A decadent twist on the beloved British classic, this Banoffee Tart with Salted Caramel Fudge elevates the familiar layers of biscuit crust, caramel, banana, and cream with the indulgent addition of salted caramel fudge. The result is a rich, velvety dessert that’s both luxurious and comforting.

Why You’ll Love This Recipe

This tart is the perfect marriage of textures and flavors—crisp cookie crust, silky homemade caramel, fresh bananas, and light whipped cream, all topped with soft, chewy salted caramel fudge. It’s an elegant, crowd-pleasing dessert that looks impressive but is surprisingly easy to make. Whether served at dinner parties or casual gatherings, this modern spin on banoffee pie is sure to be a standout.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 1/2 cups crushed digestive biscuits (or graham crackers)
• 6 tbsp unsalted butter, melted
• 1 can (14 oz) sweetened condensed milk (for caramel)
• 2 ripe bananas, sliced
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/2 cup salted caramel fudge, cubed
• 1 tbsp brown sugar (for garnish)
• Optional: pinch of sea salt

Directions

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine the crushed digestive biscuits and melted butter. Mix until the texture resembles wet sand.
3. Press the mixture firmly into the bottom and up the sides of a tart pan to form the crust.
4. Bake the crust for 8–10 minutes. Remove and let it cool completely.
5. Meanwhile, prepare the caramel by gently heating the sweetened condensed milk in a saucepan over low heat. Stir continuously for 15–20 minutes, until it thickens and turns golden in color. Allow to cool slightly.
6. Pour the caramel over the cooled crust, spreading it evenly.
7. Arrange the banana slices in an even layer over the caramel.
8. In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
9. Spoon or pipe the whipped cream over the bananas.
10. Top with salted caramel fudge cubes, a sprinkle of brown sugar, and a light pinch of sea salt if desired.
11. Chill the tart in the refrigerator for at least 1 hour before serving.

Servings and timing

Servings: Serves 8
Prep time: 20 minutes
Cook time: 20 minutes
Chill time: 1 hour
Total time: Approximately 1 hour 40 minutes

Variations

• Chocolate Version: Add a thin layer of melted dark chocolate between the crust and caramel.
• Nutty Twist: Sprinkle chopped toasted pecans or walnuts over the cream for added crunch.
• Gluten-Free: Use gluten-free cookies for the crust to accommodate dietary needs.
• Boozy Option: Add a splash of dark rum or coffee liqueur to the caramel for a more grown-up flavor.
• Tropical Fusion: Replace bananas with sliced mango or a mix of tropical fruits for a fresh variation.

Storage/Reheating

Storage: Store the tart in the refrigerator, covered, for up to 3 days.

Freezing: Freezing is not recommended, as the texture of the bananas and whipped cream may change.

Reheating: This tart is served cold and does not require reheating.

FAQs

Can I use store-bought caramel instead of making my own?

Yes, store-bought caramel can be used as a shortcut. Choose a thick caramel sauce for best results.

Can I make this tart ahead of time?

Yes, you can assemble the tart up to a day in advance. Add the whipped cream and fudge just before serving for the best texture.

How do I prevent the bananas from browning?

Coat the banana slices with a little lemon juice before layering them to help prevent browning.

What type of fudge should I use?

Use soft, chewy salted caramel fudge that holds its shape when cut into cubes. Avoid overly hard or crumbly varieties.

Can I make this tart without baking?

Yes, if desired, you can skip baking the crust. Just chill it for at least 30 minutes before adding the filling to help it set.

Is it possible to use a different fruit?

While banana is traditional, strawberries or mango can also work well for a fruity twist.

Can I use whipped topping instead of whipped cream?

Yes, though real whipped cream provides a richer flavor. Use what’s convenient for you.

Can I make this tart in a pie dish?

Certainly. A standard 9-inch pie dish works just as well as a tart pan.

What’s the best way to cut this tart neatly?

Use a sharp knife dipped in hot water and wiped clean between each slice for clean cuts.

Can I use evaporated milk instead of sweetened condensed milk?

No, evaporated milk will not caramelize in the same way. Sweetened condensed milk is essential for making the caramel layer.

Conclusion

The Banoffee Tart with Salted Caramel Fudge is a show-stopping dessert that combines classic comfort with luxurious flair. With its silky caramel, fresh fruit, airy whipped cream, and indulgent fudge topping, it’s a memorable treat for any occasion. Simple to prepare and impossible to resist, this tart will quickly become a favorite among both guests and family.

Print