This banoffee tart is insanely delicious! Banoffee is a European dessert that will rock your taste buds. It’s made with dulce de leche caramel, fresh fruit, and whipped cream. Also, the shortbread cookie crust takes it way over the top. Follow my easy recipe to create this heavenly dessert
What is Banoffee Tart?
This dessert has recently gained popularity in America. Banoffee is a European dessert (popular in Englad) that consists of toffee and bananas. The crust is usually made with crushed digestive biscuits or graham crackers. The whole thing is decadent yet unbelieveably easy to make.
Banoffee can be made as a pie, a tart, or even as individual parfaits.
I love to make it in a tart pan. There’s something so elegant about tarts. Ultimately, the shortbread cookie element takes this dessert way over the top. The best part is that it can be prepared weeks ahead of time and kept frozen. Of course, it is frozen before it is baked.
Melted semi-sweet or bittersweet chocolate is optional. However, I think that it compliments the dulce de leche so well.
What is Dulce de Leche?
Dulce de leche is basically caramelized condensed milk. Yupp! The canned condensed milk that might already be in your pantry is the one that I’m talking about.
There are 2 main ways to do this:
- Simmer the can in a saucepan filled with water. Personally, I’ve never tried this method. I just don’t feel good about boiling cans for extended amounts of time… haha!
- Baking the condensed milk in the oven. So easy!! This is my favorite way. All you have to do is pour the condensed milk in a pan then, place that pan in a larger baking pan and fill it halfway with steaming hot water. Cover with foil and bake until the condensed milk is thick and caramelized. It takes 2 and 1/2 hours for 2 cans to turn into dulce de leche.
How do you make Banoffee?
First, make the dulce de leche. This caramel sauce keeps fresh in the refrigerator for days.
The tart shell can also be made ahead of time. Just make the shortbread dough. It is enough for 2 tarts. Feel free to make an extra tart or to make some shortbread cookies for later. It’s up to you!
Press the dough into a tart pan. However, if you do not own a tart pan, use a springform pan instead or even a 9-10 inch pie pan. Another option is to make parfaits. We will go over that later.
Bake the tart shell at 350 °F until golden and crisp. Then, allow it to cool completely.
Remove the tart shell from the pan and place it on a serving platter/ pedestal and pour the melted chocolate in the shell and let it set.
Pour the dulce de leche over the chocolate then, add banana slices. I also love to add some strawberry slices as well. Bananas are traditional. I like to mix it up! Also, the fruit can also be placed under the dulce de leche.
Make the whipped cream and either dollop it on top for a rustic look. Alternatively, pipe rosettes or stars for a more decorative tart.
Garnish the tart with any of the following:
- chocolate shavings
- crushed pistachios
- cocoa powder
- crushed toffee bits
Chill the pie and serve!
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This banoffee tart is insanely delicious! Banoffee is a European dessert that will rock your taste buds. It's made with dulce de leche caramel, fresh fruit, and whipped cream. Also, the shortbread cookie crust takes it way over the top. Follow my easy recipe to create this heavenly dessert
- For the shortbread crust:
- 3/4-pound unsalted butter softened at room temperature
- 1/2 cup granulated sugar
- 1/2 cup confectioner's sugar
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 2 (14-ounce) cans sweetened condensed milk
- 3-4 bananas
- 3-4 strawberries (optional)
- For the whipped cream:
- • 1 pint (473 ml) heavy whipping cream
- • 2 tablespoons confectioners’ sugar
- • 1 teaspoon pure vanilla extract
- 1 (4-ounce) bar semisweet or bittersweet baking chocolate
- • Chocolate shavings
- • Cocoa powder
- • Crushed pistachios
- • Toffee bits
Preheat the oven to 400 °F, 200 °C.
Make the dulce de leche:
Pour the 2 cans of sweetened condensed milk in a loaf pan or baking dish and loosely cover with foil.
Place the loaf pan in a larger roasting pan and fill it halfway up with steaming hot water. Carefully transfer the roasting pan into the oven and bake for 2 and ½ hours or until the condensed milk has thickened and caramelized. It will be darker in color. Remove the pan from the oven and set aside to cool.
Transfer the dulce de leche to an airtight container and store it in the refrigerator for up to 2 weeks.
Make the crust:
Combine the butter, salt, both sugars, and vanilla extract in the bowl of a tabletop mixer fitted with the paddle attachment. This can also be done with a hand blender and a large mixing bowl.
Beat beginning on low speed until all of the sugar is incorporated. Increase the speed to high and beat until creamy. Scrape down the sides of the bowl at least once in between mixing so everything is evenly incorporated.
Add the flour in 2-3 batches mixing at low speed. Beat until a dough begins to form. Some crumbled dough may remain at the bottom of the bowl. This will all come together when the dough is formed into a ball on the counter.
Remove all of the dough from the mixer on a clean work surface (counter) and press it together to form a disk. A ball can be formed first and then press it down with your palm to form the disc.
Divide the dough into 2 equal portions.
Press each portion of dough into a 9 and ½ - 10-inch tart pan with a removable bottom. Chill in the freezer at least 1 hour or until the dough is very firm. This can be wrapped in plastic and kept frozen up to 1 month. Chilling it well is required so that the tart keeps its shape during baking.
Bake the tart at 350 °F, 170 °C for 25 minutes or until golden and crisp. Halfway through baking pierce the bottom of the crust with a fork so that the steam can escape. Remove from the oven and set aside to cool.
Transfer the cookie crust onto a serving platter/pedestal.
Melt the chocolate over a Bain Marie or in the microwave. Pour the chocolate onto the bottom of the cookie crust and spread it.
Slice the bananas and strawberries.
Make the whipped cream: Combine all of the whipped cream ingredients in a mixing bowl and whisk on high speed until thickened.
Pour the cooled dulce de leche over the chocolate and top with the sliced fruit. The fruit may alternatively be placed under the dulce de leche.
Top with the whipped cream. You can pipe cream cheese rosettes or stars or just dollop it on top.
Garnish with chocolate shavings or nuts and chill for 1-2 hours. Serve!!