Mini Banoffee Pies
Mini Banoffee Pies

Mini Banoffee Pies

All the flavours of a favourite British dessert – in miniature!




30 mins, plus chilling


15 mins


For The Pastry

  • 225g plain flour, plus extra for rolling
  • 1/4 tsp salt
  • 50g white vegetable fat
  • 60g chilled butter, cut into pieces
  • chilled water to mix

For The Filling

  • 50g Lyle’s Golden Syrup
  • 50g Tate & Lyle Light Soft Brown Sugar, plus extra for sprinkling
  • 50g butter, cut into pieces
  • 1-2 bananas
  • 300ml double cream


  • Sift the flour and salt into a large mixing bowl. Add the vegetable fat and butter and rub in with your fingertips until the mixture looks like fine crumbs. Stir in just enough chilled water to make a soft, but not sticky dough. Knead for a few moments until smooth, then wrap and chill for 10-15 minutes.
  • Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
  • Roll out the pastry thinly on a lightly floured surface and use a 7.5cm cutter to stamp out 16 rounds, re-rolling the pastry as necessary. Use to line 16 patty tins. Prick the bases with a fork, line with scrunched-up foil, then bake for 10-15 minutes. 
  • Meanwhile, put the Lyle’s Golden Syrup into a saucepan with the Tate & Lyle Light Soft Brown Sugar and butter. Heat gently until melted and smooth, then boil steadily for 1 minute. Cool slightly. 
  • Spoon the toffee filling into the cooked pastry tarts and leave until cold. 
  • Shortly before serving, slice the bananas and arrange them on the toffee filling. Whip the cream in a chilled bowl and pipe or spoon some onto each tart. Serve, sprinkled with a little extra Tate & Lyle Light Soft Brown Sugar.


To save time, you could buy ready-made pastry tarts.