Banoffee Tartlets

5 from 1 vote

Can the combination of caramel and banana be beaten? I think not, and these mini Banoffee Tartlets are the ultimate way to enjoy this pairing.

Prep Time40

Cook Time20

Chilling Time1

Course: Dessert

Cuisine: Dessert

Servings: tarts

Calories: 441kcal

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.

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!