Try my Banoffee Tarts, the miniature version of the famous pie! Made with prepared tart shells these delicious tarts are a perfect last minute dessert!
For the classic recipe, take a look at my Easy Banoffee Pie.
If you are not from England chances are you’ve never heard of Banoffee Pie before and it’s a real shame. I reckon the invention of Banoffee Pie should stand on equal footing with industrialisation and discovering of DNA and other great things that came out of England.
Well, maybe not quite as equal, maybe just a teensy bit lower. Banoffee Pie is the magic combination of everything that is good and true.
Sweet and silky Banana plus rich and indulgent Toffee equals Ban+offee. Throw in some chocolate and you get the picture. Pure bliss.
Mini Tart Recipe
The best thing is they are EASY to make and even easier to enjoy. I served them for dessert last weekend for my giant dinner party because when you cook a big meal the last thing you want is to fuss over a dessert as well.
A snap to make but do they ever look impressive! Here is my version of the famous Banoffee Pie. I made a couple of changes but nothing major that would alter the taste.
I filled the tarts with dulce de leche instead of toffee and added mascarpone to the cream in order to create a more stable frosting that could be piped.
I also used prepared tart shells, which made this dessert so quick and stress free. Despite the shortcut, these banoffee tarts looks so impressive and very beautiful.
Because I didn’t spend time making the tart shells I could have fun with the decoration. So I grabbed a piping bag and topped my tarts with gorgeous rosettes.
How to make toffee
You can absolutely buy already made toffee. Look for Carnation brand canned caramel or dulce de leche. It is also very easy to make at home.
Remove the label from the can of sweetened condensed milk and put it in the pot completely submerged in water. Bring to a boil and continue cooking for 1.5-2 hours.
Make sure your can is completely covered in water through the duration of cooking or it will explode. Cool until it’s ready to use. When you open it you will discover that your plain can of sweetened condensed milk got transformed into glamourous and silky toffee.
This step could be done well in advance. I had mine stored for a couple of weeks before I got around to use it.
For Chocolate Curls:
Melt the chocolate in the microwave and spread it thinly on a baking tray, pop it in the fridge for 3 minutes to set. Take it out and let it stand for a couple of minutes to soften a bit.
Drag a knife or a cheese slicer like I did along the surface of the chocolate to make the curls. When you have enough curls, put them back in the fridge for a couple of minutes to harden.
Leave one or two of your tartlets curl-free to show off that gorgeous rose, just a little of cocoa dusting will do.
More Tart Recipes to Try:
Banoffee Tartlets
Ingredients
- 8 all-butter pre-made tartlet cases You can of course make your own
- 1X 397g tin Carnation Caramel
- 2 Banana sliced
- 100g/1/2 cup Mascarpone
- 250ml/1 cup Whipping Cream/Double Cream
- 50g/1/4 cup Icing Sugar
- 1 tsp Vanilla
- 1 tbsp Rum optional
- 50g Chocolate for chocolate curls or cocoa for dusting or 1 tbsp of cocoa
Instructions
- Whip mascarpone with double cream, icing sugar, vanilla and rum until it's the right consistency for piping roses.
- Spread your caramel/dulce de leche equally among 8 tartlets, top with sliced bananas. Pipe the mascarpone cream frosting on top and dust with cocoa or decorate with chocolate curls.
For Chocolate Curls
- Melt the chocolate in the microwave and spread it thinly on a baking tray, pop it in the fridge for 3 minutes to set. Take it out and let it stand for a couple of minutes to soften a bit.
- Drag a knife or a cheese slicer like I did along the surface of the chocolate to make the curls. When you have enough curls, put them back in the fridge for a couple of minutes to harden.
Karyn says
Yum! I’m so glad you posted this on Facebook. I’ve been in a Banoffee Pie mood since a visit back to England a few weeks ago. Although the recipe I tried was good, the “toffee” part was a combo of brown sugar, butter and condensed milk. Just not the same as “boiled in the tin” condensed milk alone – which is what my tastebuds remember from childhood. You’ve reaffirmed my belief that some things shouldn’t be messed with π
Hope the unpacking is going OK. Not sure what’s worse, packing everything away or having to take it all out of boxes again!
vikalinka says
Unpacking is exciting but more tiring since it happens shortly after packing!
I am so glad you found this recipe. Let me know how you like it, Karyn!
sheda says
These tartlets look amazing! I would love to try them but i didn’t get how to make the chocolate curls. And how did you get such beautiful roses?
vikalinka says
Sheda, I described how to make chocolate curls in the post and the roses are piped using a pastry bag and a large star tip. I hope this helps.
Vanessa says
These look amazing! I have never tried one and look forward to making these. Where can you find the pre-made tartlet cases?
vikalinka says
Vanessa, I live in England and I bought mine at Marks & Spencer. I am sure you can find them either in the frozen food aisle or in a bread aisle at your local grocery store. π
Alina says
Can you make these a day ahead?
vikalinka says
Absolutely Alina just keep them in the fridge. π
Sarvani (baker in disguise) says
Found your blog via foodgawker.. you have a beautiful site.. you’ll be seeing me around more often!! these tartlets have been on my wishlist for a while…
Vikalinka says
Thank you for your sweet comment, Sarvani.
Vikalinka says
Thank you, Elizabeth! I thought it would be fun to decorate them differently as they would appeal to different personalities. Sure enough, my son went for the one with the most chocolate and my little girl chose the delicate looking rose. π
Elizabeth says
I love these! I thought the chocolate curls were gorgeous, then I saw the cocoa-dusted whipped cream rose–wow! So lovely. I also like the substitution of dulce de leche for caramel–sounds delicious!
Natasha says
You are so talented, they look really good.
Vikalinka says
Thank you so much, Natasha! What a nice thing to say!
Cookin Canuck says
It’s been a very long time since I’ve had a Banoffee Tart, and now I remember what I’ve been missing. These look absolutely wonderful!
Vikalinka says
Thank you so much, Dara! You are too kind π