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Twist on banoffee pie

Featured in Sweet bites of pure joy.

An elegant take on banoffee pie, blending sweet crispy layers, velvety cream, and caramelized bananas. A harmony of flavors and textures.
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alicia in the kitchen
Updated on Sat, 22 Mar 2025 13:03:02 GMT
A divine layered dessert featuring biscuits, cream, caramel, and banana slices, beautifully plated. Pin it
A divine layered dessert featuring biscuits, cream, caramel, and banana slices, beautifully plated. | tasteofsavor.com

My revamped banoffee tart has been turning heads at my bakery since I whipped it up for Grandma's Day. I needed something fresh that would cleverly use my leftover puff pastry. The blend of melty caramel with bananas on my crispy arlettes has honestly become a favorite among my customers.

What makes my dish special

I love playing with different textures in my kitchen. This tart is all about opposites working together. You get the crunch from my arlettes, the soft caramel, and the smooth vanilla diplomat cream. My customers can pick their favorite topping between my homemade praline or my handcrafted chocolate spread.

What you'll need

  • Puff pastry: 550 g homemade, of course
  • White sugar: Half the weight of your pastry
  • For diplomat cream: 60 g fresh egg yolks, 60 g sugar, 250 g farm milk, 20 g cornstarch and 250 g full-fat cream
  • Vanilla: 2 plump Madagascar pods
  • Gelatin: 4 g for structure
  • Homemade toppings: Caramel praline or chocolate spread
  • Powdered sugar: For the finishing touch

Crafting perfect arlettes

Getting the right thickness
I roll my dough to 4 mm using sugar instead of flour as my little trick.
The gentle fold
I spray a bit of water, sprinkle sugar, roll it up and then stick it in the freezer for 10 minutes.
Timing the bake
I cut 1.5 cm slices, flatten them slightly and bake between two trays at 180°C for 10 minutes. I always peek toward the end to make sure they're perfectly golden.

My trademark diplomat cream

Starting with basics
I let vanilla steep in warm milk before making my pastry cream with yolks, sugar and cornstarch. I add a bit of gelatin and chill it.
The final element
I whip my cold cream then gently fold it into my pastry cream for a light, airy texture.

Creating your masterpiece

Putting layers together
I stack my arlettes with cream and toppings in layers. Each level brings a new flavor joy.
The beautiful finish
A dusting of powdered sugar and it's ready to serve. I always tell people to eat it quickly so it stays crunchy.
A stacked dessert with layers of cream, banana slices, and fruit pieces on a black plate, dusted with powdered sugar. Pin it
A stacked dessert with layers of cream, banana slices, and fruit pieces on a black plate, dusted with powdered sugar. | tasteofsavor.com

Insider tips

I carefully save my puff pastry scraps by stacking them to keep the layers intact. Everyone can pick their favorite topping at my shop. And I always make sure the arlettes are completely cool before assembly - that's vital for getting the right texture.

Frequently Asked Questions

→ How to nail crispy biscuits?
Roll the dough thinly and coat it well with sugar. Baking it sandwiched between two trays ensures flat, even golden biscuits.
→ Can the components be prepped early?
Biscuits stay fresh in an airtight box if baked a day before. Vanilla diplomat cream is fine made the night before. Assemble before serving.
→ What’s the best way to pick bananas?
Go for ripe but firm ones. They should be mostly yellow with some brown dots to ensure taste while staying intact.
→ My cream turned out runny, now what?
Ensure the pastry cream is cold enough before adding whipped cream. Fully melt the gelatin. Let it chill for at least two hours.
→ Is freezing this dessert an option?
You can freeze the unbaked biscuits, but don’t freeze the assembled dessert as the cream and bananas won’t hold their texture.

Caramel banana tart

A delightful dessert mixing the classic banoffee elements with flaky biscuits and smooth vanilla cream.

Prep Time
60 Minutes
Cook Time
20 Minutes
Total Time
80 Minutes
By: Alicia

Category: Desserts

Difficulty: Difficult

Cuisine: French

Yield: 8 Servings (1 tart)

Dietary: Vegetarian

Ingredients

01 550 g of puff pastry.
02 300 g of granulated sugar.
03 1/2 liter of water.
04 60 g of egg yolks.
05 60 g of caster sugar.
06 20 g of cornstarch or custard powder.
07 250 g of milk.
08 2 vanilla pods.
09 4 g of gelatin sheets.
10 250 g of heavy cream (30%).
11 3 bananas.
12 100 g of praline, caramel, or spreadable paste.

Instructions

Step 01

Roll the puff pastry out until it's 4 mm thick, sprinkle with sugar, and dampen lightly. Sprinkle 3/4 of the sugar over it, roll it up, and coat with the remaining sugar. Freeze for 10 minutes, slice into 1.5 cm rounds, roll out, and bake between two trays at 180°C for 10 minutes.

Step 02

Soften the gelatin. Heat the milk and vanilla together. Blend the egg yolks, sugar, and cornstarch. Slowly pour the hot milk into the mixture and thicken it over heat. Mix in the softened gelatin and let it cool.

Step 03

Whip the heavy cream until it forms soft peaks, then gently fold it into the cooled custard. Keep it cold until needed.

Step 04

Layer 3 arlettes, adding diplomat cream and praline or caramel between each one. Finish with another arlette and dust with powdered sugar.

Notes

  1. Keep it chilled until serving.
  2. Assemble just before serving to maintain the crispness.

Tools You'll Need

  • Oven.
  • Baking trays.
  • Stand mixer.
  • Pot.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten.
  • Eggs.
  • Dairy products.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 25 g
  • Total Carbohydrate: 52 g
  • Protein: 6 g