Mini Banoffee Pie Tarts

by kellybakes in , ,

Mini Banoffee Pie Tarts

Remember those Dulce de Leche Digestive Cookies I shared with you last week? What if I told you that they were one of the four ingredients needed to make a quick and simple version of a classic dessert popular in Ireland and the UK?

Curious, my dear reader? Read on! 

Ireland holds a special place in my heart. My dad's side is Irish, I'm born two days before St. Patrick's Day, my first name is Irish and I did my capstone project for my Master's on representations of women as Ireland in 19th century non-canonical literature (thrilling, I know!). Plus, I've spent time all over the country--from cupcakes in St. James Square and learning to pour the perfect pint of Guinness in Dublin, to curbside cheese feasts and hanging out with cute Irish rockstars in Cork, to breaking the rules at the Cliffs of Mohr and eating brown bread ice cream in Dingle.

inis mor, ireland

It wasn't until my most recent trip that I truly fell in love with the Emerald Isle. I was lucky enough to be the guinea pig in a study abroad program for graduate students and spent my summer in Galway. Being the only grad student in a group of 25 undergrads was challenging at times because I was in a different place in my life and it was sometimes hard to relate. When I needed some time to myself, I went on adventures, reading by the beautiful Bay, trying new pubs, chatting up locals, making friends with the Donut Monger and testing out nearly every bakery in the city center.

the galway donut man
Griffin's Pastries

On one of those trips, I had my first taste of Banoffee Pie, a simple but decadent dessert. The crust is traditionally made with crushed digestive cookies (similar to a graham cracker crust). Next comes a layer of gooey, caramel toffee. Slices of banana are placed on top of that and the whole thing is covered with fluffy whipped cream. It's like a banana cream pie that skips right to the good stuff and subs toffee for pudding. Genius, if you ask me.

When Jen of Jen's Favorite Cookies asked me to participate in a St. Patrick's Day recipe roundup, I knew I wanted to make this pie. In thinking about how to interpret this dessert, I originally wanted to make a whole pie and put a spin on it. It can be tough to find digestive cookies, so I thought about subbing graham cracker crumbs instead. A quick google search and a trip to the King Arthur Flour page showed me that I could easily make the digestive biscuits myself. And as I thought more about the size and shape of each cookie, I thought, "If banoffee pie is just digestives, toffee, bananas and whipped cream, why bother making a whole pie when I can just make individual servings?" Thus, I give you:

Mini Banoffee Pie Tarts. (Four ingredients and five steps, in pictures)

Digestive Biscuits

Step 1: Set out a few digestive biscuits (you can buy them or, if you can't find them, you can bake your own)

Dulce De Leche Digestive

Step 2: Cover with toffee, dulce de leche or caramel sauce.

Dulce de Leche Digestive

**Tip** Remember, to be generous with the toffee, caramel or dulce de leche! Traditional banoffee pie has a nice layer of caramelly goodness below the bananas!

Mini Banoffee Pie Tarts

Step 3. Top with a few sliced bananas. (Torching the bananas with a kitchen torch is also an option!)

Mini Banoffee Pie Tarts

Step 4. Pipe on a bit of whipped cream (homemade is best, but you could use canned in a pinch!)

Mini Banoffee Pie Tarts

Step 5: Plate the tart and drizzle with toffee, dulce de leche or caramel sauce & Enjoy!

We've got a ton of delicious recipes lined up to make your St. Paddy's Day a success, so be sure to check out the amazing dishes, drinks & desserts from the lovely ladies below!

St. Pats Day Group Photo

1. Key Lime Pound Cake by Joan at Chocolate Chocolate & More 2. Mini Banoffee Pie Tarts by Kelly at Kelly Bakes 3. Chocolate Bailey's Mousse Tart from Nancy at Gotta Get Baked 4. Irish Carbomb Cupcakes from Susan at Girl in the Little Red Kitchen 5. Pistachio Caramel Cookies from Jen at Jen's Favorite Cookies 6. Guinness Stout Mini Bundt Cake from Shanna at Pineapple and Coconut 7. Irish Cheese and Bacon Cheesecake with Walnut Crust by Carla at Chocolate Moosey 8. Bailey's Irish Cream Cheese Trifle from Anita at Hungry Couple NYC 9. Key Lime Pie Ice Cream from Renee at Magnolia Days 10. Pistachio Mousse Cups from Kim at Cravings of a Lunatic 11. Irish Eggs Benedict from Isabelle Crumb Blog 12. St. Patrick's Day Cookie Stack from Angie at Big Bears Wife 13. Guinness Chocolate Cake from Jen at Juanita's Cocina 14. Irish Potato Oatmeal Bread from Sarah at What Smells So Good

Dark Chocolate Raspberry Torte for #SundaySupper

by kellybakes in , , ,

dark chocolate raspberry torte

Valentine's Day is an extremely polarizing holiday. It pins people into two camps: those who celebrate and those who protest the holiday. Those who celebrate do so at varying intensities, from simple card-givers to those who make elaborate shows of affection by carpeting their domiciles in red roses or buying teddy bears the size of small planets. The protestors are nearly as apparent in their stance on February 14th. I've been the audience to many a tirade about the commercialization of love and how the greeting card industry is to blame for the materialism behind Valentine's Day.

dark chocolate raspberry torte
dark chocolate raspberry torte

Regardless of how you feel about the holiday, I've got the perfect dessert to go with your feelings. If you're a romantic and looking for a sexy dessert, this dark chocolate raspberry torte will not disappoint. It's a show-stopper with it's bright berries the perfect shade of Valentines red. Grab two forks so you and your sweetie can feed each other every rich bite. Or, if you wish your calendar skipped right over Cupid's busiest day, then put on some angsty music, get yourself a fork, skip the plate and eat your feelings because this torte has got chocolate as dark as your attitude towards Vday.

dark chocolate raspberry torte

Personally, I fall somewhere in between both parties. I've had plenty of years where I've shared the holiday with someone special, but I've also had one or two years watching The Notebook and cramming Reese's hearts into my mouth like a chipmunk preparing to hibernate. Recently, I've come to experience Valentine's Day as a time to appreciate loved ones in whatever role they play. In that vein, this dark chocolate raspberry torte is serving as a Galentine's Day treat, perfect for bringing together some fantastic ladies who I am thankful to call my friends. Whether you're sitting across from your beloved at a romantic table for two, bringing together your loved ones around the family table or showing yourself a bit of love, I hope you'll join me and the rest of the #SundaySupper team as we share our delicious Valentine's treats with you this Sunday!

Decadent Dark Chocolate Raspberry Torte.
dark chocolate raspberry torte

Dark Chocolate Raspberry Torte

Recipe Type




adapted from Epicurious

Prep time:

3 hours

Cook time:

40 mins

Total time:

3 hours 40 mins

A rich, decadent chocolate torte sure to please the most serious of chocolate lovers!


  • Crust
  • 2 cups chocolate wafer cookie crumbs (or chocolate graham cracker crumbs)
  • 4 tablespoons salted butter
  • 1/4 cup sugar
  • Filling
  • 1 1/4 cups heavy cream
  • 9 oz dark chocolate (I used 72% cacao, which makes for an intense chocolate flavor. If you'd like something less so, go with somewhere around 65%)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Glaze
  • 2 tablepoons heavy cream
  • 1 2/3 oz dark chocolate (again, I used 72% cacao)
  • 1 teaspoon corn syrup
  • 1 teaspoon raspberry liquer, such as Chambord
  • 1 teaspoon warm water



  1. Pre-heat oven to 350.
  2. Stir together cookie crumbs, melted butter and sugar in a bowl until combined. (Mixture should just hold together when pinched). Pour into a 9" tart pan with removable bottom. Press into pan's bottom and sides using the bottom of a glass or measuring cup. Bake until firm, 10-12 minutes. Remove from oven and place on a rack to cool, approximately 20-25 minutes.


  1. Chop 9 ounces chocolate and place into a medium bowl.
  2. Heat 1 1/4 cups heavy cream in a small saucepan until it just begins to boil. Remove from heat and pour over chopped chocolate. Allow to sit 5 minutes. Slowly stir until smooth and glossy.
  3. In a separate bowl, whisk together eggs, vanilla, salt and add to melted chocolate mixture. Pour into cooled cookie crumb crust.
  4. Bake for 20-25 minutes until the edges are set but center is still wobbly. Remove from oven and allow to cool approximately one hour.


  1. Finely chop 1 2/3 ounces chocolate and place in a small bowl.
  2. Heat 2 tablespoons of heavy cream until it just comes to a boil. Remove from heat. Pour over chocolate. Allow to sit for 5 minutes.
  3. After 5 minutes, stir until smooth. Stir in corn syrup then add warm water and liquer. Stir until combined and chocolate becomes glossy.
  4. Pour over torte, spread with an off-set spatula.
  5. Arrange raspberries while chocolate is still wet. Allow to set for an hour before serving.


How do you observe Valentine's Day? Are you a fan or a forgoer? 

If you're stuck for ideas, the #SundaySupper team has got you covered! We're cooking up something special for every meal of the day (and plenty of sweet things for dessert! ;). Check out what everyone's making below and join us at 7pm, this Sunday, February 10th for a Valentine's Day-themed chat on Twitter. Follow along with the hashtag #SundaySupper. You'll love what we've brought to the table!

Make sure you check out the other #SundaySupper participants to see what they’ve made for our Valentine’s Day #SundaySupper!

#SundaySupper Valentine’s Day Breakfasts, Apps & Main Dishes:

#SundaySupper Valentine’s Day Sweet Eats:

#SundaySupper Valentine’s Day Drinks:

#SundaySupper Valentine’s Day Tablescape:  A Romantic Table For Two Please from An Appealing Plan

black plum tart + vanilla bean ice cream

by kellybakes in ,

Black plum tart

Happy 4th of July, dear readers! I hope you had a weekend that was as relaxing and stress-free as mine was. I've been under an exorbitant amount of stress lately and haven't had the time to do much of anything, so I wanted to take this weekend to do everything I've wanted to do for the past few weeks. So, while the rest of the country was BBQing with friends or hitting up the beach, I slept late, watched two seasons of Ramsey's Kitchen Nightmares, went raspberry picking, treated myself to some intense yoga, cleaned my apartment, started packing, saw a movie and only hung out with a few people. It was wonderful to get away from a flooded inbox and constantly ringing phone. I know that things will be hectic again in a few short hours, but I'm relishing in the last moments of being on my own schedule.
I have to admit that I was most productive today. I watched a lot of Netflix yesterday. I think it was the grey skies--they made my mood melancholy and I didn't have the desire to finish any project I started. Today, even though I woke up late, I was filled with an unusual gusto. I didn't have to fight with myself to go to yoga and even pushed myself to do more intense poses that I wouldn't get to do in a beginner's class. It was nice to feel challenged. When I left class an hour and forty minutes later, I felt sweaty, accomplished and in need of fruit. yes, fruit. I rarely crave fruit, but I found myself standing in front of a myriad of nectarines, plums and apricots in Trader Joe's, trying to picture which would be most juicy and satisfying when I bit into it. I was only going to buy one piece of fruit to have as a snack on the way home, but my eyes caught a container of black plums and the image of beautifully arranged dark crescents on a sweet tart shell popped into my head and my plan changed all together.
A quick Google search later, I had a recipe from Ina Garten in hand [thank you iPhone] and was headed home to start my tart quest. I had visions of sugarplums dancing in my head...well, almost. I had never eaten a black plum before and didn't consider that the inside wouldn't be the same sunset orange and bright yellow of the plums I had grown up eating. When I cut into the first plum, I was shocked at the jewel-like crimson color hiding beneath a Tyrian purple exterior. When fanned out in rows around the shell, the finished tart looked like a glistening chrysanthemum after an autumn rainstorm. Simply gorgeous.

I baked the tart for a smidge longer than I should have, mainly because I used a different kind of plum than Ina suggested and because the pieces were smaller, the juices didn't bubble as the recipe suggested they should have. Overall, though, the tart was just that...tart. The crust was buttery and delicious (I used almond flour instead of walnuts and it gave the crust a more interesting flavor profile while still being delicate in contrast to the puckering tart of the plums). Black plum tart
Had I served this alone, I would have sprinkled sugar on top of the plums before cooking and possibly glazed the finished product with apricot jam for additional sweetness. My tart wasn't a solo dessert, luckily, as I whipped up a batch of vanilla bean ice cream to go along side of it. I had been agonizing over what kind of ice cream to make next, and couldn't come up with an idea. Then, as soon as I thought of the sour tang of the plums, I knew that plain old vanilla would be just the flavor to add sweetness and a creamy texture to balance out the nutty crust.Black plum tart ala mode

(Adapted from Barefoot Contessa Parties! 2001. As seen on
2 cups all-purpose flour
3/4 cup almond flour
3/4 cup light brown sugar, lightly packed
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
1 egg
2 pounds firm, ripe black plum, pitted and sliced into thin crescents
1. Preheat the oven to 400 degrees F.
2. Combine the flour, walnuts, and sugar in a large bowl. Blend in butter with a pastry cutter or by hand. 3. Once mixture resembles coarse meal (the butter pieces should be no bigger than peas), add egg. Mix, either by hand or with an electric mixer, until crumbly.
4. Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. 5. Arrange the plums in the pan to form a flower pattern; begin at the outside and work your way in.
6. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. 7. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.
Vanilla Bean Ice Cream (adapted from David Lebovitz's Philadelphia-style vanilla ice cream recipe, from A Perfect Scoop)
2 C heavy cream
1 C skim milk
1/2 cup sugar
1 T vanilla bean paste (or 1 vanilla bean, scraped)
1. Combine half of the heavy cream, vanilla and sugar in saucepan. Cook over medium heat, stirring slowly until sugar is dissolved.
2. Remove from heat and add the remaining heavy cream and milk.
3. Store in refrigerator until chilled.
4. Churn in ice cream maker according to manufacturer's directions.
5. Store in refrigerator to harden before serving.
6. Serve along side black plum tart.



when life gives you lemons, make mascarpone berry tarts

by kellybakes in

No, seriously. Make them. You won't be sorry.

Saturday started off with such promise. I woke up early, cleaned my kitchen, put out the recycling, played with Mars and came up with a game plan for the day all before 10am. I left my little apartment feeling like I could conquer the world [or at least cross off everything on my to-do list]. I drove over to the farmer's market, parked my car in the lot behind it and set off in search of organic veggies and a stickybun. I chatted with the growers about asparagus and bought some local honey to help with my allergies. I came back with a bag full of rhubarb and a birch beer and returned to my car to find that someone had hit my parked car...twice. [As if one side wasn't enough, they had to hit the other. eesh.]
I have to give myself credit. I'm an anxious, hyper person by nature, but I managed to stay pretty calm at first. My car was only scratched and the damage appeared to be minimal and superficial. It wasn't until I was swarmed by a group of men who kept heckling me and talking down to me that I started to get upset. I called the police to file a report, but they were taking quite a long time to arrive at the scene. Time passed and the group wouldn't leave me [or my car] alone. Eventually, I decided that it wasn't worth dealing with a giant hassle for a few scratches if it meant having to tolerate being harassed while I waited. I called to ask that the call for police be cancelled. As I got in my car to leave, just as one of the men thought it would be oh-so-charming to ask me out to lunch. Really, sir? Really?
When I got home, I felt like my whole day had been ruined. I had intended on making homemade falafel and grilling eggplant, but I had lost my appetite. My mother called and I recounted the whole ordeal to her and she was worried about me, but her questions and suggestions only stressed me out even more. I just wanted to take a nap and forget my afternoon. I forget exactly what happened, but at some point I bucked up, stopped being upset and decided to bake my feelings into something delicious. As I've mentioned in previous posts, I've been trying to use up what I already have in my apartment. To give you an idea of how much I bake [and how many baking ideas I have that never come to fruition], I had pre-baked mini tart shells in my freezer, several lemons, a container of mascarpone cheese [the last time I counted I had ten kinds of cheese in my refrigerator. I may need an intervention.], and bags upon bags of berries in my freezer. Life had given me lemons, but I mellowed them out with creamy mascarpone and made them beautiful with some berries. It was a sweet ending to a sour situation.


These little tartlets can be as homemade or as store-bought as you'd like. I made my pastry crust from scratch, but you can certainly use a pre-made crust. If the thought of making lemon curd from scratch makes you weary, use store-bought. And, if you've got raspberry bushes in your yard like I do at home, use those. If not, grab some at the farmer's market or the grocery store. Though my berries were frozen, I had bought them at the farmer's market and frozen them myself. I find that the frozen berries in the freezer section are always broken and never look pretty on desserts like this.
Lemon Mascarpone Berry Tartlets
1-9" pie crust [store bought or homemade]
1-8 oz container of mascarpone cheese, at room temperature**
8 oz lemon curd [store bought or homemade]**
raspberries, blackberries or strawberries to garnish
optional: seedless jam [raspberry or strawberry] to glaze
**Note: You can make more or less of the filling, but be sure to keep an equal ratio of curd to mascarpone. If you have extra filling, it would be great in fluted glasses with berries on top or in a trifle with angel food cake or lady fingers. The possibilities are endless!
1. Preheat oven to temperature given by manufacturer's instructions or according to the pie crust recipe. [My recipe called for 375 F]
2. Roll out pie crust. Using tartlet pans as cutters, cut circles out of the pie crust.
3. Take each circle and roll it with a rolling pin to stretch it out a bit. The goal is to get it to cover the inside of the tartlet pan and have enough dough to go up the sides as well.
4. Place each circle into a tartlet pan, pressing against the walls of pan and trimming any excess.
5. Mark the bottom of each tartlet shell with a fork to prevent the shell from puffing up during baking. Blind bake [aka line each shell with parchment paper and fill with dried beans or pie beads] for 10 minutes. Take out paper and beads and bake for another 5 minutes. Let cool.
6. In a bowl, cream mascarpone and lemon curd together until smooth. It's important that the mascarpone be at room temperature, else it has a tendency to be lumpy and uncooperative when combined with the lemon curd.
7. Add lemon curd mixture to pie shells, filling each almost to the top of the pie shell.
8. Arrange berries on top of mascarpone.
9. If you choose to glaze your tarts, thin out berry jam of your choice with water until it becomes liquidy, but still slightly viscous. The goal is to have it stay on the berries and make them shine. If you add too much water, it will run off the berries and make your tarts soggy.
10. Grab a fork and enjoy!