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.
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.
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
Allergies: banana, dairy, gluten, wheat, chocolate.
1 sheet of puff pastry
397 grams condensed sweetened milk
50 grams dark chocolate 72%
2 tablespoons melted butter
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.
- Recipe source is the cookbook De zoete bakplaat.
- Enough for 6 pieces.
- Serve warm, but it will also taste great cold.