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Banoffee Tartlets Recipe

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Delight in these indulgent Banoffee Tartlets, featuring a crisp buttery pastry shell filled with luscious dulce de leche, fresh lemon-kissed banana slices, whipped cream, and topped with milk chocolate shavings. A perfect treat for dessert lovers craving a classic banoffee pie in charming individual portions.

Ingredients

Pastry

  • 200 g unsalted butter
  • 100 g superfine sugar
  • 1 extra large egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 350 g cake flour
  • ½ teaspoon salt
  • 20 g unsalted butter for brushing tart tins

Banoffee Tarts Filling and Topping

  • 350 g dulce de leche
  • 5 large bananas
  • 2 teaspoons lemon juice
  • 250 ml cold whipping cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla extract
  • 100 g milk chocolate shavings

Instructions

  1. Make the Pastry Dough: Add 200 g unsalted butter and 100 g superfine sugar to a food processor. Pulse until the mixture is well combined and homogenous. With the processor running, add 1 whole extra large egg and pulse to combine, then add 1 egg yolk and 1 teaspoon vanilla extract, pulsing again to mix.
  2. Add Dry Ingredients: Sift together 350 g cake flour and ½ teaspoon salt. Add all at once to the wet mixture in the food processor and pulse until a dough forms. Be careful not to over-mix to keep the pastry tender.
  3. Chill the Dough: Remove the dough from the food processor, wrap it tightly in plastic wrap, and refrigerate for 1 hour to firm up and develop flavor.
  4. Prepare Tart tins: Preheat oven to 140°C (290°F). Brush 12 mini tart tins with 20 g melted unsalted butter to prevent sticking.
  5. Roll and Shape the Pastry: On a floured surface, roll out the chilled dough to ½ cm (¼ inch) thickness. Cut 12 discs slightly larger than the tart tins. Gently press each disc into the buttered tins, lining the base and sides evenly with your fingertips.
  6. Blind Bake the Pastry Shells: Line each tart shell with parchment paper and fill with uncooked rice or baking beans to weigh down the crust. Bake in the preheated oven for 15-20 minutes until a light golden brown. Allow the shells to cool in their tins for 15 minutes before removing and transferring to a wire rack to cool completely.
  7. Prepare the Whipped Cream: In a stand mixer fitted with a whisk attachment, combine 250 ml cold whipping cream, 1 tablespoon powdered sugar, and 1 teaspoon vanilla extract. Beat at medium-high speed until soft peaks form.
  8. Prepare the Bananas: Slice 5 large bananas into ½ cm (¼ inch) rounds. Toss gently with 2 teaspoons lemon juice in a mixing bowl to prevent browning and add brightness.
  9. Assemble the Tartlets: Place cooled tart shells on a serving plate. Spread a smooth layer of 350 g dulce de leche into each shell, followed by a layer of the lemon-coated banana slices. Top each tartlet with a generous spoonful of whipped cream.
  10. Finish and Serve: Decorate with 100 g milk chocolate shavings and extra banana slices if desired. Serve immediately and enjoy the creamy, sweet, and fresh flavors of these classic banoffee tartlets.

Notes

  • Ensure the butter in the pastry is cold before combining to achieve a flaky crust.
  • Blind baking with rice or baking beans prevents the tart shells from puffing up.
  • Use fresh bananas and toss them in lemon juice to prevent discoloration.
  • For best results, use cold whipping cream directly from the refrigerator for easier whipping.
  • These tartlets are best enjoyed the same day they are assembled to maintain the crispness of the pastry.

Find it online: https://flavorspath.com/banoffee-tartlets-recipe/