Tart pan, Oven, Whisk
Before making the recipe, chill the heavy cream & a large mixing bowl in the refrigerator. In another large bowl, combine flour, powdered sugar & a pinch of salt. Mix it all together.
Add diced, softened butter to the mix. Use your fingers to toss the butter, creating a grainy, sandy consistency.
Add the egg & mix by hand until the dough forms a ball. If the dough is sticky, add a pinch more of flour. Rest the dough in the fridge for about 30 min.
Preheat the oven to 350°F. Flour the work surface & roll out the dough using a rolling pin. To easily remove it from the work surface, wrap it around the roller. Then lay it in a pie pan.
Trim the excess dough with a knife & prick the bottom with a fork. Bake for 15 min at 350°F, until lightly golden. Remove from the oven & cool.
Meanwhile, slice the bananas.
Once the pie crust is cool, pour in the Dulce de leche & spread evenly.
Layer the banana slices on top.
Make the whipped cream by pouring cold heavy cream into the chilled bowl. Use an electric hand mixer to whisk until it becomes thickened & doubled in size.
Spread a layer of whipped cream over the bananas.
Garnish with a few chocolate shavings (optional). Serve & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Banoffee tart" contains 439 Energy, 18 g of Fat, 62 g of Carbohydrates, 8 g of Protein, 2 g of Fiber.