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Banoffee tart with homemade toffee and cream

Name: Banoffee tart with homemade toffee and cream
Prep time: 115 min
Cook time: 10 min
Total time: 125 min
Yield: 6 servings
Cuisine: International
Ingredients: 300 g Banana (2 fruit, estimated peeled weight); 150 g Digestive biscuits; 106 g Butter (100 g base, 6 g toffee); 300 ml Cream (250 ml whipping, 50 ml toffee); 120 g Sugar (75 g cream, 45 g toffee); 40 g 70% dark chocolate; 2 g Leaf gelatine (one 2 g sheet); 2 g Mint; 200 ml Water (Not consumed: soaking gelatine)

Total time2 h 5 min Preparation 35 min · Cooking 10 min · Chilling 1 h 20 min

Preparation excluding the indicated waiting: 35 min · Cooking: 10 min · Chilling: 1 h 20 min.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Servings6

Allergens

Cereals containing gluten: Ingredient to check: Digestive biscuits. Usual composition; check the label or the dough/sauce recipe: Digestive biscuits. Milk: Ingredient to check: Butter, Cream, Sugar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Digestive biscuits, 70% dark chocolate.

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Banoffee tart with homemade toffee and cream. The caramel should be amber: if it gets too dark, the toffee will taste bitter.

Jump to steps

35 minpreparation excluding indicated waiting

10 mincooking

1 h 20 minChilling

6servings

3.325 kcalwhole recipe

554 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 2 h 5 min Preparation 35 min · Cooking 10 min · Chilling 1 h 20 min

Preparation excluding indicated waiting: 35 min · Cooking: 10 min · Chilling: 1 h 20 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Omnivorous Dessert More than 2 hours International

Allergens

View full classification 11 tags

Diet

Omnivorous

Dish type

Dessert

Meal

Dessert

Preparation

Baking

Appliances

OvenCake tinWhisk

Cuisine

International

Season

All year round

Occasion

Make ahead

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Dessert

Meal

Dessert

Total time

More than 2 hours

What you need

Ingredients

Tick the ingredients you need to buy.

Banana 2 fruit, estimated peeled weight 300 g
Digestive biscuits 150 g
Butter 100 g base, 6 g toffee 106 g
Cream 250 ml whipping, 50 ml toffee 300 ml
Sugar 75 g cream, 45 g toffee 120 g
70% dark chocolate 40 g
Leaf gelatine one 2 g sheet 2 g
Mint 2 g
Water Not consumed: soaking gelatine 200 ml

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Let’s get cooking

Method

Crush the digestive biscuits and mix with 100 g melted butter. Press into the base of a roughly 20 cm springform tin. Bake at 200°C for 5 minutes and let cool slightly.
Soak the leaf gelatine in the cold water. Separately heat the 50 ml cream for the toffee.
Melt 45 g sugar in a saucepan to an amber caramel. Remove from the heat and carefully add the hot cream gradually; it will bubble. Stir in the remaining 6 g butter and the drained leaf gelatine.
Peel and slice the bananas. Arrange over the base and pour over the lukewarm toffee. Chill in the freezer for 1 hour without allowing it to freeze solid.
Whip the remaining 250 ml cream with the remaining 75 g sugar. Cover the tart and finish with grated chocolate and mint. Refrigerate for 20 minutes before slicing.