Description
This Banoffee Condensed Milk Tart is an irresistible dessert combining a buttery graham cracker crust, rich caramelized condensed milk, fresh banana slices, and fluffy whipped cream, topped with chocolate shavings for an indulgent finish. Perfect for any occasion, it’s a creamy and sweet treat that’s sure to impress.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Filling
- 1 can (14 ounces) sweetened condensed milk
- 2 large bananas, sliced
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings or cocoa powder for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Make Crust: In a medium bowl, combine graham cracker crumbs with melted butter until well mixed. Press this mixture firmly into the bottom and up the sides of a 9-inch tart pan. Bake for 8-10 minutes until lightly golden. Remove from oven and allow to cool completely.
- Cook Condensed Milk: Place the sweetened condensed milk in a saucepan over medium heat. Stir constantly as it comes to a gentle boil. Continue cooking and stirring for 5-7 minutes until the condensed milk thickens slightly into a caramel-like consistency. Remove from heat and let it cool for a few minutes.
- Assemble Filling: Pour the cooled caramelized condensed milk evenly over the cooled crust. Next, layer the sliced bananas evenly on top of the caramel layer.
- Prepare Whipped Cream: In a separate bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract together until soft peaks form. Spread the whipped cream evenly over the banana layer.
- Garnish and Chill: Garnish the tart with chocolate shavings or dust with cocoa powder. Refrigerate the tart for at least 2 hours to allow flavors to meld and the tart to set before serving.
Notes
- Be sure to stir the condensed milk constantly while cooking to avoid burning or sticking.
- The tart must chill for at least 2 hours to set properly.
- For a firmer crust, you can bake it a few minutes longer but avoid burning.
- If you prefer a healthier version, consider using reduced-fat butter and cream alternatives.
- The tart is best served chilled but can be stored in the refrigerator for up to 2 days.
