For the Pastry:

• 150 g plain flour
• 75 g cold unsalted butter, cut into small cubes
• 20 g icing sugar (confectioners’ sugar)
• 1 egg yolk
• 1-2 tablespoons cold water

Alternatively, use 6 individual ready-made sweet pastry cases for a quicker assembly.

For the Filling:

• 3 ripe bananas, sliced
• 1 pot (approximately 397g / 14 oz) dulce de leche or caramel sauce. Carnation offers a fantastic, readily available dulce de leche perfect for banoffee-style desserts.
• 2 chocolate flakes (e.g., Cadbury Flake), crumbled
• 1 cup (approx. 240ml) double cream (heavy cream), whipped to soft peaks

Crafting the Perfect Pastry Base (Skip if using pre-made cases):

1. Prepare Your Oven: Begin by preheating your oven to 200°C (400°F / Gas Mark 6). This ensures it’s ready for baking your pastry cases.

2. Blitz the Dry Ingredients: In a food processor, combine the plain flour, cold butter cubes, and icing sugar. Pulse briefly until the mixture resembles fine breadcrumbs. This technique helps distribute the butter evenly without overworking it, which is key for a tender pastry.

3. Add Liquids and Form Dough: Add the egg yolk and one tablespoon of cold water to the food processor. Pulse again, just until the mixture begins to come together and forms a cohesive dough. If it’s still too crumbly, add the second tablespoon of cold water, a little at a time, until a dough forms. Be careful not to overmix, as this can make the pastry tough.

4. Rest and Chill: Turn the dough out onto a lightly floured work surface. Gently gather it into a ball with your hands, kneading it just once or twice to create a smooth, consistent texture. Avoid excessive kneading. Wrap the dough tightly in cling film and refrigerate for at least 10 minutes. This chilling period is crucial for the gluten to relax, preventing shrinkage during baking and making the dough easier to handle.

5. Prepare Tart Tins: Lightly grease six individual 4-inch tart tins. If you prefer to make one larger tart, grease a 9-inch tart tin instead. The number of tins can be adjusted based on desired serving size and presentation.

6. Roll and Line: On a lightly floured surface, roll out the chilled pastry to an even thickness of approximately 5mm (about 1/5 inch). Using a round cutter slightly larger than your tart tins (e.g., a 5-inch cutter for 4-inch tins), cut out circles. Carefully line each greased tart tin with a pastry circle, pressing gently into the base and up the sides. Trim any excess pastry from the edges. If time permits, chill the lined tins for another 10-15 minutes, though this step is optional for a quick recipe.

7. Blind Bake the Pastry: To prevent the pastry from puffing up, cover the base of each tartlet with a piece of baking parchment or foil, then fill with baking beans, rice, or dried pulses. This is known as ‘blind baking’.

8. First Bake: Bake blind in the preheated oven for seven minutes. After this initial bake, carefully remove the parchment and baking beans. The pastry should be partially set.

9. Second Bake & Cool: Return the pastry cases to the oven for another 4-5 minutes, or until they turn a light golden-brown color and are completely dry and crisp. This ensures a firm base for your pudding. Once baked, remove from the oven and allow them to cool completely on a wire rack before filling. Cooling is important to prevent the filling from melting.

Assembling Your Last Minute Banana Pudding:

10. Layer with Caramel: Once your pastry cases are cool (or if you’re using store-bought cases or glasses), spoon a generous few teaspoons of dulce de leche or caramel sauce into the base of each. Spread it evenly to create a rich, sticky layer. If your caramel is too thick, you can gently warm it slightly to make it more spreadable.

11. Add the Bananas: Arrange freshly sliced bananas on top of the caramel layer. You can arrange them in a neat pattern or simply scatter them for a more rustic look. Ensure good coverage for a balanced banana flavor in every bite.

12. Dollop the Cream: Gently spoon or pipe a dollop of your whipped double cream over the bananas. The light, airy cream provides a perfect contrast to the rich caramel and soft banana.

13. Finishing Touch: Finally, crumble the chocolate flake generously over the whipped cream. The delicate, crumbly texture of a chocolate flake adds both visual appeal and a delightful chocolatey crunch.

14. Serve and Enjoy: Your Last Minute Banana Puddings are now ready to be served immediately! These delightful treats are best enjoyed fresh, but they also keep wonderfully overnight in the refrigerator if you wish to prepare them in advance. This recipe can also be scaled up to make one large banoffee-style tart if you prefer a communal dessert.

Expert Tips for Pudding Perfection:

• Banana Choice: Use ripe but firm bananas. Overly ripe bananas can become mushy, while underripe ones lack sweetness.
• Chill Factor: While this is a “last-minute” recipe, allowing components to chill (especially the pastry) always yields better results.
• Cream Consistency: Whip your double cream to soft peaks – it should hold its shape but still be light and airy. Over-whipped cream can become grainy.
• Caramel Control: If using a very thick dulce de leche, you can microwave it for 10-15 seconds to make it easier to spread, but be careful not to overheat.
• Make Ahead: These tarts can be assembled up to 12 hours in advance and stored in the refrigerator. The pastry might soften slightly, but they will still be delicious.

Creative Customizations:

• No-Bake Delight: Skip the pastry entirely and layer the caramel, bananas, and cream in individual serving glasses. Crumble shortbread or digestive biscuits (graham crackers) for a quick, crunchy base.
• Chocolate Lover’s Dream: Drizzle with extra melted chocolate, add chocolate chips to the cream, or use different types of chocolate flakes.
• Nutty Crunch: Sprinkle toasted chopped pecans, walnuts, or almonds over the top for an added layer of texture and flavor.
• Spiced Cream: Lightly flavor your whipped cream with a hint of vanilla extract, a pinch of cinnamon, or a splash of rum for an adult twist.
• Fruity Twist: While bananas are traditional, consider adding a few raspberries or a light dusting of cocoa powder for extra flair.
• Large Tart Option: Instead of individual tarts, line a single 9-inch tart pan with pastry for a family-sized dessert. Adjust baking time for a larger case.