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


Save: 45.00 (5%)

Demerara Sugar infused with Real Sri Lankan Cinnamon, 175g


Extract of Natural Bourbon Vanilla beans from Madagascar, 50ml


Save: 24.00 (5%)