Banoffee Pie with Caramelized Bananas
For the Sweet Pastry Dough
  • 100 g flour
  • 60 g butter, cold
  • 15 g ground almonds
  • 35 g icing sugar
  • pinch of salt
  • pinch of vanilla powder
  • 20 g egg
  • 150 g couverture dark chocolate
For the Dulce de Leche Mousse
  • 1 gelatin leaf
  • 2 tablespoons of soft dulce de leche
  • 150 g whipping cream, cold
For the caramelized bananas
  • 2 medium bananas, sliced
  • 2 tbsp butter
  • 2 tbsp brown sugar
For the topping
  • 150 g whipping cream, cold
  • 30 g icing sugar
  • ground pecans
  • caramel sauce
For the Sweet Pastry Dough
  1. Prepare a cooking sheet with parchment paper. Grease five 8 cm tartelette rings with butter. Leave aside.
  2. In a bowl, mix butter, almond powder, flour, sugar, salt and vanilla with your hands (or better, with the help of a pastry scraper) until it comes to a fine crumble texture.
  3. Add the egg, mix it slighly with your hands and put all this mixture on top of a clean surface (like your kitchen counter).
  4. Smear the dough against the surface, making sure the egg, butter and dry ingredients are being incorporated. Do it about 2-3 times with the whole mixture -- you will see a dough forming. Make sure not to overwork it.
  5. Alternatively, you can put all these ingredients in a food processor and pulse it a few times until a dough forms.
  6. Let the dough chill in the fridge for about 15 minutes.
  7. Open it with about 0,5 cm thickness between two sheets of parchment paper. Cut five 12 cm rounds with the help of a cookie cutter.
  8. Place each round on the top of each ring, making sure the bottom and sides of the ring are properly covered with dough (just like you would with a regular pie pan).
  9. Remove excess dough with a rolling pin and pinch the sides of the ring with your hands to ensure even thickness.
  10. Prick the bottom of the dough with a fork and bake it at 160°C/340°F for about 15 minutes or until golden on the bottom and sides.
  11. Once the tarts are cooled, melt the chocolate (don't need to temper it). Cover the interior of each tart shell with chocolate, making sure it is completely covered. Do not make a thick layer of chocolate, otherwise there will not be space for the filling. Let the shells set in the fridge while you prepare the rest.
For the Caramelized Bananas
  1. In a skillet or frying pan, melt the butter with sugar and cook until sugar has dissolved, about 1-2 minutes.
  2. Add the bananas, making sure they are well coated with the butter-sugar mixture. Let them cook until golden but still firm, about 3-4 minutes.
  3. Remove them from the pan and let cool before proceeding.
For the Dulce de Leche Mousse and to assemble
  1. Soak the gelatin in cold water. Once soft, remove excess water and set aside.
  2. Whip the whipping cream to soft peaks.
  3. Microwave the gelatin to about 5-10 seconds or until just melted (you can also use a bain marie for that). To the melted gelatin, add the dulce de leche and mix.
  4. Add ⅓ of the cream to the dulce de leche mixture and mix it well. Fold the remaining cream with the help of a spatula.
  5. Remove the tart shells from the fridge and cover each of them with the mousse.
  6. Top the mousse with 5-6 caramelized banana slices.
  7. For the topping, whip the cream with sugar to hard peaks. Pipe the whipped cream with the help of a star pastry tip (I used french tip PF16, but Wilton's 1M work just as fine) and finalize with ground pecans, caramel sauce and remaining banana slices if you still have them.
Recipe by Kitchenlicious at