Banoffee Tarts

Try my Banoffee Tarts, the miniature version of the gloriously indulgent pie! Made with a combination of bananas and toffee, with a crumbly tart base and topped with a cloud of whipped cream and stunning chocolate curl. If you use prepared tart shells, these delicious tarts are a perfect last minute dessert!

For the classic recipe, take a look at my Easy Banoffee Pie. 

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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 a giant dinner party because when you cook a big meal the last thing you want is to fuss over a dessert as well.

Making individual tarts made serving easy, and because it’s a cold treat, it can stay in the fridge until time for dessert. A snap to make but do they ever look impressive!

To make these into tartlets, I stayed largely true to the original recipe. 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 This is an affiliate link.Carnation canned caramel or This is an affiliate link.dulce de leche. It is also very easy to make at home. 

To make your own, 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 glamorous 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.

I created a curl by dragging a cheese slicer along the surface of the chocolate to make the curls, although a knife will also work. When you have enough curls to cover your tarts, put them back in the fridge for a couple of minutes to harden.

Serving suggestions

Banoffee Pie is best enjoyed after it’s been chilled for a few hours. This gives some time for the flavours to meld.

It’s a cold pie, and best enjoyed on the chilly side. Keep it in the fridge until ready to serve.

I like to leave one or two of my tartlets chocolate curl-free to show off that gorgeous rose. Instead I use just a little dusting of cocoa dusting.

Storage and leftovers

It’s best to eat the tartlets within 24-30 hours, which is when the flavours are fully combined but before the tart shells have become too soft. However, it can be kept for 2-3 days if covered in a sealed container or under plastic wrap and kept in the fridge.

Don’t worry about sliced bananas turning brown as they are safely tucked under a fluffy layer of whipped cream, which prevents them from being exposed to air and changing colour. 

More tart recipes to try

• Salted Caramel Pear Tarts
• Summer Berry Tart
• Plum Tarte Tatin
• Roasted Rhubarb Bakewell Tart

5 from 7 votes

Banoffee Tartlets

By Julia Frey of Vikalinka

Prep: 30 minutes mins

Total: 30 minutes mins

Servings: 8

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Tarts filled with layers of toffee, sliced bananas and whipped cream.

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Ingredients 

1x2x3x

• ▢ 8 all-butter pre-made tartlet cases, you can of course make your own!
• ▢ 1 tin This is an affiliate link.caramel sauce, 397g / 14oz
• ▢ 2 banana, sliced
• ▢ 100g / 1/2 cup mascarpone
• ▢ 250ml / 1 cup whipping cream/double cream
• ▢ 50g / 1/4 cup icing sugar
• ▢ 1 tsp This is an affiliate link.vanilla
• ▢ 1 tbsp rum, optional
• ▢ 50g / 2oz 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.

Notes

The tarts are best when given a few hours to chill in the fridge, which allows flavours to meld.

Nutrition

Calories: 322kcal | Carbohydrates: 24g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 56mg | Potassium: 171mg | Fiber: 2g | Sugar: 14g | Vitamin A: 659IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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