Banoffee Tart Recipe

Prepare dough

In a bowl combine 1.5 cups all-purpose flour, 2 tbs granulated sugar and 1 tsp salt. Add 0.5 cup cold cubed unsalted butter. Using a pastry cutter or fingers, cut butter into flour until mixture resembles coarse peas with some pea-sized butter bits remaining.

Form and chill

Add 2 tbs cold water, one tablespoon at a time, tossing until dough just holds together when pressed. Shape into a flat disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

Blind bake

Preheat oven to 375°F (190°C). Roll chilled dough on a lightly floured surface to fit a 9-inch (23 cm) tart pan with removable bottom. Press dough into pan, trim excess. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake an additional 8–10 minutes until golden and set. Let cool completely in pan on a rack.

Soften dulce de leche

Warm 1 cup dulce de leche with 0.25 cup heavy cream in a small saucepan over low heat, stirring constantly, until smooth and spreadable (about 3–5 minutes). Do not boil. Alternatively, microwave in a bowl in 20-second bursts, stirring between, until smooth.

Fill crust

Spread the warm dulce de leche mixture evenly into the cooled tart crust, smoothing the top with an offset spatula. Allow to cool to room temperature (10–15 minutes).

Prepare bananas

Slice 3 medium ripe bananas into 1/4-inch thick rounds. Arrange banana slices in a single even layer over the dulce de leche, slightly overlapping to cover the surface.

Make chocolate glaze

Place 3 oz chopped dark chocolate and 1 tbs unsalted butter in a heatproof bowl. Warm 2–3 tbs water or 1 tbs heavy cream and pour over chocolate, or melt the chocolate and butter in short bursts in the microwave, stirring until glossy and smooth.

Glaze

Drizzle or gently spread the warm chocolate glaze over the layer of bananas, leaving some banana edges visible. Chill the tart in the refrigerator for 10–15 minutes to set the glaze slightly before meringue.

Whip meringue

Reduce oven temperature to 300°F (150°C). In a clean, dry mixing bowl, beat 3 room-temperature egg whites with 0.25 tsp cream of tartar on medium speed until foamy. Gradually add 6 tbs granulated sugar, 1 tablespoon at a time, increasing speed to high and beating until stiff, glossy peaks form and sugar is fully dissolved (about 4–6 minutes). Beat in 0.5 tsp vanilla extract.

Top and bake briefly

Pipe or spoon the meringue onto the chilled tart, creating peaks or swirls. Bake at 300°F (150°C) for 10–12 minutes until the meringue is set and lightly golden. For a toasted finish, use a kitchen torch to carefully brown the meringue peaks after baking.

Cool

Remove tart from oven and cool on a rack for 20 minutes. Then refrigerate for at least 30 minutes before serving to fully set layers.

Before serving, dust with 1 tbs powdered sugar if desired and sprinkle 0.25 tsp coarse sea salt lightly over chocolate for contrast. Slice with a hot, dry knife (wipe between cuts) and serve chilled or at cool-room temperature.