Banoffee Parfait Tart
Layers of cookie crumbs, bananas, whipped cream and toffee. So easy to make, yet so comforting, addictive and so full of flavors.
1 can Velor Sweet Condensed Milk
1 tsp Sea Salt
1 cup Graham Cracker, Crumb
4 tbsp Unsalted Butter, melted
1 cup Heavy Cream
3 whole Bananas, Peeled And Sliced
- Preheat oven to 425 F.
- To make dulce de leche: pour the sweetened condensed milk into a Pyrex dish. Stir in the sea salt. Cover it with aluminium foil. Place the dish into another larger pyrex dish, add hot water into the outer dish until it reaches halfway up the side of the smaller dish. Put the Pyrex dishes in the oven. Bake for an hour or until the milk becomes caramelized. Remove from oven and let cool. Before use whisk until smooth.
- In a small bowl mix graham cracker crumbs with the melted butter.
- In another bowl add heavy cream, using a mixer, whip heavy cream until it's thikens.
- In serving glasses add 3 tablespoons of graham cracker mixture, followed by 3 or 4 slices of banana, 1 tablespoon dulce de leche and a big scoop of whipped cream. Repeat with another 4 layers or until your glasses are filled. Top it with banana slices and sprinkle with graham cracker crumbs. Chill until ready to serve.