Chocolate Banoffee Tart

August 22, 2011

The decision was simple. Major banana cravings then came the hankerings for dulce de leche, chocolate and cream. Oh why hello chocolate banoffee tart! It looks pretty innocent now but you should’ve seen what happened when I took a knife to it.

Imagine the onslaught of colourful expletives as I cut into the tart only to have the caramel ooze everywhere and the whole thing degenerate into a broken sloppy mess. CURSES. But it was entirely my fault. I left the tart sitting in my fridge for a couple of days because I was too busy to take photos and well, actually start eating it. So judging from the ominous water droplets on the lid of its storage container and probably because of the bananas, the caramel simply latched on to the moisture and turned to liquid again.

Oh and double the my-bads. The dulce de leche wasn’t thick enough to begin with because it took forever in a double boiler to cook and I thought what the heck, throw the sucker in the tart, I wanna go to bed! Lesson for me: I suck at making caramel using tins of condensed milk and I still have a phobia of exploding metal cans so stick to homemade.

I managed to rescue an intact slice from the carnage of my hissy fit and it satisfied my cravings but did little to ease the guilt of my tantrum (I believe there there were hysterical shrieks about never making desserts again).

Bottom line is, this mayhem had nothing to do with the recipe but everything to do with my clumsiness and lazy ass. So don’t be put off making it because this tart will gratify every sugary cavity in your body and make your toes curl. Now I’m off to redeem myself and deliver a tart as promised to the man. Poor trooper shouldn’t have to suffer from my baking tantrums.

Chocolate Banoffee Tart
  1. 320g plain flour
  2. 60g cocoa
  3. 160g caster sugar
  4. Pinch salt
  5. 160g cold butter, diced
  6. 2 eggs
  1. Dulce de Leche (either bought, made from a 440g condensed milk tin or home-made, you choose)
  2. 600ml pouring cream (35% fat content)
  3. 225g good quality dark chocolate
  4. 2 large bananas (or 4 small), peeled and sliced
  1. To make the pastry, combine the flour, cocoa, sugar, salt and butter in a food processor and whizz until it resembles breadcrumbs. Add the eggs and process until it just comes together.
  2. Tip the dough out onto a lightly floured surface and give it a knead or two to bring it together. Pat it into a flat disc and wrap in plastic wrap. Chill in fridge for an hour.
  3. Preheat oven to 180°C and lightly grease a 24cm loose-bottomed tart tin (preferably high-edged rather than thin). Roll out the pastry to 3mm thickness and line the tin, trimming off the excess. Chill in the fridge for 20 minutes.
  4. Line the pastry with a scrunched up piece of baking paper and fill with pastry weights or rice/dried beans. Bake for 20 minutes then remove the paper and weights and bake for a further 5 minutes or so until cooked through and dry to the touch.
  5. Allow to cool completely on a wire rack. Pastry case will keep in an airtight container for a day.
  6. To make the ganache, melt the chocolate and 300ml of the cream together in a heavy based saucepan over low heat until melted and combined. Cool until it has reached room temperature but still pourable.
  7. To assemble the tart, add a layer of dulce de leche to the bottom of the tart and chill. Layer the caramel with sliced bananas. Pour the ganache into the tin and refrigerate until set.
  8. Whip the remaining 300ml of cream to firm peaks and swirl it over the tart. Top with grated chocolate and chill for a few hours at least. Best to finish this tart as soon as possible.
  1. Pastry recipe adapted from Matt Moran’s Aria Chocolate Tart.
Citrus and Candy

{ 28 comments… read them below or add one }

Megan June 28, 2013 at 23:58

Whoa. I need this for real.


Eunice Newman December 12, 2011 at 03:48

Discovered you via 3cookies. I want some! to Australia? You had me hysterical and rolling in laughter!


Tina @ bitemeshowme October 11, 2011 at 09:00

O..M..G! This looks absolutely devine! I am loving your play on the colour scheme of the photos!


Emma @CakeMistress September 6, 2011 at 21:05

Goddamn, I might have just polished a family block of chocolate but your pics make me want choc banoffee tart. Sorry it didn’t work exactly as planned, I hate when that happens :(


Martyna (Wholesome Cook) September 1, 2011 at 09:42

There’s nothing better than banana, chocolate and toffee… I’ve never made a banoffee tart before but often use the 3 ingredients together in a split or smoothie. Your photos are delicious!


Christine August 31, 2011 at 18:56

aww, the slice you got still looks perrfeect! and i bet it still tasted delicious :)

i too suffer from a phobia of boiling metal cans but i’m still dying to try dulce du leche..


Jenny August 29, 2011 at 22:18

The ganache is a nice add! :)


Gianna August 28, 2011 at 20:31

Sloppy and will make your toes Curl! Agh bananas even the thought just adds to the sinfulness!


Phuoc'n Delicious August 26, 2011 at 13:41

Oh. My. God! I’m totally tempted to splurge and buy a bunch of bananas just to make this! The addition of the choc ganache would make it so much more indulgent. Nice way to spoil yourself :)


mademoiselle délicieuse August 25, 2011 at 14:29

No explodey cans! I’m proof that it can be done over and over again (in electric and gas stoves) and be completely safe.

The first bannoffee pie I ever made was: crushed digestives with butter, a boiled can of condensed milk, banana slices, whipped cream from a can and a Flake crumbled over the top. Trashy, or what?!


penny aka jeroxie August 24, 2011 at 22:51

Mess? I don’t see no mess… just a beautiful pie.


betty August 24, 2011 at 09:37

that looks great but i might take the easy way out and just buy a premade tart hehehe :)


aptronym August 23, 2011 at 17:36

OMG. Want. Now.


Arudhi@Aboxofkitchen August 23, 2011 at 12:11

Oh, I super LOVE your tart pictures! They look vintage yet colors are brilliant! And I don`t understand about the mess. What mess? The tart just looks perfectly divine!


Karly August 23, 2011 at 10:39

My banana-lovin’ family would go nuts for this!


TheWonderingchef August 23, 2011 at 04:04

Wow! This looks amazing! I want some! NOW!!!!!


thelittleloaf August 22, 2011 at 18:32

I HAVE to make this recipe. Bannoffee pie is one of my absolute favourites, and with added chocolate? Wow. Your photos are gorgeous – I don’t know what you were worried about :-) My only query? HOW did you keep a tart that incredible in the fridge for two whole days without gobbling it all up?!


Vivian - vxdollface August 22, 2011 at 16:12

me crave banana so badly :( me jealous :P lol


leaf (the indolent cook) August 22, 2011 at 15:15

At least your photos are beautiful – the tart looks amazing!


Nic@diningwithastud August 22, 2011 at 14:59

That piece looks amazing! It all ends up in the same place so as long as it tastes good, who cares :D


Valerie August 22, 2011 at 14:55

That’s THE perfect tart for me… love the pictures and the tart, it’s just gorgeous!!


Ali August 22, 2011 at 12:56

What a beautiful tart. Your photographs are amazing, and I really love that plate you used too :D I am hosting a recipe party at my blog if you might be interested in submitting. I’d love to have you join in the fun :)


ping August 22, 2011 at 12:24

LOL!!!! You had me hysterical and rolling in laughter! Awww… this doesn’t look too bad at all, I think it looks gorgeous! Discovered you via 3cookies.


Natashia@foodonpaper August 22, 2011 at 11:53

Looking at that tart, you’d never think it sat in the fridge for a couple of days – just looks plain awesome!


sara @ Belly Rumbles August 22, 2011 at 11:51

That one piece you salvaged looks delicious. I am sure even the oozing pieces were great too!

Last year I made a Christmas cake and wasn’t quite ready to photograph it. When I was ready I had discovered that they boys had eaten nearly all of it!!


chocolatesuze August 22, 2011 at 10:51

i like it sloppy. i do of course mean banoffee pies… balls?


Steph August 22, 2011 at 10:48

Awww Karen :( I feel your pain, I’ve totally had that happen to me before with a banoffee pie. Next time I boil up some cans I will make one for you. Also, boy ballzz and girl ballzz make bebehzzzz!


Miss T August 22, 2011 at 05:07

will that go in the post? to Australia? Im waiting…
T x


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