Banoffee tartlets

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

10 Responses

  1. Maria... Maria... says:

    another one helluva goodness treat!!!

  2. Nikita says:


    Where did you get the tartlet pans with removable bottoms? Do they come in different shapes and bigger sizes?

  3. Crisma says:

    As always, your photos delight us because everything is just perfect: the oh so tempting banoffee tartlet sitting on the simply beautiful saucer, on top of the daintily ribbon-embroidered table cloth- picture perfect. And again, thanks for reminding us that one need not go over the top for those good desserts- this one is easy to make, yet so delightful.

  4. Connie says:

    Yes, Maria, worth making again. :)

    Nikita, at Gourdo’s Gateway. I saw round ones but they were much smaller (taller though).

    Thank you, Crisma. Ah, the haggling that went with the purchase of that table cloth. hahaha Quite a story.

  5. Natz SM says:

    Hello Ms. Connie,

    I have been wanting to make this dessert but would much prefer so a day in advance but i am afraid the browning bananas would be a problem.

    Would covering the bananas completely with the toffee prevent the bananas from browning? I think the usual calamansi juice might affect the final taste of the product.

  6. Natz SM says:

    Ms. Connie,

    I found the answer to the browning banana problem in the link for the toffee recipe.

    Thanks for this great entry!

  7. chocoholic says:

    what cream did you use?

  8. Joy says:

    those are adorable.

  9. that looks hella yummy :D