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.