Chocolate Coconut French Silk Banoffee Tart.
Oh man, oh man. OH MAN.
Two of those “oh mans” are clearly for this tart, but the third oh man is for the night I’ve had. I guess we will start with the third oh man and save the good stuff for the end.
To make a long, and honestly very tiring story, short, I have had the family cat at my house for a day, and well, now he is currently stuck between my walls. He is totally fine (really, I promise he is fine, animals lovers don’t be scared, he is comfortable and hasn’t been there long, he’s just chillin’ and I’m sure will be out soon!) and even seems happy, but we have yet to force him up and out of the wall. See, I have this giant rectangular opening in my wall that I am still trying to decide how exactly to fill. It used to be a window into one of the horse stalls, but when we built the mechanical room for the furnace in the stall next to it, the window got covered with drywall. My brothers say I should put a TV there, and I probably will, but for right now, it’s just a hole between the logs and the drywall. Kind of hard to picture I guess. But yeah, my little sister’s cat is down there.
He is down just a little too far for any of us to reach and grab him, but he can totally jump to our hands if he tried. We even hung a towel down there that he can easily climb up. Heck the cat crawls around the log support beams near the ceiling in my parents house. The thing is, he will not come out. I don’t think he likes that we brought him down here at all. He is freaking STUBBORN. We really do not know what his deal is, but he just will not jump up. It’s beyond annoying and we know he is totally fine since we have seen him move around. So we are hoping that he will climb out on his own…cause ahh, if he doesn’t, I am going to have to tear into my walls, and I really, really do not want to do that.
Also, I think it’s pretty clear, I should probably never, ever, own a pet. I mean, I had the thing less than twelve hours!! Double also, “the thing”? YIKES. So much for the dog I really wanted.
Ok, but the rest of the “oh mans” are all about good, good stuff!!
Chocolate banana stuff! yes!
I made the classic British Banoffee tart, but with my own little chocolate twist because it seemed to me like the traditional Banoffee tart really needed the addition of chocolate. You know?
So I added a pretty thick layer of chocolate silk. AKA french silk pie filling. AKA the best thing ever. Especially when Dulce De Leche, bananas and coconut cream are involved as well. I mean, wow, doesn’t that sound so good? If you are not a coconut fan, just swap the coconut cream for regular cream, but I just love the coconut flavors with the Dulce De Leche and bananas. It’s semi light and semi tropical too!
I made the crust with Nilla Wafers, a touch of honey and some shredded coconut. Again, it’s sort of tropical, which at the moment, I am loving. The snow is currently falling at a steady, hard pace, and while it is so pretty, I am still finding myself huddled by my heater and dreaming of palm trees and beautiful clear blue water…but aren’t we all?
Ahh yeah. Thinking so.
That’s why this tart is perfect. It’s gonna make us all happy this weekend (bonus points – this pie is no bake and pretty stinkin’ easy to put together). No matter what’s going on outside. Chocolate will always come to the rescue!
Oh umm, too bad this tart can’t rescue the cat. That’d be nice…
I’ll be sure to update you guys once he is out, which will be soon because I can’t take having him in my wall anymore. It’s weird. But for now, we can all eat Chocolate Coconut French Silk Banoffee Tart, and have a very happy Friday?
Who am I kidding, I can’t eat tart with the cat stuck in there! Please Nikolai – come out soon!!!
Chocolate Coconut French Silk Banoffe Tart.
- 1 3/4 cup crushed Nilla Wafers or graham crackers
- 1/2 cup butter melted, 8 tablespoons
- 2 tablespoons honey
- 1/4 cup shredded coconut
- 3 ounces dark chocolate melted
- 1/2 cup butter softened, 8 tablespoons
- 1/2 cup granulated sugar
- 3 teaspoons vanilla extract divided
- 2 eggs
- 1 ounce can dulce de leche 14, or your favorite caramel
- 4 bananas sliced
- 1 in can full fat coconut milk chilled overnight the fridge
- 1/2 cup heavy cream
- 1-2 tablespoons powdered sugar
- cocoa and chocolate shavings for dusting
- Grease an 8 or 9 inch tart pan.
- In a bowl mix together the Nilla Wafer crumbs, melted butter, honey and coconut until combined. Press the mixture into the prepared tart pan. Place in the fridge to chill.
- Meanwhile, prepare the filling. In a small microwave safe bowl melt the chocolate on 30-second intervals, stirring after each interval, until melted and smooth (about 1-2 minutes).
- In a large bowl of an electric mixer, fitted with the whisk attachment, whisk the butter and sugar until fluffy, about 1 to 2 minutes. Add the melted chocolate and the vanilla extract. Whisk the mixture thoroughly until combined.
- Turn your mixer to medium speed and over a period of 5 to 10 minutes add in the eggs, one at a time, leaving about 5 minutes between each egg addition. Once the filling is well mixed, pour it into the prepared crust. Smooth out the filling and place the tart in the refrigerator to chill for 30 minutes to 1 hour. Once the chocolate silk mixture is firm, remove the tart from the fridge and carefully spread with the dulce de leche. Store in the fridge until ready to serve.
- Just before serving, whip the cream. Tip your cold can of coconut milk upside down and open it from the bottom. There should be around 1/2 cup of coconut water at the top. Pour the water into a container and save for another use. Scoop out the coconut milk cream and place in a bowl. Add the 1/2 cup heavy cream. Whip the creams for 3 to 5 minutes, until soft peaks form. Beat in the powdered sugar and 1 teaspoon vanilla.
- Slice the bananas and scatter them over top of the dulce de leche. Top with coconut cream and dust with cocoa + chocolate if desired. Serve soon after the bananas have been added, as they will begin to brown after a few hours.
UPDATE – 5 minutes after I finished the post look who came up to me! Tart time!