Banoffee Tarts is a traditional British recipe for a classic mini banoffee tart intended to be served as party food. The full recipe is presented here and I hope you enjoy this classic British version of: Banoffee Tarts.
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two banoffee tarts and a mug on a wooden chopping board
Today's recipe is an interesting dessert based on a classic Banoffee Pie (you can find the original Hungry Monk banoffee pie version of banoffee pie here)... Individual banoffee tarts that can be served either as a dessert or as a nibble. They're also great party fare for a Christmas or New Year bash.
Ingredients:
For the Shortcrust Pastry:
150g (1 1/4 cups) self-raising flour
25g (3 tbsp) ground rice
finely-grated zest of 1 lemon
50g (1/4 cup, packed) dark muscovado sugar
150g (3/4 cup) butter
For the Caramel (Banoffee) Sauce:
60g (5 tbsp) light brown sugar
60g (4 1/2 tbsp) butter
50ml (1/4 cup) cream
For the Filling:
1 1/2 large bananas
4 tbsp banoffee sauce
225ml (1 cup, scant) double cream
sifted cocoa powder, for dusting
1 dessertspoon fudge sauce
Method:
Begin with the shortcake: In a bowl, mix together the flour, ground rice, lemon zest and sugar. Rub the butter into this mixture until the combination resembles fine breadcrumbs. Lightly work this mixture together to form a soft ball of dough (if the mixture is too crumbly, add just a little lemon juice until it comes together).
Divide the mixture into six and press into the base and sides of six greased, fluted individual flan moulds. Prick the base lightly with the tines of a fork, then transfer to an oven pre-heated to 170ºC (350ºF) and bake for about 15 minutes, or until the shortcake is cooked through and lightly golden. Allow to cool as you prepare the filling.
For the banoffee (caramel) sauce, melt together the butter and sugar in a small pan over low heat, stirring frequently until the butter has melted and the sugar has dissolved. Stir in the cream and continue heating gently, stirring frequently to prevent burning, until the sauce is thick and bubbling. Take off the heat and set aside to cool.
For the filling: Once the bases and sauce are cooled, carefully turn the shortcake bases out of their baking tins and arrange in the centre of six serving plates.
Peel and slice the bananas and evenly distribute the rounds between the shortcake cases. Spoot about 1 tbsp of the banoffee sauce over each tartlet.
Whip the cream until it holds its shape then spoon into a piping bag fitted with a large star-shaped nozzle and pipe over the banana and caramel mix.
Dust with the cocoa powder. Drizzle over the fudge sauce just before serving.
