Banoffee Tart
Banoffee Tart! Crisp tart shells filled with velvety dulce de leche (that you can make with just a can of sweetened condensed milk!), topped with perfectly ripe banana slices, and crowned with a cloud of vanilla bean whipped cream.
Equipment
- slow cooker if you plan on making the dulce de leche
- Handheld or stand mixer
- Measuring Spoons
- Measuring cups or kitchen scale
- 9 inch tart pan if not making tartlets
Ingredients
Graham Cracker Crust
- 1 and ½ cups (150 grams) graham cracker crumbs
- 1 teaspoon cinnamon
- 3 tablespoons granulated sugar
- 7 tablespoons (100 grams) salted butter, melted (add ¼ teaspoon of kosher salt if you do not have salted butter)
Banoffee Tart Filling (Dulce De Leche)
- 2 cans sweetened condensed milk each can is 14 oz (397 grams) use one can if making one 9 inch tart
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
Banoffee Tarts
- 24 small tart shells store bought or graham cracker crust recipe from above. I used Sweet Filigrano Tartlets from ifiGourmet Provisions
- 1 cup (220 grams) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla bean paste can also use extract
- 4 bananas sliced ½ inch thick
Instructions
Graham Cracker Crust
- Crush graham crackers into fine crumbs using a food processor or blender. In a medium bowl, mix together the graham cracker crumbs, cinnamon, and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the pan you're using to form an even crust. Chill in the refrigerator until ready to use.
Dulce De Leche
- Place the unopened cans of sweetened condensed milk (take the label off) in a slow cooker on their sides.
- Pour water over the cans, make sure the cans are completely covered. There should be 2-3 inches of water above the cans.
- Place the lid on top. Set the slow cooker on low for 10 hours.
- Remove the cans with tongs after 10 hours - the water will be very hot!
- Do NOT open the cans while HOT, they can explode! Submerge the cans into cold water or run under cold water holding with tongs.
- Open the cans when they are cooled down. Transfer the dulce de leche into airtight container, mix in the salt and vanilla extract (don't skip this) until combined. Refrigerate until cold and ready to use.
Assembling the Banoffee Tarts
- Using a stand mixer or handheld mixer, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Adjust the sweetness to your liking.
- Place 2 tablespoons of dulce de leche into each tart shell (the amount will depend on how big your tart shells are) If you are using a 9 inch tart pan, spread the entire can of dulce de leche in an even layer over the cooled crust.
- Place as many slices of banana as you can fit on top, top with whipped cream and sprinkle some crumbs on top for decor!
- See storage in notes below
Notes
I used tart shells and vanilla bean paste from ifiGOURMET Provisions
*a Biscoff cookie crust would also be amazing!
Lemon Juice will prevent the bananas from browning, toss with a very small amount if you're not eating the tarts right away!
Whipped Cream: Don’t over whip the cream, stop when it forms soft peaks. I love using vanilla bean paste to make it extra delicious.
Vanilla and Salt: Do not skip adding the vanilla and salt, it really makes the dulce de leche flavor pop!
Refrigerator: These caramel banana tarts stay fresh for 2-3 days when stored in an airtight container.
Room Temperature: Not recommended due to the whipped cream and bananas.
Freezer: You freeze the tart shell and fill before serving for a make ahead option.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.