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Mini Baked Caramel Banoffee Tarts

Baked Caramel Banoffee Tartlet

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!

Scale

Ingredients

Tart Shell

  • 120 g Plain flour
  • 20 g Almond meal
  • 50 g Icing sugar
  • 60 g Unsalted butter
  • 1/2 Large egg, beaten

Caramel Custard

  • 125 g Thickened cream
  • 1/4 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 1/4 a lime
  • 1 Ripe banana
  • Juice of 1/4 a lime

Instructions

Tart Shell

  1. Combine flour, almond meal, sugar and salt
  2. Add butter and beat on stand mixer until fine breadcrumb texture
  3. Add beaten egg slowly until the dough comes together
  4. Roll and reserve in freezer for 15 minutes
  5. Fit into mould and reserve moulds in freezer for 30 minutes (I used LOYALs 119mm oval ring, but regular tartlet rings work too)*
  6. Dock the base and bake at 170°C for 15 minutes

Caramel Custard

  1. Preheat the oven to 120°C
  2. Heat thickened cream in a saucepan / microwave until steaming
  3. Combine the water and sugar in a small saucepan, heat on low until a golden brown colour
  4. Add the thickened cream and stir until combined (careful as it will splatter)
  5. In a medium sized bowl whisk the egg yolk, and slowly pour in the caramel cream mix while whisking
  6. Add vanilla
  7. Pour through a sieve into a jug 
  8. 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

  1. Chop the banana into small pieces and combine with juice of 1/4 a lime, set aside
  2. In a medium sized bowl combine the cream, sugar, lime juice and zest
  3. Whisk until stiff peaks
  4. Place into a piping bag fitted with a St.Honore piping tip
  5. Pipe a squiggle of cream on top of each tart
  6. Grate a little chocolate and lime zest on each tart to decorate