Mini Banoffee Pies

These had their ups and downs. I used Mary Berry's banoffee pie recipe for a whole pie and used  a muffin tin to make them smaller. The only problem I had with the recipe was the pastry, it turned out strangely short and flaky. And that was despite using slightly more water than it said to so I think that there was not enough butter (or too much flour, depending on how you want to look at it). Its not bad, but has a strange texture for shortcrust pastry.

The toffee worked well, there is far too much for making mini pies though. I have a whole pot left over! (what a shame!) Its wonderfully thick and creamy and is very forgiving on any hole or cracks in the pastry because it doesn't seep through.

Problem no. 2 I had was with the cream (not with the recipe though), I made this for food tech coursework and we're supposed to make changes to the recipe we use so I thought I'd add vanilla to the cream but it curdled. The double cream whipped amazingly quickly and I don't think I over-whisked it. Does vanilla essence curdle cream?? (Probably something I should have checked before adding it!) I had to leave the cream out but they're still yummy.

Overall, not the most successful bake but they still taste good so can't complain!