bake for 10 minutes⁣

Remove the tartlets from the oven and discard the baking paper*

Prick the bottom of the crust with a fork before placing the filling on top

For the filling

Spread about 1-2 tbsp of dulce de leche on each of the tartlets (see notes if you're using sweetened condensed milk)

Cut the banana into slices and spread a few slices on top of the dulce de leche

Cut the banana into slices and spread a few slices on top of the dulce de leche

For the meringue

In a bowl, whisk the egg white for about 30-45 seconds until soft peaks form

Gradually add in the sugar while whisking continuously, 1tsp at a time - keep on whisking until stiff peaks form⁣

Add a pinch of salt

Spread the meringue on top of the tartlets⁣

Pop back in the oven for about 20 minutes⁣ or until the meringue is nicely golden