1. Home
  2. Recipes
  3. Banoffee tart caramel

Updated banoffee tart

Featured in Sweet treats that make you happy.

A refined take on banoffee tart with sugary arlettes, velvety cream, and ripe bananas. A perfect dessert blending textures and flavors.
Pin it Share it Send it Print it Jump To Recipe
Maria from tastyhush
Updated on Sat, 22 Mar 2025 13:01:53 GMT
A delightful tart made with biscuit layers, cream, caramel, and banana slices, served on a plate. Pin it
A delightful tart made with biscuit layers, cream, caramel, and banana slices, served on a plate. | tastyhush.com

I've been getting tons of compliments at my bakery since I came up with this twist on banoffee pie for Grandparents' Day. I wanted to do something different that would make good use of my leftover puff pastry scraps. The way the soft caramel works with bananas and my crunchy arlettes has turned into a real hit with my customers.

The magic behind my dish

I love playing around with different textures in my kitchen. This tart is all about mixing things up - you get the crunch from my arlettes alongside gooey caramel and smooth vanilla diplomat cream. My customers can pick their favorite topping between my homemade praline and my handcrafted chocolate spread.

What you'll need

  • Puff pastry: 550 g homemade of course
  • 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 heavy cream
  • Vanilla: 2 plump Madagascar pods
  • Gelatin: 4 g for stability
  • Homemade toppings: Caramel praline or chocolate spread
  • Powdered sugar: For finishing touch

Creating perfect arlettes

Getting the right thickness
I roll my dough to 4 mm using sugar instead of flour as my little trick.
Folding it just right
I spray a bit of water sprinkle some sugar roll it up and toss it in the freezer for 10 minutes.
Watching the bake time
I cut slices about 1.5 cm thick flatten them slightly and bake between two baking sheets at 180°C for 10 minutes. I always check near the end for that golden color.

My special diplomat cream

Starting with basics
I let vanilla steep in warm milk then make pastry cream with egg yolks sugar and cornstarch. Add a bit of gelatin and cool it down.
Making it light
I whip cold cream and then gently fold it into my pastry cream for an airy texture.

Putting it all together

Building tasty layers
I stack my arlettes with cream and toppings taking turns. Each layer brings a new flavor to enjoy.
Adding the final touch
A light dusting of powdered sugar and it's ready to eat. I always tell folks to enjoy it right away to get the full crunchiness.
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. | tastyhush.com

My insider tips

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

Frequently Asked Questions

→ What’s the trick for perfect arlettes?
Roll the dough super thin and coat it well with sugar. Bake it sandwiched between two trays for even browning and flat, crispy layers.
→ Can I prep the parts in advance?
Yes, arlettes stay fresh for a day in an airtight box, and you can make the cream a day ahead. Just put it all together right before serving.
→ Which bananas work best?
Go for bananas that are ripe but still firm. Fully yellow with a few brown spots gives the best flavor while holding their shape.
→ My cream isn’t thick enough, what now?
Ensure the pastry cream is chilled before adding whipped cream. Fully dissolve the gelatin and let it set in the fridge for at least two hours.
→ Can this dessert be frozen?
You can freeze arlettes before baking, but the assembled dessert shouldn’t be frozen since the cream and bananas lose their texture.

Banoffee tart caramel

An indulgent tart with layers of flaky arlettes, creamy vanilla-infused filling, and caramel-coated bananas.

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

Category: Desserts

Difficulty: Difficult

Cuisine: French

Yield: 8 Servings (1 tart)

Dietary: Vegetarian

Ingredients

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

Instructions

Step 01

Roll the puff pastry to 4 mm thick, sprinkle with sugar. Lightly wet, add more sugar (most of it), roll it up, and coat the outside. Freeze for 10 minutes, slice into 1.5 cm pieces. Flatten and bake at 180°C for 10 min between two trays.

Step 02

Soften gelatin in a little water. Heat milk with vanilla. Whisk egg yolks, sugar, and cornstarch together, then pour in the warmed milk, stirring. Cook until thick. Stir in gelatin, blend smooth, then cool down.

Step 03

Whisk cream until stiff peaks form. Gently fold into the cooled pastry cream. Chill this mixture until ready to use.

Step 04

Alternate between 3 arlettes and layers of diplomat cream and praline or caramel. End with an arlette on the top and dust with powdered sugar.

Notes

  1. Keep chilled until serving.
  2. Assemble just before serving so it stays crispy.

Tools You'll Need

  • Oven.
  • Baking trays.
  • Stand mixer.
  • Saucepan.

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