Who doesn’t love banoffee? Bananas and caramel are a well-deserved match made in heaven. Add to that softly whipped cream and a dark chocolate biscuit crumb and you have the stuff of dreams. And hey, a dash of rum naughtily thrown in at the last minute – even better.
Thanks to Taste.com.au for this recipe. I adapted it somewhat, adding rum to the caramel mixture, using gluten-free dark chocolate biscuits instead of plain ones, and baking the base instead of chilling it, which is just personal preference. I do suggest that you use a bit of intuition around how much biscuit and melted butter to use – personally I found I only needed around 200g of biscuits and about 90g melted butter, but it will depend on what type of biscuit you use. My recommendation is that when you process the biscuits, add the butter gradually – you’ve added enough when the crumbs starts to clump a little as you process it, and when you pinch some of it between your fingers it holds together. 
The main thing, with the caramel, is to take it slow and easy – neither under-cooking it so that it doesn’t set, nor over-cooking it till it becomes like boot leather. When it’s cooked, you should be easily able to pour it into the tart bases, after which it will start to set fairly quickly (just to note – adding rum will make the mixture a little looser than normal, however it will still set). After at least one to two hours, you’ll find that the surface is no longer tacky when touched, yet when you come to eat it, the caramel will slowly ooze over the tines of your fork – perfection!
Banoffee Chocolate Tarts
- Total Time: 40 minutes
- Yield: 4 tarts 1x
Description
These Banoffee Chocolate Tarts combine the heavenly duo of bananas and caramel with a dark chocolate biscuit base, topped with whipped cream and a hint of rum.
Ingredients
- 200g gluten-free dark chocolate biscuits
- 90g unsalted butter, melted
- 395g can sweetened condensed milk
- 2 tablespoons golden syrup
- 1/3 cup (75g) brown sugar
- 1/4 cup (60ml) thickened cream
- 1 tablespoon dark rum (optional)
- 2 large bananas, sliced
- 300ml thickened cream, whipped
- Dark chocolate shavings, for garnish
Instructions
- Preheat your oven to 180°C (350°F).
- Place the biscuits in the bowl of a food processor and process until finely crushed. Gradually add the melted butter, processing until the mixture starts to clump together and holds when pinched between your fingers.
- Press the biscuit mixture evenly into the base and sides of four 10cm tart tins. Place on a baking tray and bake for 10 minutes. Remove from the oven and set aside to cool.
- In a medium saucepan, combine the sweetened condensed milk, golden syrup, brown sugar, and thickened cream. Cook over low heat, stirring constantly, for about 10 minutes or until the mixture thickens and turns a caramel color. If using, stir in the rum and cook for an additional 2 minutes.
- Pour the caramel evenly into the cooled tart bases. Allow to set at room temperature for at least 1-2 hours until the surface is no longer tacky.
- Once set, top the caramel with sliced bananas and a generous dollop of whipped cream.
- Garnish with dark chocolate shavings before serving.
Notes
Use intuition for the biscuit and butter quantities; add butter gradually until crumbs clump together. The caramel should be pourable but not too loose; adding rum makes it looser but it will still set. Allow the caramel to set for at least 1-2 hours until the surface is no longer tacky.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: British
Nutrition
- Serving Size: 1 tart
- Calories: 450
- Sugar: 35
- Sodium: 150
- Fat: 25
- Carbohydrates: 50
- Fiber: 2
- Protein: 5
- Cholesterol: 50
Frequently Asked Questions
How do I know when the biscuit base has the right consistency?
Process the gluten-free dark chocolate biscuits and gradually add melted butter until the crumbs start to clump together and hold when pinched between your fingers.
What should I watch for when cooking the caramel to avoid overcooking?
Cook the caramel slowly, ensuring it doesn’t become too thick or tough; it should be pourable but will set after cooling.
Will adding rum to the caramel affect its setting?
Yes, adding rum will make the caramel mixture slightly looser, but it will still set after it cools in the tart bases.
