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Banoffee tart

Published: February 23, 2015 at 11:06 AM

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Serves 6

Easy

Total time: 1 hr and 15 mins

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Banana and toffee is a classic flavour combination. Try it in this impressive-looking, delicious, sticky tart and serve it with a decadent toffee cream for extra indulgence.

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Make this impressive banoffee tart, then also check out our banoffee pie, banoffee cake, banofee cheesecake and more banana dessert recipes.

Ingredients

Nutrition

• 350g puff pastry

• 1 jar dulche de leche

• 5 small bananas

  peeled and halved lengthways

• butter

• a small pinch ground cardamom

• 1 tbsp golden caster sugar

• 1 egg

  beaten

• 125ml double cream

• to serve (optional) toffee cream

Nutrition: per serving

• kcal522
• fat28.7g
• saturates15.5g
• carbs57.4g
• fibre1.2g
• protein7.8g
• salt0.6g

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Method

• step 1

  Heat the oven to 200C/fan 180C/gas 6. Roll the puff pastry out on a floured surface to make a 23cm circle. Mark a 2cm border around the edge with a sharp knife but don’t cut all the way through. Finely crosshatch the centre of the pastry. Spread 4 tbsp of the dulche de leche over the centre of the circle up to the border.

• step 2

  Melt a little butter in a frying pan with the cardamom, and fry the bananas, cut-side down, for 1-2 minutes: you want them to look lightly cooked. Then turn the bananas over carefully and cook for another minute. Lift the banana slices onto the centre of the tart and arrange them in a pattern,. Scrape any residual butter and cardamom over and sprinkle with the sugar.

• step 3

  Brush the edge of the pastry with egg, and then bake the tart for 30-40 minutes, or until the pastry is puffed up and golden and the bananas are caramelised.

• step 4

  Beat the cream to soft peaks, then beat in 4 tbsp of the dulche de leche to make a toffee cream. Serve with the hot tart.

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