Banoffee Cream Tart



For Tart Base
  • 100 gm White Flour
  • 100 gm Chilled Butter Diced
  • 2 tbsp Powdered Sugar
  • 3 to 4 drops of Sprig Vanilla Extract
  • 2 tbsp of Chilled Milk (if required)
For Filling
  • White Chocolate Mousse
  • 25 gm White Chocolate Chopped
  • 3 tbsp Fresh Cream
Banoffee Topping


For the Tart Base:
  • Combine flour and butter in a bowl until a coarse mixture is formed
  • Add the sugar and vanilla essence to the mix and form into dough; use little milk if necessary.
  • Cover the dough in a cling wrap and set it aside in a refrigerator for 3 to 4 hours
  • Roll the dough like chapatis and place it on a greased tart tin; prick the bottom of the dough with a fork so that it doesn’t swell up on baking
  • Bake the tarts in a pre-heated OTG at 180°C for around 20-25 mins only on the lower side; do not heat from the upper coil
For the filling

White Chocolate Mousse

  • In a non-stick pan, melt some fresh cream and white chocolate on low heat; keep mixing with a spatula, add milk if required.
  • Cool down the ganache
  • Whip some whipping cream to soft peaks and then combine the white chocolate ganache to it
  • Fold gently and keep it in the refrigerator to cool down
Banoffee Dripping Sauce
  • In a small non-stick pan, pour 3-4 tbsp of water and add around 2 tbsp Sprig Banoffee spread
  • Heat the pan on low to slightly medium flame while constantly stirring and mixing the water with the spread
  • This is done to soften the consistency of the spread so that it becomes easy to pour on tarts


  • First, layer with a spoonful of the white chocolate mousse and spread evenly on the tart biscuit base
  • Pour the Banoffee sauce just enough to cover the mousse layer
  • Finally, top it off with some diced fruits

Banoffee, 290g


Extract of Natural Bourbon Vanilla Beans from Madagascar, 100ml


Demerara Sugar infused with Real Sri Lankan Cinnamon, 175g


Extract of Natural Bourbon Vanilla beans from Madagascar, 50ml