{"id":5829,"date":"2015-10-15T14:49:52","date_gmt":"2015-10-15T12:49:52","guid":{"rendered":"http:\/\/jesuisunpetitcuisinier.fr\/fr\/?p=5829"},"modified":"2015-10-16T14:09:27","modified_gmt":"2015-10-16T12:09:27","slug":"banoffe-pie","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/banoffe-pie\/","title":{"rendered":"Recette de banoffe pie (tarte banane caramel)"},"content":{"rendered":"<p>Si vous \u00eates en r\u00e9gime, arr\u00eatez tout de suite la lecture, car dans cet article nous allons nous laisser aller \u00e0 pr\u00e9parer un dessert tr\u00e8s tr\u00e8s gourmand\u00a0: la <strong>tarte banane caramel<\/strong> ou <em><strong>banoffe pie<\/strong><\/em>. C\u2019est une classique de la p\u00e2tisserie anglaise et son nom est la contraction des mots banana (banane) et toffe (caramel). Voil\u00e0 banana toffe fait banoffe. M\u00eame en \u00e9coutant seulement son nom, \u00e7a me fait d\u00e9j\u00e0 baver\u00a0!<\/p>\n<p>Faire cette <strong>tarte banane caramel<\/strong> est tr\u00e8s simple. Il n\u2019y a pas de cuisson. Il suffit de faire la p\u00e2te avec des biscuits concass\u00e9s et du beurre fondu, puis placer une couche de confiture de lait, une autre couche de rondelles de banane et finir par une bonne couche de Chantilly. C\u2019est simple et tr\u00e8s gourmand\u00a0!<\/p>\n<p>Voulez-vous savoir comment \u00e9laborer le <strong><em>banoffe pie<\/em><\/strong> ou tarte banane caramel\u00a0? Voici la recette. Allez, op\u00a0! C\u2019est parti\u00a0!<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/10\/banoffe_pie.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/10\/banoffe_pie.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/10\/banoffe_pie-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/10\/banoffe_pie-300x200.png 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/10\/banoffe_pie.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/banoffe-pie\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de banoffe pie (tarte banane caramel)<\/h2>\n<span id=\"post-ratings-5829\" class=\"post-ratings\" data-nonce=\"84bd6ba853\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_5829_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(5829, 1, '1 Star');\" onmouseout=\"ratings_off(4.7, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5829_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(5829, 2, '2 Stars');\" onmouseout=\"ratings_off(4.7, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5829_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(5829, 3, '3 Stars');\" onmouseout=\"ratings_off(4.7, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5829_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(5829, 4, '4 Stars');\" onmouseout=\"ratings_off(4.7, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5829_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_half.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(5829, 5, '5 Stars');\" onmouseout=\"ratings_off(4.7, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 4,67 \/ 5. Votes: 3<\/div><\/span><span id=\"post-ratings-5829-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">6<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT30M>30 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2015-10-16\"><\/time> \n<span itemprop=\"description\" content=\"Comment \u00e9laborer le banoffe pie, autrement dit la tarte banane caramel. Une classique de la p\u00e2tisserie anglaise C'est trop gourmand ! Recette facile\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">2 \u00e0 3 bananes m\u00fbres<\/li>\n<li itemprop=\"recipeIngredient\">150\u00a0g de confiture de lait<\/li>\n<li itemprop=\"recipeIngredient\">250\u00a0ml de cr\u00e8me fleurette (min 30\u00a0% m. g.)<\/li>\n<li itemprop=\"recipeIngredient\">2 cuiller\u00e9es \u00e0 soupe de sucre glace<\/li>\n<\/ul><b>Pour la p\u00e2te :<\/b><ul>\n<li itemprop=\"recipeIngredient\">200 g de biscuits sabl\u00e9s (*)<\/li>\n<li itemprop=\"recipeIngredient\">50 g de beurre<\/li>\n<\/ul><b>Pour la d\u00e9coration :<\/b><ul>\n<li itemprop=\"recipeIngredient\">Chocolat \u00e0 dessert ou chocolat en poudre<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Concasser les biscuits. Pour cela, on peut les broyer avec un hachoir \u00e0 lames ou avec le rouleau \u00e0 p\u00e2tisserie dans un sac cong\u00e9lation herm\u00e9tique.<\/li>\n<li itemprop=\"recipeInstructions\">Faire fondre le beurre dans une casserole \u00e0 feu moyen ou au micro-ondes quelques secondes.<\/li>\n<li itemprop=\"recipeInstructions\">M\u00e9langer le beurre fondu avec les biscuits concass\u00e9s.<\/li>\n<li itemprop=\"recipeInstructions\">Beurrer un moule \u00e0 tarte d\u2019\u00e0 peu pr\u00e8s 20 cm de diam\u00e8tre<\/li>\n<li itemprop=\"recipeInstructions\">Placer un cercle de papier sulfuris\u00e9 dans le fond du moule.<\/li>\n<li itemprop=\"recipeInstructions\">Disposer le m\u00e9lange de biscuits dans le fond du moule et bien presser.<\/li>\n<li itemprop=\"recipeInstructions\">Garder au r\u00e9frig\u00e9rateur 20 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">Monter la cr\u00e8me fleurette en Chantilly. Quand c\u2019est presque pr\u00eat, ajouter les 2 cuiller\u00e9es \u00e0 soupe de sucre glace et finir de battre la cr\u00e8me, r\u00e9server.<\/li>\n<li itemprop=\"recipeInstructions\">Placer une couche de confiture de lait dans le fond de tarte, plus ou moins les \u2154.<\/li>\n<li itemprop=\"recipeInstructions\">Peler et couper les bananes en rondelles, puis les disposer au fond.<\/li>\n<li itemprop=\"recipeInstructions\">Badigeonner une fine couche de confiture de lait sur les rondelles de bananes pour les emp\u00eacher de noircir.<\/li>\n<li itemprop=\"recipeInstructions\">Couvrir la tarte avec la cr\u00e8me fouett\u00e9e et garder au frais.<\/li>\n<li itemprop=\"recipeInstructions\">Et voil\u00e0, c\u2019est pr\u00eat ! Au moment de servir, d\u00e9corer avec du chocolat \u00e0 dessert r\u00e2p\u00e9 ou du chocolat en poudre. Bonne d\u00e9gustation\u00a0!<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ul>\n<li>Pour la r\u00e9alisation de la p\u00e2te du <strong><em>banoffe pie<\/em><\/strong>, vous pouvez utiliser des biscuits sabl\u00e9s, des petits beurres, des palets bretons, des sp\u00e9culoos ou des \u201cdigestive biscuits\u00a0\u00bb.<\/li>\n<li>Comme suggestion de pr\u00e9sentation, au lieu de faire une grande tarte, pr\u00e9senter le <em><strong>banoffe pie<\/strong><\/em> en verrines. C\u2019est tr\u00e8s pratique pour servir et une bonne option pour finir un ap\u00e9ritif d\u00eenatoire.<\/li>\n<li>La confiture de lait s\u2019appelle aussi \u201cdulce de leche\u00a0\u00bb. On peut les trouver aux supermarch\u00e9s dans le rayon de p\u00e2tes \u00e0 tartiner. Si vous voulez en faire \u00e0 la maison, on peut faire cuire du lait concentr\u00e9 sucr\u00e9 dans<\/li>\n<li>une casserole \u00e0 feu moyen doux en remuant jusqu\u2019\u00e0 ce qu\u2019il devienne brun. N\u00e9anmoins, il est plus recommand\u00e9 de l\u2019acheter conditionn\u00e9e, car la cuisson peut prendre un temps tr\u00e8s long.<\/li>\n<li>Utilisez du caramel beurre sal\u00e9 au lieu de la confiture de lait. C\u2019est \u00e9galement tr\u00e8s bon ! Vous trouverez une recette pour faire du caramel beurre sal\u00e9 <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/03\/caramel-au-beurre-sale.html\">ici<\/a>, c\u2019est certainement plus \u00e9conomique !<\/li>\n<li style=\"text-align: left;\">Pour faciliter la r\u00e9alisation de la Chantilly, la cr\u00e8me fleurette doit \u00eatre bien froide. Gardez-la au cong\u00e9lateur 30 minutes avant de l\u2019utiliser. Pour plus de conseils sur la Chantilly, consultez <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/11\/creme-chantilly.html\">cet article<\/a>.<\/li>\n<li>Sur le blog vous trouverez d\u2019autres tartes. Essayez la <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/10\/tarte-au-potiron-pumpkin-pie.html\">tarte am\u00e9ricaine \u00e0 la courge<\/a>, la <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2012\/08\/tarte-aux-poires-et-pepites-de-chocolat.html\">tarte aux poires et chocolat<\/a> ou la <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/03\/tarte-fine-aux-pommes-et-confiture-dabricot.html\">tarte fine aux pommes<\/a>.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment \u00e9laborer le banoffe pie, autrement dit la tarte banane caramel. Une classique de la p\u00e2tisserie anglaise C&rsquo;est trop gourmand ! Recette facile<\/p>\n","protected":false},"author":1,"featured_media":5830,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"banoffe pie","_yoast_wpseo_metadesc":"Comment \u00e9laborer le banoffe pie, autrement dit la tarte banane caramel. Une classique de la p\u00e2tisserie anglaise C'est trop gourmand ! Recette facile","footnotes":""},"categories":[848,1029,20],"tags":[912,834,1030,1031],"class_list":["post-5829","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-anglaise","category-recette","tag-chantilly","tag-desserts","tag-banane","tag-confiture-de-lait"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de banoffe pie (tarte banane caramel)<\/title>\n<meta name=\"description\" content=\"Comment \u00e9laborer le banoffe pie, autrement dit la tarte banane caramel. Une classique de la p\u00e2tisserie anglaise C&#039;est trop gourmand ! 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