An Entirely Decadent Banoffee Tart

banoffee tart

What do you do when you have a mum who decides that she doesn’t want a birthday cake this year? I know, I couldn’t believe it either (!!) Funnily enough as soon as I mentioned making her a banoffee tart, she happily accepted! What I love about this recipe (apart from it being delicious!) is that you only need 5-6 ingredients (one is optional) and it’s so quick and easy to assemble…as long as you can wait for it to chill before you eat it (I know, it’s hard!)

To make your own, you’ll need:

  • 200g digestive biscuits
  • 75g butter
  • 1 tin of caramel flavoured condensed milk
  • 2 large bananas
  • 1 pot of double cream (300ml)
  • 75g caster sugar (this is optional but makes the cream taste delicious so I never leave this out!)

You’ll also need:

  •  Mixing bowl
  • Medium sized saucepan
  • Rolling pin
  • Spoon
  • Loose bottomed cake tin
  • Knife (for slicing bananas)
  • Whisk (electric is easier and quicker)
  • Spatula

 

  1. Crush your biscuits to a crumb in a sealed bag using a rolling pin (you could also blitz them in the food processor if you wish…I like the other option, it’s very therapeutic!)
  2. Meanwhile melt your butter in your saucepan on a low heat
  3. Add the biscuit to the butter and mix well to combine
  4. Empty your buttery biscuit mix into the cake tin, ensuring you have an even layer and press down to compact this
  5. Leave it to chill in the refrigerator for an hour or two (preferably two)
  6. Take your base out of the fridge and open your can of condensed milk
  7. Add this on top of your base and spread to evenly cover it
  8. Slice your bananas and arrange them on top of your condensed milk layer – I started by laying them in a circle around the outside edge, working my way inwards
  9. Leave to set for another 30 minutes (if you have time, if you don’t, simply move onto the next step)
  10. Empty your cream and sugar into a mixing bowl and whisk until thick
  11. Using your spatula, spread this evenly on top of your banana layer
  12. Leave to chill for another hour or so before serving

The more you can chill after each layer, the better it will help the layers to set a little so they keep their shape when the tart is cut. It is a little messy when cutting but what it lacks in presentation it makes up for in taste.

Top Tip: Use a small tin of canned food to place underneath your cake tin – when you want to release your tart to serve, you can drop the ring straight down the can and the base will remain on top of the can.

The only thing I would have done differently is to use dark chocolate shavings (you can do this by grating chilled dark chocolate) on the top to give your banoffee tart a bit of extra pizzazz. I was asked not to for this tart so it looks a little plain but let me tell you, it has not lasted very long; the whole family can’t get enough of it!

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