Chocolate Banoffee Tart


  • 320g plain flour
  • 60g cocoa
  • 160g caster sugar
  • Pinch salt
  • 160g cold butter, diced
  • 2 eggs
  • Dulce de Leche (either bought, made from a 440g condensed milk tin or home-made, you choose)
  • 600ml pouring cream (35% fat content)
  • 225g good quality dark chocolate
  • 2 large bananas (or 4 small), peeled and sliced


  1. To make the pastry, combine the flour, cocoa, sugar, salt and butter in a food processor and whizz until it resembles breadcrumbs. Add the eggs and process until it just comes together.
  2. Tip the dough out onto a lightly floured surface and give it a knead or two to bring it together. Pat it into a flat disc and wrap in plastic wrap. Chill in fridge for an hour.
  3. Preheat oven to 180°C and lightly grease a 24cm loose-bottomed tart tin (preferably high-edged rather than thin). Roll out the pastry to 3mm thickness and line the tin, trimming off the excess. Chill in the fridge for 20 minutes.
  4. Line the pastry with a scrunched up piece of baking paper and fill with pastry weights or rice/dried beans. Bake for 20 minutes then remove the paper and weights and bake for a further 5 minutes or so until cooked through and dry to the touch.
  5. Allow to cool completely on a wire rack. Pastry case will keep in an airtight container for a day.
  6. To make the ganache, melt the chocolate and 300ml of the cream together in a heavy based saucepan over low heat until melted and combined. Cool until it has reached room temperature but still pourable.
  7. To assemble the tart, add a layer of dulce de leche to the bottom of the tart and chill. Layer the caramel with sliced bananas. Pour the ganache into the tin and refrigerate until set.
  8. Whip the remaining 300ml of cream to firm peaks and swirl it over the tart.
  9. Top with grated chocolate and chill for a few hours at least.

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