Homemade Banoffee Tartlets

Homemade Banoffee Tartlets! Sweet, rich dulce de leche is topped with fresh banana and whipped cream and piled into a buttery crust in this bite-sized version of the classic British dessert.

Surely, you are familiar with some very British things: Big Ben, Will & Kate, fish & chips, and high tea… but have you ever heard of Banoffee Pie?

Well, let me make a proper introduction.

Banoffee Pie is said to have originated at The Hungry Monk in East Sussex, England around 1972. The rich dessert, consisting of bananas, “toffee” {a.k.a. dulce de leche}, and whipped cream atop a crisp pie crust {sometimes made of “biscuits” such as McVities} has created quite a name for itself, and one little bite will explain why.

First, You’ll Need A Few Ingredients

• Pie Crust. You can go with store-bought, but if you haven’t yet tried my 3 Ingredient Pie Crust, please do!
• Condensed Milk. In this recipe, I make my own toffee (dulce de leche), but you can also find dulce de leche already made at the store if you prefer a shortcut.
• Banana. Ripe, but not too soft.
• Heavy Cream. For the billowy whipped cream topping.
• Brown Sugar. I use brown sugar instead of regular granulated for the whipped topping because it gives a deeper, more caramelized flavor.
• English Toffee Bits. Just for funsies.

For Those Who Like to Prep Ahead

Good news! Each component can be prepared in advance so that all you have to do is assemble these banoffee babies just before company arrives.

Place the dulce de leche (if making it yourself) and whipped cream in separate containers and refrigerate. Bake off the tartlet shells and store them in an airtight container at room temperature. Just before serving, cut the banana slices and assemble the tartlets.

How to Store Leftovers (In The Rare Event You Have Any)

Store fully assembled mini banoffee pies in the refrigerator, loosely covered, for up to 24 hours. A domed container or a piece of plastic wrap tented over the top works best so the whipped cream isn’t smushed. Because fresh banana is being used, you can expect some browning, so it’s probably best to eat them all the day you make them.

Serve It In Style

• Serve banoffee tartlets on a tiered dessert stand or a simple white platter for maximum visual impact.
• Finish with a flourish: chocolate shavings, a drizzle of melted chocolate or caramel or whipped cream piped on in a swirl give an extra touch.
• For a dinner party, add small dessert forks or cocktail spoons and serve alongside espresso or coffee. They’re also perfect for shower spreads, holiday dessert tables, or anytime you want a bite-sized dessert that feels a little special.

Homemade Banoffee Tartlets

Homemade Banoffee Tartlets! Sweet, rich dulce de leche is topped with fresh banana and whipped cream and piled into a buttery crust in this bite-sized version of the classic British dessert.

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Course Dessert

Prep Time 30 minutes mins

Cook Time 2 hours hrs 25 minutes mins

Servings 12 servings

Author Dianna Muscari

Ingredients  

• 1 single, store-bought pie crust
• 14 ounce can sweetened condensed milk
• 1 large banana cut into 24 pieces
• 2 tablespoons brown sugar
• 1 cup heavy cream
• ¼ cup English toffee bits such as Heath Bits’o Brickle {optional}

Instructions 

Make Dulce de Leche Caramel (See Notes)

• Preheat oven to 425°F.
• Pour 14 ounce can sweetened condensed milk into an 8×8 inch glass baking dish. Place the baking dish inside a larger baking pan with high sides. Carefully fill with hot water, reaching about half way up the sides of the glass dish. Tightly cover with foil.
• Bake for about 2 hours, checking about half way through cooking time to make sure there is still water in the pan. {If not or running low, add more.} Whisk to smooth.
• Remove pan from oven and whisk until completely smooth. (Should be thick and caramel colored.)

For Whipped Cream

• Place about 1 cup heavy cream into the bowl of a stand mixer. Add 2 tablespoons brown sugar.
• Lightly mix until sugar begins to dissolve. Using the whisk attachment, whip until stiff peaks can be formed. Set aside in refrigerator.

For Mini Crusts

• Preheat oven to 350°F.
• Roll out 1 single, store-bought pie crust (or my recipe for 3 Ingredient Pie Crust) to about 1/8 inch thick. With a round cookie cutter {or an upside down drinking glass dipped in flour}, cut out 16 circles.
• Press each dough circle in the well of a mini-muffin tin, patting it gently into the bottom and up the sides. Prick the bottom of each dough circle a few times with a fork. (This will help to prevent puffing up.)
• Bake for 22-25 minutes or until just starting to turn golden brown.

Assemble

• Drop a heaping teaspoon full of caramel mixture into each baked mini-pie crust. Place 1 piece of banana on top of each. Dollop each mini-pie with whipped cream.
• Garnish with toffee bits and half a banana slice. Keep refrigerated until serving.

Dianna’s Tips

Note: Short on time? Store-bought dulce de leche is available in many grocery stores.

 

Banoffee Bites