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


Sat Mar 04


7:00 pm - 8:30 pm

Local Time

  • Timezone: America/New_York
  • Date: Sun Mar 05
  • Time: 1:00 pm - 2:30 pm



Zoom Meeting

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