Banoffee Tart
This easy no-bake tart layers dulce de leche and banana slices in a graham cracker crust and is topped with whipped cream.
Servings: 10 slices
Calories: 360kcal
Equipment
- tart pan
- small mixing bowl
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup sugar
- 1 stick butter melted
- 13.4 oz can dulce de leche
- 2 bananas sliced
- 2 cups heavy whipping cream
- 1 tablespoon sugar
Instructions
- In a small mixing bowl, combine the graham cracker crumbs with the sugar, then add the melted butter and stir until the crumbs are well moistened.
- Press the graham cracker crumbs into the tart pan and then freeze for 30 minutes.
- Spread dulce de leche into the frozen crust.
- Place banana slices in a single layer on top of the caramel.
- Beat the cream and tablespoon of sugar till stiff peaks form.
- Spread the whipped cream overtop of the tart and refrigerate for 3-4 hours.
- Keep refrigerated until ready to serve, then slice and enjoy!
Notes
Press the crumb crust up the sides of the pan before covering the bottom of the pan to ensure a more even distribution.
Chill time can be reduced to an hour or two if needed but tastes best if chilled at least 3-4 hours.
Nutrition
Calories: 360kcal | Carbohydrates: 27g | Protein: 3g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 169mg | Potassium: 155mg | Fiber: 1g | Sugar: 18g | Vitamin A: 997IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg
