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:
- 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
- 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.