These wonderfully simple Banoffee Tartlets feature a delightfully buttery graham cracker crust, generously layered with decadent dulce de leche and thick slices of fresh banana. They're topped with a lavish dollop of freshly whipped cream and a sprinkle of chocolate shavings, adding an extra touch of indulgence to each bite.
Banoffee Tartlets are a heavenly treat that effortlessly combines rich flavors and contrasting textures. Each tartlet is a miniature masterpiece, packed with caramelized sweetness, accompanied by slices of sweet ripe bananas, and adorned with fluffy whipped cream.
Crafting these delicious tartlets is as simple as can be, requiring just a few easy steps.
If you're a fan of all things pie, be sure to try Strawberry Apple Pie, Sweet Potato Pie with Graham Cracker Crust, and Apple Crumble Tart.
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Why You'll Love These Banoffee Tarts
- Easy to make- Creating these tartlets is a breeze, requiring minimal effort and just a few simple ingredients.
- Irresistible taste- These tarts have the perfect balance of sweetness from the caramelized filling, natural sweetness of ripe bananas and lightness of whipped cream.
- Versatile- They're perfect for any occasion, whether it's a casual family dessert or an elegant dinner party.
- Crowd-pleaser- These tarts are guaranteed to dazzle guests with their striking appearance and captivating flavor.
What is Banoffee Pie
Banoffee pie is a decadent dessert that originated from England and has become popular worldwide. The name "banoffee" is a combination of "banana" and "toffee", which are two key ingredients in this delightful treat.
The pie typically features a butter biscuit or pastry crust, providing a sturdy base for the layers of fillings. The first layer consists of rich toffee which is often made by simmering condensed milk until it thickens and caramelizes. Next comes the bananas, which are sliced and arranged on top of the caramel. Finally, the pie is topped with a generous layer of whipped cream.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Graham crackers- Crushed graham crackers are best for the crust. You can use store-bought graham crackers crumbs or crush whole ones in a food processor.
- Unsalted butter- Melted butter is mixed with the graham cracker crumbs to bind them together and create a crust.
- Sweetened condensed milk- This is the main ingredient for the caramel layer. Make sure to use sweetened condensed milk, not evaporated milk.
- Ripe bananas- Sliced ripe bananas add a fresh and fruity element to the tartlets. Look for bananas that have a vibrant yellow color with no green tips and maybe a few small brown spots.
- Sugar- I use white granulated sugar to sweeten the homemade whipped cream.
- Heavy cream- Used to make the whipped cream topping. Make sure the heavy cream is cold before whipping.
- Vanilla- You can use vanilla extract or vanilla bean paste when flavoring the whipped cream.
- Chocolate shavings- Used as garnish to sprinkle on top of the tartlets. Use a high-quality chocolate bar or block for the best results.
Ingredient Note Substitutions
Graham cracker crust- If you prefer a different crust, you can use pre-made tartlet shells, pastry crust or even cookie crusts.
Sweetened condensed milk- If you don't have condensed milk, you can use store-bought dulce de leche instead.
Chocolate shavings- These are optional for garnish. If you don't have chocolate or prefer a different topping, you can use cocoa powder, cinnamon or chopped toffee bits.
Homemade Dulce De Leche
Homemade dulce de leche is a luscious caramel-like sauce made from sweetened condensed milk. First, remove the label around the can. Then, immerse the unopened can of sweetened condensed milk in a pot of water and simmer for 2-3 hours until the milk caramelizes and turns into a rich, creamy sauce.
After simmering, carefully remove the can from the pot using tongs. Allow to cool completely at room temperature before opening.
Step By Step Instructions
Below, you'll find the step-by-step instructions for making the best mini banoffee pies.
STEP 1: Make the dulce de leche. If you're making homemade dulce de leche from a can of condensed milk, follow the instructions provided above. If you're short on time, you can use store-bought dulce de leche.
STEP 2: Prepare crust. Place the graham crackers inside food processor and pulse until you have fine crumbs. Mix the crumbs with the melted butter and sugar until well combined.
Then, divide the graham cracker mixture into tart molds. Press the mixture firmly into the bottoms and up the sides of the tartlet molds.
STEP 3: Bake. Preheat oven to 350℉. Bake the crusts for 10 minutes or until they are golden brown. Allow them to cool completely before filling.
STEP 4: Prepare whipped cream. In a mixing bowl, whip heavy cream and vanilla extract until soft peaks form. Then, stir in sugar and whisk until medium peaks. Refrigerate until ready to use.
STEP 5: Assemble tarts. Once the crusts have cooled, spoon a layer of dulce de leche into each tart shell, spreading it evenly. Next, slice bananas into rounds (about ¼-inch) and place them on top of the dulce de leche.
STEP 6: Finish. Dollop or pipe the whipped cream on top of the banana layer in each tartlet. Make sure to completely cover the bananas to prevent them from browning. Optionally, garnish with chocolate shavings.
Expert Baking Tips
By following these tips and tricks, you'll be able to create delicious and impressive Banoffee tarts that are sure to be a hit with family and friends.
Perfect crust. For a crisp and sturdy crust, ensure that the graham cracker crumbles are finely ground and evenly mixed with melted butter. Press the mixture firmly into the molds to create a solid base that holds up well when filled.
Creamy dulce de leche. When simmering the can of sweetened condensed milk to make the dulce de Leche, ensure that the can is fully submerged in water at all times to prevent it from exploding. Use low heat and simmer gently for 2-3 hours for a smooth and creamy result.
To prevent banana discoloration. Slice the bananas just before serving and make sure they're completely covered by whipped cream. This will help prevent them from oxidizing.
Whipped cream. Whip the heavy cream just until medium peaks form for a light and airy texture. Be careful not to over whip, as this can lead to a grainy and curdled consistency.
Chill before serving. For the best taste and texture, chill the assembled tartlets in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and the whipped cream to set slightly.
FAQ
Yes, you can make the dulce de leche ahead of time. Follow the instructions in the recipe above and allow it to cool completely. Store it in the refrigerator in an airtight container for up to one week.
Absolutely! You can use other types of crust such as pastry crust, cookie crust, puff pastry or even chocolate crusts for a different flavor.
Yes, you can! Simply use a large pie dish instead of tartlet molds, and adjust the ingredient quantities accordingly. The baking time may vary, so keep an eye on the pie as it bakes.
Yes, you can use store-bought dulce de leche as a time-saving alternative. Look for it in the International or baking aisle of your grocery store.
Yes, you can make the components in advance and assemble them just before the party. However, keep in mind that the whipped cream may deflate slightly if assembled too far in advance.
Storing and Freezing
If you have leftover Banoffee tartlets, store them in an airtight container in the refrigerator. They will stay fresh for up to 2-3 days in the refrigerator. Keep in mind the crust may become slightly softer over time due to the moisture from the filling and whipped cream.
Freezing
While it's not recommended to freeze fully assembled Banoffee tarts due to the whipped cream topping, you can freeze the individual components separately.
Freeze the crust and dulce de leche filling separately in airtight containers or freezer bags. When ready to enjoy, thaw the crusts and dulce de leche filling in the refrigerator overnight. Assemble the tartlets with thawed components and freshly whipped cream just before serving.
Helpful Tools and Equipment
- Tartlet molds: These are essential for shaping the tartlet crusts. I went for the fluted molds which have a decorative fluted edge that adds a touch of elegance.
- Pot for simmering dulce de leche: Use a medium to large pot for simmering the can of condensed milk.
- Food processor: For making the graham cracker crust, you can use a food processor to crush them in no time.
- Whisk or electric mixer: For whipping the heavy cream to make the whipped cream topping, you can use a whisk or electric mixer for faster results.
- Vegetable peeler or grater: For garnishing the tartlets with chocolate shavings, you'll need a vegetable peeler or grater.
Food For Thought
This recipe is wonderfully customizable, allowing you to tailor it precisely to your preferences. Feel free to switch molds, adjust sizes, or add extra layers of toffee or thicker banana slices-it's entirely up to you.
In this case, it's not about strictly adhering to the recipe, but rather crafting something irresistibly delicious according to your taste.
More Mouthwatering Fruit Recipes
Try These Recipes Too!
- Cinnamon Crunch Banana Bread
- Chocolate Peanut Butter Rice Krispies
- Lemon Meringue Pie Cookies
- Brown Butter Sugar Cookies
- Strawberry Filled Cupcakes
After trying out this recipe, I'd love to hear your feedback. Please consider leaving a star review on the recipe card below. Don't forget to tag me on Instagram and follow me on Pinterest for more mouthwatering recipes. Your support is greatly appreciated!
📖 Recipe
Banoffee Tartlets
Ingredients
- 1 ½ cups Graham crackers ground fine
- 2 tablespoon White granulated sugar
- 6 tablespoon Unsalted butter melted
- 14 oz Sweetened condensed milk
- 3 Bananas sliced
- 1 pint Heavy cream
- ¼ cup White granulated sugar
- 1 teaspoon Vanilla extract
- Dark chocolate bar (optional) shaved or grated for garnish
Instructions
- If you're making homemade dulce de leche from a can of condensed milk, follow the instructions provided above. If you're short on time, you can use store-bought dulce de leche.
- Place the graham crackers inside food processor and pulse until you have fine crumbs. Mix the crumbs with the melted butter and sugar until well combined. Then, divide the graham cracker mixture into tart molds. Press the mixture firmly into the bottoms and up the sides of the tartlet molds.
- Bake the crusts for 10 minutes or until they are golden brown. Allow them to cool completely before filling.
- In a mixing bowl, whip heavy cream and vanilla extract until soft peaks form. Then, stir in sugar and whisk until medium peaks. Refrigerate until ready to use.
- Once the crusts have cooled, spoon a layer of dulce de leche into each tart shell, spreading it evenly. Next, slice bananas into rounds (about ¼-inch) and place them on top of the dulce de leche.
- Dollop or pipe the whipped cream on top of the banana layer in each tartlet. Make sure to completely cover the bananas to prevent them from browning. Optionally, garnish with chocolate shavings.
Notes
- If you opt for store-bought dulce de Leche, be aware that the cooking time in the recipe will be significantly reduced.
- I used 4-inch fluted tart pans. Fell free to use whatever size you have on hand.
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