Banoffee Tart (Caramel Banana Tart)
This banoffee tart looks like it took hours to make, but is surprisingly simple! It starts with a quick press-in Biscoff cookie crust that's layered with thick golden dulce de leche, freshly sliced bananas, and a billowy cloud of lightly sweetened whipped cream. The flavors meld together to create a magical dessert that's perfect for entertaining.
Servings 1 9.5 inch (24cm) tart
Ingredients
Biscoff Crust
- 250 grams Biscoff cookies about 32 cookies, finely ground
- 70 grams unsalted butter melted
Banoffee Tart Filling
- 396 grams dulce de leche thicker pastry style; room temperature (see recipe notes for preparation details).
- 4 large bananas ripe, but firm
- 390 mL heavy cream chilled
- 15 grams powdered sugar sifted
- 2.5 mL vanilla extract or vanilla paste
- optional toppings: chocolate shavings, Biscoff cookie crumbles
Instructions
Make Biscoff Crust
- Place a rack in the center of the oven and preheat to 350°F (177° Celsius, Gas mark 4).
- In a food processor, process cookies until finely ground. Add melted butter and pulse until combined.250 grams Biscoff cookies, 70 grams unsalted butter
- Press the crumb mixture firmly into the base and up the sides of a 9.5 inch (24 cm) tart pan. Place on a baking sheet.
- Bake for 10-12 minutes. Set aside to cool completely.
Prepare Fillings and Toppings
- In a small bowl, mix 1 tablespoon of dulce de leche with 2-3 teaspoons of cream until smooth and pourable. Set aside for drizzling.
- Peel and slice 3 of the bananas into ½ inch thick circles. Set aside.
- Peel bananas. Slice 3 of the bananas in ½ inch (13 mm) thick circles and place on top of dulce de leche layer.4 large bananas
- Carefully slice the remaining banana in half lengthwise. To do so, lay it flat on a cutting board and slice it horizontally so you end up with two long, flat halves. Set aside.
- In a stand mixer, whip the heavy cream, powdered sugar, and vanilla on medium speed until medium peaks form. Set aside.The cream should hold its shape but still have a soft, slightly droopy tip when the whisk is lifted.390 mL heavy cream, 15 grams powdered sugar, 2.5 mL vanilla extract
Assemble the Tart
- Spread the remaining dulce de leche in an even layer over the cooled crust.396 grams dulce de leche
- Arrange the banana circles in a single layer on top of the dulce de leche.
- Spoon the whipped cream over the bananas, spreading gently to create an even layer, leaving about a 1-inch border.I like to leave a border so a bit of the banana and dulce de leche peek through — it’s a nice visual (and flavor) cue.
- Arrange the long banana pieces on top of the whipped cream. Brush the cut sides with the thinned dulce de leche to prevent browning.
- Sprinkle with chocolate shavings and Biscoff crumbs, if desired. Drizzle with the remaining dulce de leche sauce just before serving.optional toppings: chocolate shavings, Biscoff cookie crumbles
Notes
For the Crust:
- Finely grind the Biscoff cookies in a food processor. Alternatively, place them in a zippered bag and crush with a rolling pin.
- If you want to garnish with Biscoff cookie crumbles, you'll likely need an additional package. Most are around 250g, which is just enough for the crust.
- If purchasing dulce de leche, look for the thicker, pastry style (sometimes labeled "bakery style" or "pastelera").
- For the best texture and presentation, use bananas that are ripe but still firm with no soft spots.
- Bake and freeze the crust up to a month in advance. Thaw completely before assembling.
- Purchase or make Dulce de leche and leave unopened in the can.
- For the best presentation, assemble the tart on the day you plan to serve it.
- Store leftovers in the refrigerator for up to 2 days for optimal freshness and texture.