Banoffee Tart Recipe
Banoffee Tart is for dessert on Sweet Caramel Sunday! Flaky puff pastry, rich decadent caramel, freshly sliced bananas, perfectly whipped cream and melted chocolate, you will think you are in heaven!
Servings: 6
Calories: 417kcal
Ingredients
Banoffee Tart Recipe
- 1 sheet puff pastry
- 190 grams caramel top and fill ½ a can
- ½ cup fresh cream
- 2 medium bananas
- 1 tablespoon icing sugar
- 1 teaspoon vanilla essence
- ½ cup milk chocolate melts
Instructions
Banoffee Tart Method
- Preheat your oven to 180 degrees F 82.2 degrees C. Line a baking tray with greaseproof paper
- Take your pastry out of the freezer, leave for a few minutes, separate the sheets and lay one sheet flat on the baking paper
- Crack an egg into a small bowl and use a fork to whisk. Use a pastry brush to coat the pastry sheet
- Run a knife around the edge of the pastry 1-2cm to score it, making the crust
- Use a fork to prick the pastry all over the inside (not the crust) of the pastry
- Bake for 10 mins before sliding the pastry onto the oven rack and placing the baking tray on a lower wrack of the oven. Bake for another 5 minutes or until the pastry is a light golden brown.
- Use electric beaters to whip caramel until smooth (approx 2-3 mins)
- Add cream, icing sugar and vanilla essence to a mixing bowl and beat till soft peaks form in the cream (2-3 mins)
- Slice bananas into round pieces
- Remove pastry from oven and allow to cool
- Spread caramel on the pastry centre (avoiding crust) to form a caramel later
- Top caramel layer with banana pieces
- Add cream to a piping bag and pipe onto banana layer
- Melt chocolate in a microwave safe container and use a form to drizzle over cream layer
Video
Notes
- The egg only needs to be whisked for a minute, just so the yolk is pierced and mixed in with the egg white
- The order that you cut the crust, brush with egg and prick the pastry, doesn't matter so much. Sometimes I start brushing and then realise I haven't pricked with a fork, but it is fine, to do this with the egg wash already on the pastry (see video)
- My technique of removing the oven tray is to allow the centre base of the pastry to fully cook without the top edges of the pastry to burn. This will ensure well cooked through pastry with no icky raw centre!
- You can melt your chocolate in the microwave OR on the stovetop, do whichever method you enjoy the most!
- I use a zip lock back and cut a whole on one corner to pipe my cream so that I don't have to clean a piping bag. Once you have piped your cream, simply through the bag away.
Nutrition
Calories: 417kcal | Carbohydrates: 36g | Protein: 4g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 28mg | Sodium: 111mg | Potassium: 260mg | Fiber: 2g | Sugar: 11g | Vitamin A: 315IU | Vitamin C: 3.4mg | Calcium: 28mg | Iron: 2mg