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Banoffee tart recipe

Banoffee tart recipe

35 ratings

We’ve given classic banoffee pie a speedy twist using ready-made pastry. With caramel sauce, rich dark chocolate and ready in just 20 minutes, who could say no? See method

  • Serves 8
  • 5 mins to prepare and 15 mins to cook
  • 271 calories / serving
  • Vegetarian


  • 375g pack reduced-fat ready-rolled puff pastry
  • 1 medium egg, lightly beaten
  • 270ml pot Elmlea double
  • 4 small bananas (or 3 medium), peeled
  • 30g Tesco Finest caramel sauce
  • 20g dark chocolate

Each serving contains

  • Energy

  • Fat

    17g 25%
  • Saturates

    11g 54%
  • Sugars

    11g 13%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 24g Protein 4g Fibre 2.5g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry on its paper and place on a large baking tray. Brush with the beaten egg. Use a sharp knife to carefully score a 2cm border around the pastry, being careful not to cut all the way through. Bake for 12-15 mins until crisp and golden, then leave to cool completely.
  2. When the pastry has cooled, whip the Elmlea to soft peaks, then spread onto the pastry within the border. Slice the bananas lengthways into 7mm slices, then lay them over the top. Microwave the caramel for 15-20 secs to loosen, then drizzle all over the tart. Finely slice the chocolate and scatter all over to serve.

Make ahead: The tart is best served fresh, but can be kept in the fridge for up to 24 hrs. You can bake the pastry up to 24 hrs before using.

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