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Things I Am Going Crazy For Lately.
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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.
Servings: 8 Servings
Calories Per Serving: 775 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Crust
- 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
Filling
- 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 (14 ounce) can dulce de leche , 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
Instructions
- 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!
Would this be fine made the day before serving and kept in the fridge? I’d just add banana and cream at serving.
Yes, that should work well! xT
Are the eggs left raw in the filling? Is there an option to cook them?
Hey Leanna,
Sorry there really isn’t anyway to “cook” them. Please let me know if you give the recipe a try! xTieghan
For people with health concerns, pasteurized eggs in the shell are available at some Grocers. There are also articles explaining how you can pasteurize eggs at home.
https://www.bostongirlbakes.com/how-to-pasteurize-eggs/
I’d like to make this for someone who doesn’t like bananas, would it be alright to leave off the bananas or would it be too rich?
Hi Jess,
You could leave them off. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi, I just bought a new tart pan and I was wondering when do you remove the tart from the pan, before or after filling, I wasn’t sure and I really would like to make this recipe, it looks amazing!
HI! Remove the tart from the pan after filling. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Oh my! This chocolate coconut french silk banoffee tart was delicious and so easy to make! Will have to try this for my family. Thanks so much!
Thank you so much Julia! xTieghan
Hi there,
Just a note on the caramel – 1 ounce isn’t very much. Did you mean 10 ounces? We’re in Australia and convert everything to grams.
My hubby is prepping to make this on the weekend and when he said it only needed 30g caramel I came back to check the picture, it looks like plenty more!
Hey Renee! I am so sorry, that is a typo. I mean 1 (14 ounce) can. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
I was wondering if you maybe had more specific measurements for the coconut milk than “1 can”? Thank you!
Hi Dani! 1 can is 13.66 fl oz. I hope you love this!
Love your chocolate coconut french silk banoffee tart recipe. I’ll definitely try it, but instead of 2 tablespoons honey i’ll use 3! I found your post from Pinterest! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing, Tieghan!
I hope you love this Jill! Thank you!
Hi! I am wanting to make this for Easter but none of my guests like coconut. Could I leave it out of the crust or is there something I should sub it with?
Thanks!
HI Sarah! Yes, just omit it from the crust. No big deal! Let me know if you have any other questions. Thanks and have a great Easter weekend!
Hello! I made this recipe two days ago for my bf, everything was perfect except for the french silk part, it was delicious but the texture wasn’t like a silk mousse but more like a fudge, do you know what might have happened? Could you give me a tip for the next time? Btw congtatulations on every post you upload I’m a fan!
Hi Maria,
It is really hard to say without actually knowing what you did. My guess is that maybe you whipped the cream too much and it got too stiff. I am really not sure. If you felt it was too fudge like, I would try being gentle with cream. Hope that helps!
This looks amazing! I love dulce de leche and anything made with it.
This sounds lovely! I’m planning on making this, but my family are not fans of coconut. I know I can make the crust without the shredded coconut, but is there a replacement for the coconut milk?
Thanks!
You do the most amazing work. Pinning.
THANK YOU!
I’ve been seeing this picture online here and there and every time, I can’t help but want to snatch a piece of this pie off the screen! Incredible combo of flavors!
This looks fabulous! One of my readers was asking if banofee pie could be made with chocolate…I’ll have to send her your recipe. Also…did the cat come out???
Yes, the cat came out safe and sound. Thanks so much, Tina!!