Sweet banana, chocolate and caramel tarts look stunning and are a delightfully decadent way to dig into the favorite banoffee flavors.
These decadently divine Banoffee Tarts are loosely based on the classic Banoffee Pie and combine the standard bananas, caramel and pastry, along with a good dollop of whipped cream. I found the recipe in an old New Zealand Home and Garden magazine (Sep, 2015) and got seriously seduced by their good looks.
I kept to the recipe, though I did add salt, both to the caramel (to make it a nicely balanced salted caramel) and to the chocolate to balance the sweetness. With their layering of caramel and chocolate, they reminded me of Millionaire Bars, or Caramel Slice, as we call it here in New Zealand. The caramel was just the right consistency – firm, but slightly gloopy, while the baked chocolate custard was slightly bitter with a nice soft texture. 
As you can imagine, the dessert is pretty sweet, which is why it needs the balance of salt and the bitterness of the dark chocolate. The bananas provide the necessary ‘freshness’ and the whipped cream adds moisture. These babies are certainly rich and decadent, but everyone needs a bit of that now and then, right?
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Chocolate Banoffee Tarts
- Total Time: 100 minutes
- Yield: Makes 8
- Diet: Omnivore
Description
Rich chocolate and caramel custard, creamy bananas, and a buttery crust. These individual tarts are perfect for any occasion.
Ingredients
- 5 oz (142 g) butter, softened
- 3.5 oz (100 g) caster (superfine) sugar
- 1 egg
- 8.8 oz (250 g) flour
- 3.5 oz (100 g) butter
- 3.5 oz (100 g) soft brown sugar
- 13.3 fl oz (395 g) sweetened condensed milk
- 1/4 - 1/2 teaspoon salt
- 16.9 fl oz (500 ml) cream
- 4.4 oz (125 g) dark chocolate (62%- 70% cocoa), finely chopped
- 4 egg yolks
- Pinch of salt
- Bananas
- Chocolate shavings
- Whipped cream
Instructions
For the pastry
- Using an electric mixer, cream butter and sugar until pale and fluffy. Beat in egg, then fold in flour until just combined.
- Wrap dough in plastic wrap and rest in the fridge for at least 20 minutes.
- Heat oven to 150°C (300°F). Roll dough thinly, lightly grease 8 x 10cm (4 inch) loose-bottomed non-stick tart tins, and rest for a further 20 minutes.
- Bake pastry cases blind (line with baking paper and fill with baking beans) for 10 minutes or until golden brown.
- Take out the paper and beans and allow to cool; place the tarts on a baking tray.
For the caramel
- Melt butter and brown sugar in a heavy-based saucepan over low heat, stirring until the sugar has dissolved.
- Add condensed milk and bring to a rapid boil for about a minute, stirring constantly until a thick, golden caramel forms.
- Add salt incrementally and check for taste.
- Spread caramel in cooled pastry cases to about 1cm (1/3 inch) thickness. Allow to cool.
For the chocolate custard
- Turn oven to 100°C (212°F). Heat cream in a pot until just about to simmer.
- Take off heat and add chocolate; whisk until melted and combined.
- Whisk in yolks one at a time, then mix in the salt.
- Leave to rest for about 10 minutes to cool, then stir and pour over the caramel layer.
- Cover the tarts with foil and bake for about an hour, or until the filling is just set with a slight wobble in the centre.
- Take tarts from the oven and allow to cool to room temperature.
To serve
- Slice bananas diagonally and layer gently over the cooked custard.
- Garnish with shaved chocolate and serve with whipped cream.
Notes
- For a richer caramel, use dark brown sugar instead of light brown sugar.
- If you don’t have loose-bottomed tart tins, you can use muffin tins lined with parchment paper.
- To prevent the custard from cracking, let the tarts cool completely before adding the bananas and whipped cream.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 tart
- Calories: 450
- Sugar: 40
- Sodium: 100
- Fat: 28
- Saturated Fat: 18
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 2
- Protein: 4
- Cholesterol: 80
Frequently Asked Questions
What is banoffee tart made of?
The classic components are a shortcrust pastry shell, a layer of caramel (toffee) made from butter, sugar, and condensed milk, sliced bananas, and whipped cream on top.
Can I use store-bought caramel instead of making it from scratch?
Yes. A thick dulce de leche from a can works well. Spread it directly into the cooled tart shell and proceed with the banana and cream layers.
How do I stop the bananas from browning in banoffee tart?
Toss the sliced bananas in a small amount of lemon juice before placing them in the tart. Assemble the tart close to serving time for the best appearance.
Can the pastry dough be made ahead of time?
Yes. Wrap it tightly and refrigerate for up to 3 days, or freeze for up to 1 month. Thaw overnight in the refrigerator before rolling.
What percentage of dark chocolate works best for the ganache layer?
The recipe specifies 62-70% cocoa. This range provides enough bitterness to balance the sweet caramel without the chocolate overwhelming the other layers.
