Looking for a simple, crowd-pleasing no-fuss dessert dessert? These Mini Banoffee Tarts tick all the boxes! With luscious caramel, fresh banana, fluffy whipped cream, and a crunchy biscuit base, they’re the perfect sweet treat for any occasion.
Even better? These individual dessert tarts require just five ingredients and come together in only 10 minutes. How good is that?!
Mini Banoffee Tarts are ideal for summer get-togethers, BBQs, celebrations, or even a quick and fuss-free weeknight dessert. If you love my Chocolate and Caramel Butternut Snap Tartlets, you’ll adore this version topped with fresh banana slices and a cloud of whipped cream.
While a classic Banoffee Pie is always a winner, sometimes individual serves feel a little extra special – and they’re so much easier to serve at parties!
Being a caramel lover, these tarts are right up my alley. I can never resist a rich pecan pie with a caramel filling or a decadent chocolate caramel tart topped with glossy ganache. If you’re anything like me, you’ll love my collection of 3-ingredient desserts for when those sweet cravings hit hard!
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Why You're Going To Love This Recipe
What's not to love about these easy desserts?
- No pastry making required – crunchy Butternut Snap biscuits form a simple and delicious base - no sweet shortcrust pastry, pre-cooked tart shells or puff pastry required!
- Quick & easy – the best thing about this decadent dessert is that it takes just 10 minutes to put together, and no chilling is necessary. Even the kids can help!
- Perfect individual serves – ideal for entertaining or when you just want a single portion dessert.
- Convenient ingredients – store-bought caramel, biscuits, and whipped cream make these tarts effortlessly simple.
- Make-ahead friendly – prepare the bases and sweet caramel filling in advance; just top with banana, cream, and chocolate before serving!
What You Need
I love the combination of a crunchy texture with luscious smooth flavours in this easy banoffee tart recipe - I'm sure your guests will too!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Arnotts Butternut Snaps - alternatively you could use Gingernut biscuits, or any plain and sweet crunchy cookies or biscuits.
- Nestle Top N Fill Caramel - thick caramel, that is ready to use straight from the can; just give it a good stir to get it smooth, glossy and easy to spread! See tips.
- Cream - for convenience, I used a can of pre-whipped cream, however you can whip the cream yourself. If doing so, make sure to use full fat (not light) thickened or heavy cream as this whips the best.
- Bananas - two, thinly sliced. Use ripe, but firm and fresh bananas for their sweetness.
- Dark chocolate - to grate or shave over the top of mini banoffee tarts to decorate.
Equipment Required
To make banoffee tartlets, you will need:
- 12-hole patty pan tin (tart pan, tart tins) & oven – if using a conventional oven, increase the temperature by 10-20°C.
- Electric beaters, stand mixer, or Thermomix (optional) – if whipping your own cream.
- Grater – for that gorgeous chocolate garnish.
Step By Step Instructions
Keen young cooks may like to try this easy recipe; it's just a few easy steps and yet these delightful mini caramel tartlets look extra special!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Prepare The Tart Cases
Preheat the oven to 180 degrees Celsius (fan-forced).
Place a biscuit over each hole of a twelve hole patty pan tin. Bake in the preheated oven for 2-3 minutes or until just softening (see tips). For more than 12 biscuits, do this in batches.
Note: the biscuits must only be softened in the oven - do NOT cook until golden brown.
Remove from the oven and then quickly and carefully press the softened biscuits into the patty pan holes. Allow to cool completely before removing from the tin (see tips).
Step 2 - Fill The Mini Tartlets
Spoon the Caramel Top N Fill (or other thick caramel filling) into the biscuit shells.
Step 3 - Decorate The Tarts
Top each tartlet with a fresh banana slice.
Then pipe whipped cream over the banana slices.
Finally, grate a little chocolate over the top, and serve the mini banoffee pies immediately!
Expert Tips
A little info on ingredients, as well as a couple of tips to make your mini banoffee tarts so simple to make!
- Choosing the right biscuits – Arnott’s Butternut Snap biscuits are perfect for their sweet crunch, but Gingernuts work well too.
- Caramel selection – Nestle Top N Fill is a thick, spoonable caramel, but any thick caramel sauce will do (or use your own dulce le leche... homemade is always SO delicious!).
- Bananas – use firm, ripe bananas to avoid mushy slices.
- Whipping cream – if using fresh cream, whip it until soft peaks form for the best texture.
- Biscuit softening – they only need a couple of minutes in the oven to soften! Press them into the tin immediately after baking while they’re still soft.
- Assembly tip – keep the tarts in the patty pan tin while filling them to prevent them from rolling around.
Variations
Want to mix things up? Here are some fun variations on the classic Mini Banoffee Tarts:
- Chocolate Banoffee Tarts – Add a layer of melted dark chocolate at the base before spooning in the caramel.
- Nutty Banoffee Tarts – Sprinkle chopped toasted hazelnuts, pecans, or almonds over the whipped cream for extra crunch.
- Salted Caramel Banoffee Tarts – Use a salted caramel filling or sprinkle a pinch of flaky sea salt over the caramel layer.
- Coffee-Infused Banoffee Tarts – Add a little espresso powder to the whipped cream for a delicious coffee kick.
- Berry Banoffee Tarts – Add fresh berries like raspberries or strawberries for a fruity twist.
- Coconut Banoffee Tarts – Sprinkle toasted coconut flakes over the top for a tropical touch.
- Cheesecake-Style Banoffee Tarts – Mix a little cream cheese into the caramel for a tangy, creamy variation.
FAQs
Yes! You can prepare the biscuit bases and add the caramel filling a few hours ahead. Just add the banana slices, whipped cream, and chocolate shavings right before serving to keep them fresh!
Banoffee is a combination of ‘banana’ and ‘toffee’ – the key ingredients of this classic British dessert that originated in the 1970s.
Related Recipes
When you need a sweet dessert in a hurry, look no further than one of my famous 3 ingredient desserts! They're simple, no-fuss and often don't even require an extra trip to the supermarket.
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Mini Banoffee Tarts
Ingredients
- 250 g Arnotts Butternut Snap or Gingernut biscuits see notes
- 380 g Nestle Caramel Top N Fill see notes
- 250 ml whipped cream see notes
- 2 bananas thinly sliced
- 50 g dark chocolate grated
Instructions
- Pre-heat oven to 180 degrees celsius (fan-forced).
- In batches (see notes), place biscuits over each hole of a twelve hole patty pan tin. Bake for 2-3 minutes or until soft.
- Remove from the oven and then quickly and carefully press softened biscuits into the patty pan holes. Allow to cool completely.Transfer to a serving plate.
- Spoon the caramel Top N Fill into the biscuit shells.
- Top with a piece of sliced banana and then the whipped cream.
- Grate over the dark chocolate.
- Serve immediately.
Notes
- Arnott's Butternut Snap biscuits are a classic crunchy, sweet Australian cookie made from rolled oats and golden syrup. If you can't find butternut snap biscuits, you can substitute with a similar biscuit or Gingernuts.
- I used Nestle Caramel Top N Fill for this recipe which is a very thick 'ready to use' caramel that's perfect for filling tarts, slices and desserts. If you can't buy Caramel Top N Fill, you can use any (very) thick caramel you like.
- Bananas - firm but ripe - not green, nor overripe!
- You can whip the cream yourself or use a pre-whipped can of cream like Dream Whip, as I did. Use full-fat cream if whipping your own.
- The biscuits only need to be softened for a couple of minutes in the oven... and then they'll harden quite quickly, so press them down into the moulds immediately after taking them out of the oven.
- I find it easiest to fill the tartlets with the caramel and cream while they're still in the patty pan tin. Due to the round shape of the base, they'll wobble and roll a little when they're not in the tin (which is absolutely fine once they've set... but not great when you're trying to fill with caramel sauce and whipped cream).
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