Banoffee Chocolate Tartlet, as seen from the side, one tartlet presented on a decorated plate

Banoffee Chocolate Tartlets are the Best

Mother’s Day is this Sunday! If you’re baking for your Mother, or looking for something the kids can make at home, then these banoffee chocolate tartlets are perfect. They combine dulche de leche, chocolate and bananas on puff pastry. So not just perfect on Mother’s Day, but for any lover of this combination.

Banoffee Chocolate Tartlet, as seen from above, one tartlet on  a decorated plate
Banoffee Chocolate Tartlet

Baked puff pastry is already delicious, combine this with homemade dulche de leche, shaved dark chocolate, banana slices and melted butter and it’s perfect. To have more chocolate flavor, add chocolate sauce after baking the tartlets. Dulche de leche and banana bring out each other’s sweetness, add the dark chocolate for some bitterness. The recipe is from the cookbook De zoete bakplaat from Rukmini Iyer, a new cookbook I bought a few weeks ago.

Another Mother’s Day recipe on the blog is the Mother’s Day Cake, with strawberries! These two Valentine’s recipes are also perfect to make for Mother’s Day: Raspberry Butter Cake and Nutella Deviled Strawberries.

Review

The recipe is good. The only thing I changed was that I didn’t use the whole can of dulche de leche.

Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.

Banoffee Chocolate Tartlets

Banoffee Chocolate Tartlet, as seen from the side, one tartlet presented on a decorated plate
Banoffee Chocolate Tartlet

Allergies: banana, dairy, gluten, wheat, chocolate.

Ingredients

1 sheet of puff pastry

397 grams condensed sweetened milk

50 grams dark chocolate 72%

3 bananas

2 tablespoons melted butter

Chocolate sauce

Instructions

Bring water to a boil. Place the can of milk in the pan. Make sure the can is almost under water. Let it simmer, boil lightly for 3 hours.

Roll out the puff pastry and cut it in 6 squares. Place them on a baking tray.

Shave the chocolate. Slice the bananas.

Layer the puff pastry with dulche de leche, then the shaved chocolate and slices of banana. Pour over the melted butter and sprinkle some more dulche de leche on it.

Bake in a preheated 180°C/356°F oven for 30 minutes. Sprinkle with chocolate sauce.

Notes:
  • Recipe source is the cookbook De zoete bakplaat.
  • Enough for 6 pieces.
  • Serve warm, but it will also taste great cold.
Ingredients, placed on the kitchen counter
Ingredients
Condensed sweetened milk can in simmering water
Condensed sweetened milk can in simmering water
Dulche de leche, still in the can, with some banana slices visible in the back and on the right a bit of puff pastry
Dulche de leche
A layer of dulche de leche, 4 puff pastry sheet pieces visible on baking paper
A layer of dulche de leche
Second layer of shaved dark chocolate, 4 pices of puff pastry sheet on baking paper
Second layer of shaved dark chocolate
Banana slices on top, 4 puff pastry sheet pieces on baking paper
Banana slices on top
A little bit more dulche de leche, 4 pieces of puff pastry sheets on baking paper
A little bit more dulche de leche
Covered the sides with melted butter, 6 pices of puff pastry sheet on a baking tray
Covered the sides with melted butter
After baking the tartlets, still on the baking tray
After baking the tartlets
Chocolate sauce sprinkled over the tartlets, 6 pieces of puff pastry sheets on the baking tray
Chocolate sauce sprinkled over the tartlets

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