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Epcot Food and Wine Festival Recipe: Scottish Banoffee Tart

We are just about one month away from the beginning of the most wonderful time of the year — the 2013 Epcot Food and Wine Festival!

And we know that you are just as eager as we are to take a look at all this year’s festival has to offer.

But we are particularly excited about the new Scotland Marketplace Booth.

Brand new for 2013, the booth promises to give us a taste of some traditional Scottish foods, like Haggis (a vegetarian version!) as well as Scottish Salmon.

Scotland Booth Information and the Scotland Passport Stamp!

There are also some delightful dishes that have been adapted into new Scottish classics, like the Banoffee Tart. Originally an English invention, this dessert is given a touch of Scottish flair with the addition of Scottish Whiskey Toffee!

While we are looking forward to trying it on opening day at the Festival, we’re excited to try this version, adapted for the home kitchen.

The Scottish Banoffee Tart from the Scotland Booth at the 2013 Epcot Food and Wine Festival

Scottish Banoffee Pie

Makes 1 Nine-Inch Pie

Ingredients:
1 Stick Unsalted Butter
1/2 Cup Packed Dark Brown Sugar
1 (14 Ounce) Can Sweetened Condensed Milk
Favorite Pre-Made 9-Inch Chocolate Cookie Crust
2-3 Bananas
1 1/2 Cups Heavy Cream
2 Teaspoons Sugar

Instructions:
1. Melt butter in a small saucepan over medium heat. Add brown sugar and stir until melted and combined. Add condensed milk and bring mixture to a simmer for a few minutes, stirring continuously. The mixture should darken and thicken slightly.
2. Pour filling into crust. Cool to room temperature and refrigerate for at least 1 hour until filling is firm.
3. Slice bananas and place on top of filling in a single layer, covering filling completely.
4. Whip cream with sugar until medium peaks form. Spread whipped cream on top of bananas.

Want More Details About the 2013 Epcot Food and Wine Festival?

We work hard to keep you in the know about everything Food and Wine Festival related! Be sure to join our Disney Food Blog Newsletter for the latest information and details. And keep an eye on our 2013 Epcot Food and Wine Festival Page for updates.

News! The DFB Guide to the 2013 Epcot Food & Wine Festival e-Book is now available!

This 190+-page e-Book has everything you need to know — including full-color photos and expert tips — for making your visit to the 2013 Epcot Food and Wine Festival the best Disney trip, yet! We’ve compiled all of our best advice so that you save money, save time, and have a blast.

Use code CHEFS at check-out for a $3 discount!

I can’t wait to try this recipe at home! Will you be making it before trying it at the Food and Wine Festival? Leave a comment and let us know!

Recipe courtesy of Mickey Monitor

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6 Comments

  1. Claire says:

    Vegetarian Haggis!!!!! .What the bloody hell is that??? Come on, really?? I heard somebody say that haggis is the second worse thing that man can do to a sheep, but its not true! Haggis is wonderful stuff, just try it. If you don’t have a problem eating hot dogs, then you can’t mind what’s in haggis, at least with it you know exactly what’s in there. I’ll be there for Food and Wine but I will sneer at that particular booth. ;)

  2. Miss Emma says:

    I have seen banoffee all over England and Ireland – but I had no idea they’re going to have it at Food & Wine! LOVE IT! :)

  3. Dani says:

    Why are they ruining this with a cookie crust?!

  4. Julia Watson says:

    Yummy…………. I think I can make it as easy.

  5. Kathy C says:

    So where’s the Scotch whiskey? Did someone leave it out of the recipe?

  6. Terry says:

    I was just there on Wed. and it didn’t look like that at all. They were square.

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