Banoffee tart

Featured tools:

Stand mixer

Mix, knead, whisk

Fluted tart mould

28 cm removable bottom

Decorating nozzle tips

For pipping bag

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1. Banana and vanilla ganache

   • 400 g of cream (35% fat)
   • 170 g of white chocolate
   • 80 g of ripe banana
   • 5 g of vanilla

   • First, put 200 g of cream, the ripe banana cut into pieces, and the vanilla in a saucepan over medium heat until it starts to boil.
   • Then, remove from the heat, cover, and leave the cream to infuse for about 20 minutes.
   • Afterwards, pour the cream over the white chocolate, which has been melted previously, and mix it together.
   • Next, add the rest of the cold cream and emulsify the mixture with a hand blender.
   • Finally, cover with cling film directly in contact with the surface and refrigerate until ready to use, for at least 4 hours.

2. Oat biscuit

   • 120 g of spelt or all-purpose flour
   • 100 g of rolled oats
   • 40 g of ground almonds
   • 40 g of whole cane or brown sugar
   • 3 g of baking powder
   • 3 g of salt
   • 2 g of ground cinnamon

   • In a food processor, mix the rolled oats, almonds, sugar, baking powder, salt, and cinnamon, and lightly blend without turning the oats into powder.
   • Then, add the flour and process just enough to combine.
   • Turn the dough onto your work surface, place it between two sheets of baking paper, and roll it out with a rolling pin until it's 4-5 mm thick.
   • Next, place the dough in the freezer for about 30 minutes to harden.
   • Once the time is up, remove the dough from the freezer, take off the baking paper, and place it in a 28 cm diameter mould.
   • Prick the surface of the tart, cover it with baking paper, place some weight on top, like rice, and bake for 25 minutes at 170ºC, followed by another 15 minutes without the weight and paper.
   • Allow to cool at room temperature.

3. Toffee

   • 300 g of cream (35% fat)
   • 150 g of glucose
   • 150 g of vanilla or white sugar
   • 95 g of butter
   • 3 g of salt

   • In a saucepan, heat the cream and glucose over medium heat until it starts to boil.
   • Meanwhile, in a frying pan, cook the sugar over medium heat until it turns into amber-coloured caramel.
   • Then, slowly pour the hot cream and glucose in a thin stream while whisking. Some steam will form, this is normal.
   • Cook for 2-3 minutes until the mixture becomes uniform, stops steaming, and thickens slightly.
   • Turn off the heat and allow to cool slightly to 50ºC, then transfer to a container.
   • Add the chopped butter and mix with a hand blender. Set aside until ready to use.

4. Assembly

   • 650 g of peeled bananas (6)
   • 20 g of chocolate pearls

   • Start by peeling and cutting the bananas into 1.5 cm thick pieces.
   • Place the banana pieces on the tart base, leaving a small gap of about 5 mm between them.
   • Gently warm the toffee to make it easier to spread, then pour it over the banana pieces, making sure it is evenly distributed.
   • Let the caramel cool completely.
   • Meanwhile, take the banana and vanilla ganache out of the fridge and whip it to firm peaks.
   • Transfer the ganache to a piping bag fitted with a 1 cm star nozzle, pipe a thin layer over the top of the tart, and smooth it with a spatula.
   • Finally, pipe the rest of the ganache on top, in our case in a rosette pattern, and decorate with chocolate pearls as desired.
   • Keep in the fridge until ready to serve, and bring to room temperature for 15 minutes before serving.

Discover the history of Banoffee tart.

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