Banoffee Tartlet recipe

Banoffee Tartlets (Makes 12)

These tartlets are a fun twist on the classic banoffee pie. With crisp biscuit bases, smooth caramel, fresh banana and whipped cream, they're perfect for entertaining or a weekend treat.

Ingredients

For the base:

• 250g digestive biscuits or Arnott’s Granita

• 100g unsalted butter, melted

For the caramel:

• 1 x 395g tin sweetened condensed milk

• 50g brown sugar

• 50g unsalted butter

• 1 tsp vanilla extract

• Pinch of sea salt

For the topping:

• 2 ripe but firm bananas

• 200ml thickened cream

• 1 tbsp icing sugar

• ½ tsp vanilla extract

• Dark chocolate, for grating

• Optional: toasted coconut flakes or crushed roasted hazelnuts

Method

1. Make the base

Crush the biscuits in a food processor or place in a zip-lock bag and bash with a rolling pin until fine. Mix with the melted butter until evenly combined. Press the mixture firmly into a 12-hole muffin tin or tartlet tin, making sure to press up the sides. Chill in the fridge for 30 minutes or until firm.

2. Make the caramel

In a medium saucepan, combine the condensed milk, brown sugar and butter over low heat. Stir constantly until the butter melts and the mixture thickens and darkens slightly – this should take around 10–12 minutes. Remove from the heat, stir in vanilla and salt, then let cool for 5 minutes before spooning evenly into the chilled tartlet bases. Return to the fridge to set for at least 1 hour.

3. Prepare the toppings

Slice the bananas just before assembling. Whip the cream with icing sugar and vanilla until soft peaks form.

4. Assemble the tartlets

Top each tartlet with a few banana slices and a generous dollop of whipped cream. Finish with grated dark chocolate and any optional extras like toasted coconut or crushed hazelnuts.

Serving tip

Serve chilled. These tartlets are best assembled just before serving so the bananas stay fresh. If preparing ahead, you can keep the bases and caramel ready in the fridge and add the toppings just before guests arrive.