Banoffee Tartlets

Banoffee Tartlets

These a bite size tart with all the flavour of a classic banoffee pie.



  • 125g Cold butter
  • 250g flour
  • 2tbsp caster sugar
  • cold water to combine


  • Salted Caramel Recipe here
  • 1 Ripe Bananas
  • 150ml double cream whipped
  • 50g dark chocolate, grated


  1. To make the pastry blitz the cold butter, plain flour and sugar in a food processor.
  2. Place in a bowl and keep adding water and mixing with a wooden spoon until the mixture comes together (it will take around 4-5 tbsp).
  3. Wrap the pastry in clingfilm and place back in the fridge for 2-3 hours.
  4. Preheat the oven to 180°C.
  5. Remove from the fridge and roll out to 4cm thick. Cut the pastry into with a circular  cut and place in a tartlet tin.
  6. Slice the banana thinly and place a couple of piece on each of the pastry bases.
  7. Pour over a small amount of the salted caramel on each of the pasty bases and place in the oven for 10-15 or until golden.
  8. Whip up some double cream to soft peaks and place in a piping bag with a star nozzle and pipe 2 star on top of each of the pastry.
  9. Sprinkle over the grated chocolate.
  10. Serve & enjoy


This Post Has 4 Comments

    1. Thank you!

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