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These Banoffee Tartlets = Our New Favourite Spring Baking Project

Close-up of Banoffee tartlets on a plate
PREP TIME
1h
COOK TIME
30 min
YIELDS
7-8 servings

Inspired by the classic banana and toffee-filled pie, these banoffee tartlets combine all of our favourite flavours into individual desserts. Plunge your spoon past the fluffy whipped cream and through the ripe bananas and chewy toffee before shattering the crisp yet buttery crust on the bottom. Each bite is full of brown sugary goodness and tons of fresh banana. We would never pass up a slice of the classic variation, but these single-serving individual tartlets get us all the more excited for spring baking at home.

 

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Ingredients

Crust

1
cup all-purpose flour
½
cup whole-wheat pastry flour (or equivalent all-purpose flour)
½
cup confectioners’ sugar
½
tsp salt
9
Tbsp unsalted butter, cold and diced
1
large egg yolk
2
tsp cold water

Toffee

½
cup unsalted butter
1
cup packed brown sugar
cup heavy cream
Pinch salt

Assembly

4
ripe bananas
Sweetened whipped cream for topping (about 2 cups)
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Directions

Step 1

For the crust, combine the flours, sugar, and salt in a mixing bowl. Add the butter and use a pastry cutter, a pair of forks, or your fingers to cut it into the flour mixture. The mixture should look sandy and the butter pieces the size of peas. Stir together the egg yolk and water. Pour the egg mixture into the flour mixture and stir to combine. The dough will be rather shaggy at first, but should stick together when given a tight squeeze. Gently gather the dough and divide evenly into 7 or 8 portions (depending on the size of your tart pans). Press each portion into sides and bottoms of the tart pans. Use the flat bottom of a small measuring cup to press in the corners and flatten out the bottoms until smooth. Trim the tops of the tart shells by running a paring knife around the top edge of the tart pans. Prick the bottoms of the tart shells with a fork and refrigerate for 15 to 20 minutes. Meanwhile, pre-heat the oven to 375°F. Once chilled, line the tart shells with parchment paper or foil and fill with pie weights (dry beans or uncooked rice will also do). Place the filled tart shells on a baking sheet and bake for 20 minutes. Remove the baking sheet from the oven and carefully remove the parchment/foil and pie weights. Return the tart shells to the oven and continue to bake for 5 to 10 minutes, or until the edges start to brown and the bottoms are dry to the touch. Cool completely before filling.

 

Step 2

For the toffee, melt the butter over medium heat in a small saucepan. Add the brown sugar and cream. While whisking continuously, bring to a slow boil and cook for about 2 to 3 minutes, or until the toffee coats the back of a spoon. Remove from the heat and stir in the salt. Pour the toffee into a heat-safe container or glass jar, then chill in the refrigerator to cool and thicken slightly (don’t let the toffee completely set or it will be difficult to pour into the tart shells).

Step 3

For the assembly, once the tart shells and toffee have cooled, evenly distribute the toffee into the shells (leaving at least ¼ inch gap from the top). Slice the bananas into ¼ to ½ inch coins and place on top of the toffee filling. Top the banana slices with whipped cream. Serve immediately. Tart shells may be baked and cooled in advance. Leftover may be stored in the refrigerator for up to two days, but they are best consumed on the day of assembly.

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