This easy to make Banoffee Tart from StirTasteSmile is the perfect balance of sweet, creamy, and indulgent in every bite! Made with rich dulce de leche, fresh bananas, and a light fluffy vanilla whipped cream, it's a classic treat that never disappoints.
Place the unopened cans with out the label of sweetened condensed milk in a slow cooker on their sides.
Pour water over the cans, make sure the cans are completely covered. There should be 2 - 3 inches of water above the cans.
Place the lid on top. Set the slow cooker on low for 10 hours.
Once complete, submerge the cans into cold water until completely cooled. Do not open cans while hot, they might explode.
Open cooled cans and transfer the dulce de leche into airtight container. Mix in the salt and vanilla extract until combined. Refrigerate until cold and ready to use.
Banoffee Tarts
Beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Adjust the sweetness to your liking.
Place 2 Tbsps of dulce de leche into each tart shell.
Top it off with a dollop of whipped cream and a sliced banana.
Recipe Note:
Storage
Refrigerator: The tarts stay fresh for 2-3 days when stored in an airtight container.
Freezer: Store in a freezer-safe container for up to 1 month. Thaw in the fridge before serving.
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