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.
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.