Crisp and buttery sable pastry filled with a baked caramel custard, fresh banana, and topped with zesty lime chantilly and chocolate shavings. These are the sophisticated twin of the classic banoffee pie, and definitely won't disappoint!
Now to this recipe. Banoffee! Also known as caramel and banana goodness in a crust. I can't believe I waited 21 years of my life before I tried banoffee pie... Now that I've developed a little bit of a caramelised banana addiction I decided it's time to add a little twist the classic pie. Something a little more sophisticated. Mini baked caramel banoffee tarts!
After trying out LOYAL's latest tart ring range I decided the oval-shaped one was perfect! The shape is super elegant, and creates stunning little tarts. But the best bit about the shape is that it makes the tart a whole lot easier to eat.
Instead of filling the tart with a normal caramel I've made a baked caramel custard. This adds a silky texture and the lime chantilly adds the zing that you didn't know you needed. If you are a banana lover then this is the dessert for you!
Site update!
It's been two weeks since a new recipe has been post and that's because I've been busy rebuilding my website! Just a few more small changes and it'll be perfect. You might be wondering why I would rebuild my website...? There was a couple of reasons for the change. Originally I was using Squarespace to build and maintain my site, but there were a lot of limitations when it came to plugins and site optimisation.
I had been putting off my site migration for a long time because I knew how much effort and time it would take. However, coming into the new year I wanted to build my blog and platform to be the best it could be. That way I can share all my recipes, tips, photos and thoughts with you guys and reach an ever wider audience. Let me know what you think of the new look! It's not too different, and should be even easier to navigate! If there are any beneficial features you would like to see let me know and I'll see what I can do to make it happen 😊
If you do end up making these baked caramel banoffee tarts don't forget to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can like and share your creations. I can't wait to see them all!
Stay tuned because I've got a lot of festive baking coming up soon... Until then happy baking!
PrintMini Baked Caramel Banoffee Tarts
Crisp and buttery sable pastry filled with a baked caramel custard, fresh banana, and topped with zesty lime chantilly and chocolate shavings. This is the sophisticated twin of the classic banoffee pie, and definitely won't disappoint!
- Prep Time: 90 minutes
- Cook Time: 30 minutes
- Total Time: 120 minutes
- Yield: 6
Ingredients
Tart Shell
- 120 g Plain flour
- 20 g Almond meal
- 50 g Icing sugar
- 60 g Unsalted butter
- ½ Large egg, beaten
Caramel Custard
- 125 g Thickened cream
- ¼ Vanilla
- 35 g Sugar
- 5 g Water
- Pinch of salt
- 1 Egg yolk
Lime Chantilly
- 250 g Thickened/Heavy cream
- 50 g Sugar
- Juice and zest of ¼ a lime
- 1 Ripe banana
- Juice of ¼ a lime
Instructions
Tart Shell
- Combine flour, almond meal, sugar and salt
- Add butter and beat on stand mixer until fine breadcrumb texture
- Add beaten egg slowly until the dough comes together
- Roll and reserve in freezer for 15 minutes
- Fit into mould and reserve moulds in freezer for 30 minutes (I used LOYALs 119mm oval ring, but regular tartlet rings work too)*
- Dock the base and bake at 170°C for 15 minutes
Caramel Custard
- Preheat the oven to 120°C
- Heat thickened cream in a saucepan / microwave until steaming
- Combine the water and sugar in a small saucepan, heat on low until a golden brown colour
- Add the thickened cream and stir until combined (careful as it will splatter)
- In a medium sized bowl whisk the egg yolk, and slowly pour in the caramel cream mix while whisking
- Add vanilla
- Pour through a sieve into a jug
- Portion the custard between the 6 tart shells and bake for 20-25 minutes (the custard should have a firm wobble with slight blistering)
Lime Chantilly
- Chop the banana into small pieces and combine with juice of ¼ a lime, set aside
- In a medium sized bowl combine the cream, sugar, lime juice and zest
- Whisk until stiff peaks
- Place into a piping bag fitted with a St.Honore piping tip
- Pipe a squiggle of cream on top of each tart
- Grate a little chocolate and lime zest on each tart to decorate
I'm happy, it's just what I was looking for, thank you very much! 😀
I'm glad it is!! 🙂
If I want to use 80mm tart shells, do you have a estimated time that I should bake the custard? Or should I just watch for doneness based on visual cues?
I would say watch through visual cues! if it has a slight jiggle and little bubbling around the edges it's ready 🙂