Banoffee Tart (Vegan)
A classic banoffee tart with a graham cracker crust, homemade dulce de leche, and a pillow of whipped cream on top. A dairy-free, no-bake delight.
This tart is my own take on a traditional British dessert. It has a buttery graham cracker crust, a rich homemade dulce de leche filling, and a thick layer of homemade whipped cream on top. A delightfully delectable caramel dessert topped with bananas and whipped cream. Despite the numerous components, this dessert is simple to prepare and is sure to impress.
What you will need:
A classic banoffee dessert is simply a graham cracker crust, a dulce de leche filling, bananas and a whipped cream topping. All of the components come together easily and all ingredients can easily be found at your local grocery store.
- graham crackers
- plant based butter
- coconut sugar
- plant based milk
- plant based heavy cream
- brown sugar
- vanilla extract
- cream of tartar
- powdered sugar
- bananas
How to:
You will need a 9 inch loose bottom tart pan.
To prepare the crust, add the graham crackers and coconut sugar to a food processor and process them until they are a fine crumb. To a medium bowl, add the fine graham crumbs and melted butter. Incorporate the ingredients thoroughly by stirring them together. Pour the crumb mixture into the tart pan and press it firmly up the sides and across the bottom. Place the crust in the refrigerator to set. This will take about an hour.
Now to prepare the dulce de leche. To a medium pot, add the milk, heavy cream, and brown sugar. Place the pot over medium heat and stir the mixture until the sugar has dissolved. Bring the mixture to a simmer. Once a simmer is reached, turn the heat to medium-low and allow the mixture to simmer until it darkens and thickens to the desired consistency. You are looking for a thick caramel sauce consistency. It will thicken as it cools, so be careful how thick you allow it to get while on the stove top. You want it to be able to hold its shape in the tart pan. When it has reached the desired thickness (it took about 60 minutes) (yielded 1 1/4 cups of caramel), remove the pot from the heat, add the vanilla extract, and stir to combine. Allow the caramel to cool (not hot, but slightly warm) and then pour it into the set crust. Place it in the refrigerator to set – this will take about 4 hours.
Once the filling is set, the sliced bananas can be placed across the top of the dulce de leche, and the whipped cream can be prepared. To the bowl of a stand mixer, add the heavy cream, cream of tartar, and vanilla extract. Using a balloon whisk attachment, whip the mixture on high for 3 to 5 minutes. You want to achieve soft peaks. Once you have soft peaks, add the powdered sugar and continue whipping on high for another 3 to 5 minutes. Dollop a thick layer of whipped cream over the banana layer and sprinkle some chocolate shavings over the top of the whipped cream. Store the tart in the refrigerator. Allow it to sit out at room temperature for 15 to 20 minutes before serving.
Alright, let’s get started. Please make and enjoy!
Banoffee Tart (Vegan)
Ingredients
Graham Cracker Crust
- 18 sheets graham crackers – finely crushed
- 8 tbsp plant based butter with salt – melted
- 3 tbsp coconut sugar
Dulce de Leche
- 2¼ cups plant based milk
- ¾ cup plant based heavy cream
- 1 cup + 2 tbsp brown sugar
- 1½ tsp vanilla extract
- 3 large bananas – sliced
Whipped Cream
- 1⅓ cups plant based heavy cream
- 1½ tsp vanilla extract
- ¾ tsp cream of tartar
- 6 tbsp powdered sugar
- optional – shaved chocolate for decorating
Instructions
Graham Cracker Crust
- To a food processor, add the graham crackers and coconut sugar. Process until you achieve a fine crumb. Add the crumbs to a medium bowl along with the melted butter . Mix until the butter is well incorporated.Pour the crumb mixture into a 9 inch loose bottom tart pan. Press the crumbs along the sides and bottom of the pan. Place the crust in the refrigerator until set (about an hour).
Dulce de Leche
- To a medium pot, add the milk, heavy cream, and brown sugar. Place the pot over medium heat. Stir the mixture until the sugar is dissolved and allow it to come to a simmer. Once it comes to a simmer, reduce the heat to medium-low and leave it at a simmer until it darkens and thickens to desired consistency. Make sure to stir occasionally during this process. You are looking for a thick caramel sauce consistency. It will continue thickening as it cools, so be careful how thick you allow it get while on the stovetop. This process took me about 60 minutes. Once off the heat, add the vanilla extract and stir to combine. Allow the dulce de leche to cool (not hot, but slightly warm) and then pour it into the tart crust. Place it in the refrigerator to set. Mine took about 4 to 5 hours to set. You can also leave it in the refrigerator overnight.
Whipped Cream
- To the bowl of a stand mixer, add the heavy cream, cream of tartar and vanilla extract. Whip the ingredients on high with a balloon whisk attachment for 3 to 5 minutes. You want to achieve soft peaks. Once soft peaks are achieved, add the powdered sugar and continue whipping on high for another 3 to 5 minutes.Place the sliced bananas over the top of the set dulce de leche.Dollop a thick layer of whipped cream over the top of the bananas. Decorate with some shaved chocolate.
- Store the tart in the refrigerator. Allow it to sit out at room temperature for 15 to 20 minutes before serving.
