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Easy banoffee sheet tart

Name: Easy banoffee sheet tart
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 6
Ingredients: 320g puff pastry sheet; 80g golden caster sugar, plus 4 tsp; 2 tsp sesame seeds; 3 bananas; 20g unsalted butter; 500ml double cream; 2 tsp Camp coffee; Milk or dark chocolate to serve

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 4 Oct 24
Updated: 25 Oct 24

Banoffee pie gets a glow-up in this simple-to-put-together tart – equally perfect for a mid-morning treat with a cuppa or an after-dinner dessert.

Satisfy your sweet tooth with lots more fruity puds.

Easy
October 2024

Test kitchen approved

Serves 6
Hands-on time 20 min. Oven time 20 min

Banoffee pie gets a glow-up in this simple-to-put-together tart – equally perfect for a mid-morning treat with a cuppa or an after-dinner dessert.

Satisfy your sweet tooth with lots more fruity puds.

Nutrition: Per serving

Calories: 733kcals
Fat: 58g (35g saturated)
Protein: 4.9g
Carbohydrates: 46g (27g sugars)
Fibre: 1.5g
Salt: 0.4g

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Ingredients

320g puff pastry sheet
80g golden caster sugar, plus 4 tsp
2 tsp sesame seeds
3 bananas
20g unsalted butter
500ml double cream
2 tsp Camp coffee
Milk or dark chocolate to serve

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Method

Heat the oven to 220°C/200°C fan/gas 7. Unroll the puff pastry sheet onto a baking tray (on its baking paper) and prick all over with a fork. Sprinkle with 2 tsp golden caster sugar and the sesame seeds. Bake for 20 minutes until golden and puffed. Set aside.
Meanwhile, peel the bananas, halve lengthways and sprinkle with 2 tsp golden caster sugar. Melt the unsalted butter in a large frying pan over a medium-high heat. Add the bananas and cook for 6-8 minutes, turning halfway, until caramelised all over. Lift onto a plate.
Wipe the pan, then add the 80g golden caster sugar and 2 tbsp water. Stir to dissolve. Remove the spoon and cook, swirling the pan regularly, until the sugar turns rich amber. Add 100ml of the double cream (be careful – it might splutter) and stir together until combined into a caramel sauce.

Whip 400ml double cream with the Camp coffee in a large bowl until it reaches soft peaks (the tips flop over when you lift out the beaters). Spread the cream over the pastry sheet. Top with the bananas and spoon on the caramel sauce. Grate over some milk or dark chocolate, then serve straightaway.