Baked Salted Caramel Banoffee Tarts
Crisp pretzels and a salted caramel filling takes this classic English dessert to new heights.
How long will it take?
Preparation 30 minutes • Cooking 15 minutes • Cooling time 1 hour • Chilling time 1 hour
What’s the serving size?
Serves 8
What do I need?
- Melted butter, to grease
- 4 ripe medium bananas (about 200 g each)
- Good-quality dark chocolate (70% cocoa), shaved, to decorate
Crumb base
- 200 g digestive biscuits
- 50 g pretzels (see Note)
- 150 g butter, melted
Caramel Filling
- 395 g tin sweetened condensed milk
- 110 g (½ cup, firmly packed) brown sugar
- 1 tbsp golden syrup
- 40 g butter, cubed
- ½ tsp sea salt flakes
Vanilla cream
- 200 ml thickened cream
- 100 ml sour cream
- 1½ tsp vanilla bean paste
How do I make it?
- Preheat oven to 180°C. Brush eight round 8 cm (base measurement) x 10 cm (top measurement) individual fluted tart tins with removable bases and place on an oven tray.
- To make the crumb base, process the biscuits and pretzels in a food processor until finely ground. Add the butter and process until well combined. Divide the crumb mixture among the tart tins and use your fingertips to press the crumb mixture evenly over the base and up the sides of each.
- To make the caramel filling, combine the sweetened condensed milk, brown sugar, golden syrup and butter in a small saucepan and cook over a low heat, stirring constantly with a wooden spoon, for 2-3 minutes, or until the sugar dissolves (do not boil). Stir in the salt.
- Pour the hot caramel immediately over the tart bases. Bake in preheated oven for 12 minutes. Remove the tarts from the oven and set aside for 30 minutes or until cooled slightly. Place in the fridge for 1 hour to chill.
- To make the vanilla cream, use a balloon whisk to whisk together the cream, sour cream and vanilla bean paste. Cover and place in the fridge until ready to serve.
- To serve, remove the tarts from their tins and place on serving plates. Peel and slice the bananas and arrange over the caramel filling. Top with a dollop of vanilla cream and decorate with the shaved chocolate.
Recipe from SBS Food
Photography by Alan Benson
Note: Choose the crisp, small pretzel crackers sold in packets for this recipe.
