Banoffee Egg Custard Tarts

This recipe was partially inspired by one of my favourite desserts (banoffee pie), and also by the fact that I had left over egg yolks from my previous raspberry and blueberry soufflé creation.This has to be one of the best things I have ever created, if I can say so myself – the custard goes perfectly with the caramelised banana, and the recipe isn’t too difficult to master. Although I made individual tarts this time, I would suggest making a large tart if you are going to attempt it, as my ones were not very tall and so it was difficult to fit enough mix inside without it spilling over! This recipe can also be adapted for those who do not like banana, replacing this with peanut butter instead – it went down well with my father!


Ingredients (to make 12 tarts):

  • 250g granulated sugar
  • 100g butter
  • 100ml double cream
  • a pinch of salt
  • 1 ripe banana
  • 1 pack Shortcrust pastry (you can alternatively make your own)
  • 3 egg yolks
  • 300ml milk
  • 1tsp nutmeg



  1. In a medium saucepan, add 200g of the sugar and heat on a medium heat, stirring continuously
  2. When all the sugar has dissolved to form a dark brown liquid, add the butter (cut into 5 chunks) and stir rapidly until mixed
  3. Heat for a further 1 minute, and then slowly add the cream, stirring continuously
  4. Bring the mix to the boil and then remove from the heat, adding the salt and stirring for a couple of minutes until cooler
  5. Allow the caramel to stand for around 15 minutes before placing in the fridge to cool
  6. Take the pastry and roll out so that it is around 1cm in thickness – cut out tart shapes and place these in a muffin tray.
  7. Cover each pastry case with greaseproof paper and add baking beans, or alternatively prick with a fork
  8. Bake the pastry blind for around 10 minutes at 200C/ 180C Fan
  9. Remove the pastry cases from the oven and allow to cool slightly. Then remove the greaseproof paper
  10. Cut the banana into small chunks and divide between the 12 pastry cases. Add 1tsp caramel on top of the banana
  11. In a saucepan, heat the milk until it starts to boil. Whilst doing this, add the egg yolks and remaining 50g of sugar to a bowl and whisk until combined
  12. Slowly add the boiling milk to the egg yolk and sugar, stirring with a whisk continuously
  13. Divide the custard mix between the 12 pastry cases and then sprinkle some nutmeg over the top of each tart
  14. Put in the oven for around 15 minutes – the custard should have browned on the top and started to set
  15. Allow to cool, and serve at least 1 hour later (when cool) with caramel sauce and whipped cream



  • Make sure that none of the sugar sticks to the pan during heating, otherwise it will burn and give the caramel a bitter taste
  • When adding the butter and cream to the caramel, stir very quickly and add slowly as the mixture has a tendency to violently bubble and can overflow from the pan




14 thoughts on “Banoffee Egg Custard Tarts

  1. A delicious looking recipe! I have never heard of the inspirational Banoffee Pie! It is wonderful to always discover something new which happens in the blogging world! You are quite ambitious for your age! Very nice work!

    Liked by 1 person

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