Tarte Banoffee

Join Molly in making this luscious and insanely delicious European dessert! Originating from England, we will French-ify it a bit with a homemade salted caramel sauce, a pecan sable Breton, mascarpone chantilly cream, and of course, the trademark sliced bananas and chocolate – YUM!

What you will learn:

• How to make homemade salted caramel cream
• Step by step process for making a Breton cookie dough
• Tips for assembly and decoration
• Make ahead and storage tips

What’s Included:

• Recipe for salted caramel, Breton cookie dough, and mascarpone chantilly cream topping
• Access to the Live virtual class, a recording of the class for 30 days, and an exclusive Facebook community group of bakers from around the world

Special Equipment Needed:

Small or medium saucepan, mixing bowls, 9″ springform pan (like this one), parchment paper, stand or hand mixer, heatproof spoon or silicone spatula, offset spatula

Ingredients Needed:

heavy cream, granulated sugar, unsalted butter, salted butter, fleur de sel, all purpose flour, finely chopped pecans, baking powder, heavy whipping cream, mascarpone (or cream cheese),  powdered sugar, vanilla extract, 3-4 ripe bananas, chocolate bar, 10-15 pecan halves