A quick and easy dessert using puff pastry filled with chocolate, bananas and dulce de leche. All of the flavors of a banoffee pie without all of the work!
Can I tell you how insanely easy these little magical tarts are to make?!
I whipped these up one Sunday a couple of months ago when for some reason (I can’t remember why now) I didn’t have dessert to serve after dinner. It may have been a kitchen disaster, I may have been totally zapped of energy, I’m not sure… So, on Sunday morning, I went scavenging through my fridge, freezer and pantry to see what I could throw together with little to no effort so we had something sweet to go with coffee after dinner.
Thanks to a package of puff pastry in the freezer, bananas on the counter, and a couple Ghiradelli bars and a jar of dulce de leche in the pantry, these were born!
Are you familiar with banoffee pie? If you aren’t, stop what you’re doing and head directly to my banoffee pie recipe from a couple of years ago.
In a nutshell, banoffee pie is an English dessert that traditionally includes layers of fresh bananas, dulce de leche (which is basically caramelized sweetened condensed milk), and whipped cream on some type of pastry or crumb crust. It’s amazing. Seriously amazing.
And so are these banoffee tartlets! Significantly less work than pie AND you can make a huge batch and freeze them. I currently have about a dozen in my freezer for dessert emergencies, because that is totally a thing.
When I took these out of the oven that Sunday and everyone started to sample them, they got ooh’s and aah’s and everyone wanted to know if the recipe was already on the site because they were SO GOOD. I was honestly surprised since it was something I just kind of threw together, but since they were so well received, I made them again so I could share them with you! :)
I am able to buy jars of dulce de leche at my local grocery store, and I know that Trader Joe’s carries it as well, but if you can’t find it and don’t want to make your own, you could totally substitute caramel sauce and it would still be amazing.
Here’s to easy, thrown-together-at-the-last-minute desserts!
One year ago: DIY: Homemade Drumsticks
Two years ago: Ultimate Banana Bread
Five years ago: S’mores Brownies
Six years ago: Beer Waffles with Cinnamon-Caramel Apples
Seven years ago: Zucchini Bread
Eight years ago: Italian Bread
- 17.3 ounce (490.45 g) package frozen puff pastry, thawed
- 8 ounces (226.8 g) milk chocolate, broken into ½-ounce squares
- 1 large or 2 medium bananas, sliced in 32 rounds
- 8 teaspoons dulce de leche
- 2 tablespoons unsalted butter, melted
- Granulated sugar, for sprinkling
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Place one sheet of puff pastry on a lightly floured work surface, sprinkle with a little additional flour, and gently roll out into a 14-inch square.
- Place the squares of chocolate evenly spaced over the pastry. Top each square of chocolate with two slices of banana. Spoon a ½ teaspoon of dulce de leche over each set of bananas.
- Roll out the second sheet of puff pastry as you did the first, and lay it gently on top of the prepared pastry. Using a pizza cutter or ravioli cutter, slice between the chocolate/banana/dulce de leche pockets. Gently separate them and, using a fork, press along the edges to seal together.
- Place the tartlets on the parchment-lined baking sheet, brush each with melted butter and sprinkle with sugar. Bake for 15 to 20 minutes, or until golden brown. Remove from the oven and allow to cool for at least 10 minutes before serving. Serve warm or at room temperature.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Why did I think I saw this with some comments about using Nutella? I can’t find that again. Anyway, I just made this today for my college-returning daughter and her friends, and the whole family loved them so looks like I need to make a batch for just us remaining home! I used Hershey bars but like the idea of using Ghirardelli squares. I also used caramel syrup rather than dulce de leche. This is a winner and will definitely make again. Much easier than a regular banoffee pie too!
I love this post!! They sell tartlets similar to this at my local coffee shop. Those consist of bananas and …wait for it…. nutella!! I’m definitely going to try to make them on my own!
Glad to hear you and baby are doing fine.
In what aisle do you find the dulce de leche? Is it in a jar or can?
I hate putting small quantities on things such as the Dulce de Leche in this recipe. Any hints to make it more efficient? I was thinking maybe a syringe (I am a nurse).
Or a cake decorating bag, or running a spoon under very hot water so it will release easily from a spoon. All have their own advatages and disadvantages. I just want to prepare something without having the irritation of the food stuff clinging to the spoon, etc
Recipe sounds delicious. Thank you
Hi Maureen, I find it in the international aisle of my own grocery store. As for putting it on the tartlets, I just used a spoon. However, you could use whatever kind of tool you would like.
I love making desserts that just come together with a well stocked pantry especially when you don’t want to pull out a cookbook and you can think your way through something new or a twist of something old!!!!!!!
I think you could substitute raspberries and pecans for the banana…or just pecans.
YUM! Banoffee pie > all other pies. I make it with a shortbread crust! People go crazy over it, and it’s probably the easiest pie to make. Shortbread crust is as simple as shortbread cookies (of course), and since you just dump sliced banana in with some dulce de leche and top it with whipped cream…yeah, couldn’t be easier.
On a separate note, do you have a preferred method for stabilizing whipped cream??
I like to stabilize my with a bit of gelatin. I follow this method. http://blog.kingarthurflour.com/2015/07/19/whipping-cream/
Hi Lisa, I actually use cream cheese! I have used this whipped cream frosting recipe for tons of cupcakes and LOVE it! https://www.browneyedbaker.com/pumpkin-spice-latte-cupcakes/
These sound delicious!! One question, though — the recipe say 16 servings, but slice bananas into 24 rounds. If you put two slices on each one, that would be 32. One and a half slices would be the 24. Is this what you do? Can’t wait to try this. I still have never tried any of your recipes that have not been fantastic! This is my favorite food blog.
Hi Peggy, It should be 32! I’ve fixed it above :)