Banoffee Tartlets

5 from 1 vote
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Course: Dessert
Cuisine: British
Servings: 8
Author: Julia Frey of Vikalinka


  • 8 all-butter pre-made tartlet cases You can of course make your own
  • Sweet and condensed Milk- 1 can
  • Banana sliced-2
  • Mascarpone- 1/2 cup/ 100gr
  • Whipping Cream/Double Cream- 1 cup/ 250 ml
  • Icing Sugar- 1/4 cup
  • Vanilla-1 tsp.
  • Rum-1tbsp. optional
  • Chocolate for chocolate curls or cocoa for dusting-50 gr or 1tbsp of cocoa


  • Remove the label from the can of sweet and 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. (This step could be done well in advance.)
  • Whip mascarpone with double cream, icing sugar, vanilla and rum until it's the right consistency for piping roses.
  • Spread your 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.