Banoffee Custard Tart

This delicious banana custard pie has a sweet crumbly base with a creamy Banana Custard filling. Layers of freshly sliced bananas and caramel makes this a highly addictive dessert.

I Made It



For Crust Base:

  • Graham crackers crushed 2 cups
  • Melted butter ½ cup
  • Brown sugar 3 tbsp
  • 10-inches tart pan with a removable base

For Salted Caramel Sauce:

For Banana Custard Filling:

  • National Banana custard powder 5 tbsp
  • Sugar 6 tbsp
  • Milk 500ml
  • Banana 1
  • Egg yolks 4
  • Gelatin powder 1 tbsp leveled
  • Water 3 tbsp
  • Banana sliced 3-4
  • Whipped cream for garnish


  • Combine all crust ingredients in a mixer machine and mix well.
  • Press biscuit mixture firmly onto the bottom and sides of the tart pan. Keep in refrigerator for 2 hours.

For the Caramel:

  • Prepare caramel sauce by adding sugar and water in a heavy-based saucepan.
  • Heat slowly (do not whisk) until it forms a light caramel and the sugar crystals have dissolved.
  • Continue to cook until you get light amber caramel colour.
  • Turn off the heat and gradually add the cream to the caramel, mix well.
  • Add vanilla essence and salt, mix well. Store in an airtight container.

For the Banana Custard

  • Get a small mixing bowl and add water and sprinkle gelatin (do not mix) to it. Set aside for 5 mins.
  • Meanwhile, add all the rest of the ingredients in a blender and blend well.
  • Pour the banana custard mixture into a large saucepan and cook on medium low heat, mixing continuously until the custard thickens. Turn off the heat.
  • Mix gelatin mixture into the hot banana custard mixture until combined.
  • Pour custard into a bowl and set in an ice bain-marie to cool the mixture down rapidly. (Simply set a bowl in a tray of iced water)

To Assemble:

  • Add sliced banana on top of the chilled crust base.
  • Pour banana custard mixture onto the sliced bananas, decorate with whipped cream, and keep in the refrigerator for 5-6 hours.


  • Serve the banana tart with salted caramel sauce drizzled on top or served on the side.