Banoffee raspberry tarts recipe

Click to rate
(0 ratings)
Sending your rating
serves: 8
Skill: easy
Cost: cheap
Prep: 20 min

Nutrition per portion

Calories 665 kCal 33%
Fat 48g 69%
  -  Saturates 27g 135%
  • We earn a commission for products purchased through some links in this article.
  • These raspberry tarts with caramel are a twist on a classic banoffee pie. We’ve used juicy raspberries in place of the usual banana to make these little tarts a bit different. The oaty and buttery Hob Nob biscuit base is topped with sweet and luxurious caramel, then filled with a combination of whole and mashed raspberries and whipped cream. We’ve finished the raspberry tarts off with some Maltesers to add a little more sweetness and crunch! These tasty tarts require only a handful of ingredients and no cooking, just assembling and chilling, making them such an easy yet crowd-pleasing dessert! If you prefer to keep things classic, you could use bananas in the recipe instead, they will work just as well!


    • 300g Hob Nobs
    • 150g butter, melted
    • 1 x tin Carnation Caramel
    • 300ml double cream
    • 200g raspberries
    • 40g Maltesers, light crushed


    • Blitz the Hob Nobs until fine in a food processor, then pour in the melted butter and pulse until blended. Pour into 6 x 9cm individual flan tins with a loose base. Spread over with a spoon, pressing the filling evenly to line the tin. It doesn’t matter if the filling doesn’t quite go up the sides – once solidified in the fridge the base is strong enough to hold the filling. Place in the fridge to set for 30-45 minutes.

    • When the bases have chilled, divide the caramel between the bases and spread over evenly. Use 100g of the whole raspberries on top of the caramel, and mash 50g with a fork, leave last 50g whole to decorate. Whip the double cream and stir through the mashed raspberries. Spread the cream over the caramel and top with remaining whole raspberries and Maltesers.

    Click to rate
    (0 ratings)
    Sending your rating

    Related Recipes

    Explore More