Banoffee Tartlets

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Banoffee Tartlets
If you are not from England chances are you’ve never heard of Banoffee Pie before and it’s a real shame. I reckon the invention of Banoffee Pie should stand on equal footing with industrialisation and discovering of DNA and other great things that came out of England. Well, maybe not quite as equal, maybe just a teensy bit lower. Banoffee Pie is the magic combination of everything that is good and true. Sweet and silky Banana plus rich and indulgent Toffee equals Ban+offee. Throw in some chocolate and you get the picture. Pure bliss.
Banoffee Tartlets
The best thing is they are EASY to make and even easier to enjoy. I served them for dessert last weekend for my giant dinner party because when you cook a big meal the last thing you want is to fuss over a dessert as well. A snap to make but do they ever look impressive! Here is my version of the  famous Banoffee Pie. I made a couple of changes but nothing major that would alter the taste. I filled the tarts with dulce de leche instead of toffee and added mascarpone to the cream in order to create a more stable frosting that could be piped.Banoffee Tartlets

Ingredients:  {for 8 Tartlets}

  • 8 all-butter pre-made tartlet cases (You can of course make your own)
  • Sweet and condensed Milk- 1 can
  • Banana, sliced-2
  • Mascarpone- 1/2 cup/ 100gr
  • Whipping Cream/Double Cream- 1 cup/ 250 ml
  • Icing Sugar- 1/4 cup
  • Vanilla-1 tsp.
  • Rum-1tbsp. (optional)
  • Chocolate for chocolate curls or cocoa for dusting-50 gr or 1tbsp of cocoa

Banoffee Tartlets

Method:

Remove the label from the can of sweet and condensed milk and put it in the pot completely submerged in water.  Bring to a boil and continue cooking for 1.5-2 hours. Make sure your can is completely covered in water through the duration of cooking or it will explode.  Cool until it’s ready to use. When you open it you will discover that your “ole” plain can of sweet and condensed milk got transformed into glamourous and silky dulce de leche.

This step could be done well in advance. I had mine stored for a couple of weeks before I got around to use it. On a side note,  I have to brag about the fact that Russian babushkas have been making dulce de leche for years before it became trendy all over North America, so the taste of “sgushenka” is the taste of childhood for every Russian child.

Whip mascarpone with double cream, icing sugar, vanilla and rum until it’s the right consistency for piping roses.

Spread your dulce de leche equally among 8 tartlets, top with sliced bananas. Pipe the mascarpone cream frosting on top and dust with cocoa or decorate with chocolate curls.

For Chocolate Curls:

Melt the chocolate in the microwave and spread it thinly on a baking tray, pop it in the fridge for 3 minutes to set. Take it out and let it stand for a couple of minutes to soften a bit. Drag a knife or a cheese slicer like I did  along the surface of the chocolate to make the curls. When you have enough curls, put them back in the fridge for a couple of minutes to harden.

Banoffee Tartlets
Leave one or two of your tartlets curl-free to show off that gorgeous rose, just a little of cocoa dusting will do.

Banoffee Tartlets
Banoffee TartletsBanoffee Tartlets

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9 responses »

  1. I love these! I thought the chocolate curls were gorgeous, then I saw the cocoa-dusted whipped cream rose–wow! So lovely. I also like the substitution of dulce de leche for caramel–sounds delicious!

    • Thank you, Elizabeth! I thought it would be fun to decorate them differently as they would appeal to different personalities. Sure enough, my son went for the one with the most chocolate and my little girl chose the delicate looking rose. 🙂

  2. Pingback: Dulce de Leche Apple Pie | VIKALINKA

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