Easy Banoffee Tart (Print Version)
# Ingredients:
→ Crust
01 -
½ cup melted unsalted butter
02 -
1⅔ cups crushed honey grahams
03 -
2 tablespoons sugar
→ No-Bake Cheesecake Layer
04 -
6 ounces cream cheese, softened at room temperature
05 -
⅓ cup + 1 tablespoon granulated sugar
06 -
1¼ cups heavy cream for whipping
07 -
1 teaspoon vanilla extract
→ Toppings and Filling
08 -
Bananas, sliced thin
09 -
13.4 oz can of dulce de leche
10 -
Pretzel crumbs for sprinkling
11 -
¼ cup white chocolate chips
12 -
Truwhip for final garnish
→ Chocolate Ganache
13 -
⅓ cup heavy cream
14 -
½ cup dark chocolate chips
# Instructions:
01 -
Coat the 9-inch tart pan with nonstick spray. Stir together the graham crumbs with sugar. Pour in melted butter and mix until combined. Push the crust mix into the base and up the sides of the pan.
02 -
Start by mixing cream cheese and sugar on low speed. Add vanilla and cream, then beat on high until light and fluffy (about 2 minutes)—just don’t whip it too much. Spread this into the crust and chill in the fridge.
03 -
Heat chocolate chips and cream in the microwave in short 20-second bursts. Stir after each round until it’s smooth. Let it cool, but keep an eye on it so it doesn’t turn solid.
04 -
Smear half the dulce de leche on top of the cheesecake. Arrange banana slices over the dulce de leche, then layer the rest of the dulce de leche on top. Finish with the cooled ganache.
05 -
Create some fancy white chocolate swirls if you want. Pipe whipped topping around the tart’s edges using a 1M Wilton tip. Dust with a sprinkling of pretzel crumbs.
06 -
Let the tart set in the fridge for an hour or two before serving.
# Notes:
01 -
Make sure the cream cheese is softened but not warm.
02 -
Take care not to overbeat the cheesecake filling.
03 -
Store leftovers in the fridge for up to 5 days.