Banoffee Pie Tarts
Easy and indulgent pie tarts with bananas, chocolate, and dulce de leche.
INGREDIENTS
1 (13.2-oz.) pkg. Jus-Rol™ Puff Pastry
1/2 cup canned dulce de leche (from 1 [13.4-oz.] can)
1 Tbsp. chopped dark (70% cacao) chocolate (from 1 [4-oz.] bar), plus more for garnish
2 medium (6-oz. each) bananas, sliced about 1/4-in.-thick (about 1 1/2 cups)
1 Tbsp. maple syrup
1 large egg
1 Tbsp. turbinado sugar
Sweetened whipped cream, for serving
STEPS
- Preheat oven to 425°F; place oven rack in lowest position.
- Unroll pastry onto a cutting board; cut into 10 (about 5- x 3-inch) rectangles. Transfer parchment paper and dough to a large, rimmed baking sheet and space dough rectangles about ¼ inch apart. Spread about 2 1/2 teaspoons dulce de leche in even layer on each pastry rectangle, leaving 1/4-inch border on all edges. Sprinkle chocolate evenly over dulce de leche (about 1/2 teaspoon each).
- Toss bananas and syrup in a medium bowl until coated; divide banana slices evenly over chocolate. Whisk together egg and 1 tablespoon of water; brush mixture lightly over pastry border. Sprinkle border with turbinado sugar.
- Bake in preheated oven on lowest oven rack until deep golden brown, about 20 minutes. Let cool slightly on baking sheet, about 5 minutes. Serve warm or let cool to room temperature. Garnish with additional chocolate and serve with whipped cream.
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