Banoffee Tart (updated)

Using a stand mixer fitted with a paddle attachment, mix all the ingredients for the shortcrust pastry except cold water until the mix resembles wet sand. Alternatively, you can also do this by hand.

Once the mixture has started to slightly clump together, stream in the cold water 1 tbsp at a time until the dough just comes together.

Transfer the dough to a clean work surface, using the palm of your hands, lightly knead to bring the dough together but be careful not to overwork. Flatten into a disc and cover with cling wrap. Refrigerate for minimum 2 hours or preferably overnight.

Roll out the dough to 4mm thickness and line 3/4x 12cm fluted tart rings or 1x 24cm fluted tart ring. Rest in the freezer for 30 minutes.

Preheat oven 170C.

Blind bake the tart shells with baking weights or beans for 15-20 mins or until the edges are golden brown.

Remove the baking weights and bake for another 10-15 minutes or until the base of the tart shell is golden brown as well. Let it cool completely.

To make the dulce de leche, place the can of condensed milk sideways into a large pot. Fill the pot with water, making sure that the water level is at least 2-3 inches above the can of condensed milk.

Place the pot over high heat until the water starts to boil and then reduce the heat to a simmer. Simmer for 2.5 hours. Check the pot every now and then to ensure that the water level is always 2 inches above the can. Add more boiling water as the water level goes down.

Use a pair of tongs to remove the can from the pot and sit on the countertop or a wire rack to let it cool to room temperature. Do NOT attempt to open the can when it’s hot. There’s still pressure inside the can and the caramel can explode if tried to open the can when hot.

After the caramel has cooled completely, refrigerate until ready to use.

Bloom the gelatine powder in cold powder. Keep aside for 10 mins.

Place the white chocolate in a small measuring jug.

Put the heavy cream and vanilla extract in a small pot and heat until just about to boil.

Pour over the white chocolate, and emulsify using an immersion blender.

Add the bloomed gelatine and emulsify again.

Pour the ganache mix into a container, cover with cling wrap and refrigerate overnight.

Using a stand mixer, fitted with a whisk attachment, whip the ganache on medium speed to medium-stiff peaks.

Transfer to a piping bag, fitted with a St Honore tip and refrigerate until ready to use.

Place the sliced bananas on a heatproof tray. Sprinkle sugar over them and blowtorch to brulee the bananas. This is optional but highly recommended for better flavour.

Spread a generous layer of dulce de leche at the bottom of the tart shell. Sprinkle salt over it.

Use a knife to lift the bananas from the tray and place a layer of charred bananas over the caramel.

Pipe the whipped ganache over it. Dust with cocoa powder and garnish with bruleed bananas. Serve chilled. Bon appetite!

If you wanna learn all about the shortcrust pastry and whats and whys behind it, you can check out this post here.

Want to learn how to line a tart shell? I got you covered. Watch this video for a detailed explanation and step by step tutorial.

Not sure what blind baking is? This tutorial right here tells you exactly what it is and how to blind bake a tart.