Can the combination of caramel and banana be beaten? I think not, and these mini Banoffee Tartlets are the ultimate way to enjoy this classic pairing.
This easy recipe is for homemade pastry shells filled with fresh bananas, golden dulce de leche, fluffy whipped cream, and chocolate shavings. One bite of these crumbly tarts and trust me, you’ll be thinking – this is THE BEST thing I have ever baked.
If you love banoffee pie recipes then you have to try this recipe for Banoffee Verrines. Or if banana recipes are what you're after, try out this recipe for Banana Bread or this recipe for Banana Caramel Cupcakes.
Jump to:
Ingredients
To make these mini banoffee tarts, you will need the simple ingredients listed below. Remember to always use fresh room temperature ingredients when baking.
- Unsalted butter
- Superfine sugar
- Extra-large eggs
- Cake flour
- Salt
- Vanilla extract
- Dulce de leche
- Fresh bananas
- Lemon juice
- Whipping cream
- Powdered sugar
- Milk chocolate
Extra-large eggs – out of their shell, the eggs I use weigh 56 grams, if you aren’t sure if you have the same eggs – weigh the eggs you have and adjust accordingly.
Vanilla extract – for this recipe use a quality vanilla extract, if you can’t find any, vanilla essence will also work.
Ripe bananas – it is essential to choose ripe bananas for this recipe as they have the best flavor and the most sweetness. Stay away from soft overripe bananas and green bananas alike.
Dulce de leche – this recipe uses store-bought dulce de leche or caramel. You can choose to make your own by boiling a tin of sweetened condensed milk if you can’t find any.
Whipping cream - Heavy cream refers to creams that have a fat content higher than 36%, in South Africa, these creams are often called whipping cream. Please don’t make the mistake of confusing this with double thick cream, it isn’t the same!
Milk chocolate – this is used to decorate the tarts with and add some chocolate flavor! Use Flake like I did, or use shavings of your favorite milk chocolate. You can use dark chocolate if you'd prefer.
See the recipe card for quantities.
Instructions
Follow the easy instructions below to make this delicious no fuss dessert. First, you will be making the buttery biscuit base and allowing it to chill, before rolling and blind baking it. Once baked you will be assembling the tarts with the bananas, caramel filling, and cream.
Instructions for Pastry
STEP 1: Cream butter and sugar. Add the butter and sugar to a food processor. Pulse until the mixture is well combined and homogenous.
STEP 2: Add the eggs and vanilla. First, add the whole egg to the creamed mixture with the food processor running, and pulse until combined. Then add the egg yolk and vanilla and pulse again.
STEP 3: Add the dry ingredients. Sift together the flour and salt and add this flour mixture to the egg and butter mixture all at once. Pulse until a dough forms, do not overmix.
STEP 4: Chill dough. Remove the dough from the bowl, cover it in plastic wrap, and refrigerate for an hour.
STEP 5: Preheat the oven. Preheat the oven to 140°C (290°F) and brush 12 mini tart tins with melted butter.
STEP 6: Roll dough. Remove the chilled dough from the fridge and roll it out on a floured work surface to a thickness of ½ cm ( ¼ inch) using a rolling pin.
STEP 7: Prepare tart shells. Cut discs of the rolled pastry slightly larger than the tart tins, place these pastry discs into the buttered tart tins, and use your fingertips to gently press the pastry into the base of the tin and up the sides of the tins.
STEP 8: Blind bake the shells. Line each pastry tin with parchment paper and fill this with uncooked rice or baking beans. Bake the shells in a preheated oven for 15 – 20 minutes until a light golden brown. Allow the shells to cool in their tins for 15 minutes before removing them and cooling them completely on a wire rack.
Instructions for Assembly
STEP 1: Make the cream. To a bowl of a stand mixer fitted with a whisk attachment, add the cream, icing sugar, and vanilla extract. Beat at medium-high speed until soft peaks form.
STEP 2: Slice the bananas. Slice the bananas into rounds about ½ cm thick ( ¼ inch). Add these to a mixing bowl and combine them with the lemon juice.
STEP 3: Assemble the tarts. Place the cooled tart shells onto a serving plate and into each shell smooth out a layer of dulce de leche on top of this add a layer of banana slices. Then add a spoonful of whipped cream. Decorate with grated chocolate and extra bananas. Enjoy!
Variations
You can use this easy banoffee pie recipe to make large banoffee pies if you don't have mini tart tins.
Follow the full instructions on the recipe card and just use a large pie dish instead, blind bake the tart shell for about 30 to 35 minutes or until golden in color.
Equipment
To make this easy dessert recipe you will need a food processor and stand mixer or hand mixer. If you don’t have a food processor you can use a stand mixer to make the pastry instead.
You will also need 12 mini tart tins with about a 10cm diameter (4 inches) and pie weights.
Storage
These mini banoffee pies are best eaten soon after being assembled, this is because of the bananas and fresh whipped cream. If there are leftovers, store them in an airtight container in the fridge for about a day or two.
I do not recommend freezing these tarts once assembled. The pastry can be made ahead of time and frozen before baking. To freeze the pastry, wrap it well in plastic wrap and freeze it for 2 months. Defrost in the fridge overnight before rolling and baking.
Top tips
Follow these simple kitchen tips to make sure you are baking the perfect mini Banoffee Tartlets.
- Allow the pastry to cool properly before rolling it, otherwise, it will be difficult to work with.
- Check the true temperature of your oven with an oven thermometer, pastry shells burn quickly so if it is too high you may ruin your shells.
- Be careful not to overwhip the cream.
FAQ
Blind baking is the process of prebaking tart shells before filling them. To ensure the pastry cases remain hollow the pastry is lined with parchment paper and filled with baking beans or rice – which act as weights. The weight of the beans or rice helps prevent the pastry from rising during baking.
I don’t have extra-large eggs, what should I do?
The eggs I use weigh 56 grams, if you aren’t sure if you have the same eggs – weigh the eggs you have and adjust accordingly.
I hope you give this recipe for banoffee pie cups a try! And if you do, please leave a comment and star review below on this blog post – I love hearing from all of you!
Don’t forget to follow along @with_love_kitty to make sure you keep up with my latest recipes!
Happy Baking
With Love,
Kitty
📖 Recipe
Banoffee Tartlets
Equipment
- 12 mini tart tins
Ingredients
Pastry
- 200 g unsalted butter
- 100 g superfine sugar
- 1 egg extra large
- 1 egg yolk
- 1 teaspoon vanilla extract
- 350 g cake flour
- ½ teaspoon salt
- 20 g unsalted butter for brushing tart tins
Banoffee Tarts
- 350 g dulce de leche
- 5 large bananas
- 2 teaspoon lemon juice
- 250 ml whipping cream cold
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 100 g milk chocolate shavings
Instructions
Pastry
- Add the butter and sugar to a food processor. Pulse until the mixture is well combined and homogenous.
- First, add the whole egg to the creamed mixture with the food processor running, and pulse until combined. Then add the egg yolk and vanilla and pulse again.
- Sift together the flour and salt and add this flour mixture to the egg and butter mixture all at once. Pulse until a dough forms, do not over-mix.
- Remove the dough from the bowl, cover it in plastic wrap, and refrigerate for an hour.
- Preheat the oven to 140°C (290°F) and brush 12 mini tart tins with melted butter.
- Remove the chilled dough from the fridge and roll it out on a floured work surface to a thickness of ½ cm ( ¼ inch) using a rolling pin.
- Cut 12 discs from the rolled pastry slightly larger than the tart tins, place these pastry discs into the buttered tart tins, and use your fingertips to gently press the pastry into the base of the tin and up the sides of the tins.
- Line each pastry tin with parchment paper and fill this with uncooked rice or baking beans. Bake the shells in a preheated oven for 15 – 20 minutes until a light golden brown. Allow the shells to cool in their tins for 15 minutes before removing them and cooling them completely on a wire rack.
Banoffee Tarts
- To a bowl of a stand mixer fitted with a whisk attachment, add the cream, icing sugar, and vanilla extract. Beat at medium-high speed until soft peaks form.
- Slice the bananas into rounds about ½ cm thick ( ¼ inch). Add these to a mixing bowl and combine them with the lemon juice.
- Place the cooled tart shells onto a serving plate and into each shell smooth out a layer of dulce de leche on top of this add a layer of banana slices. Then add a spoonful of whipped cream. Decorate with grated chocolate and extra bananas. Enjoy!
Leave a Reply