Caramelized banana & Caramel Tart

4.80 from 10 votes

Caramelized banana & Caramel Tart

This Caramelized banana and Caramel Tart is the perfect easy yet fancy dessert you can make at home and impress everyone

Prep Time30

Cook Time1

Waiting Time1

Total Time2 30

Course: Dessert

Cuisine: French

Servings:

Calories: 518kcal

Author: Katalin Nagy

Equipment

Ingredients

Tart shell

90 g Icing sugar
230 g Pastry flour
30 g Almond flour
Pinch of salt
110 g Unsalted butter very cold
50 g Egg approx. 1 egg

Caramelized banana

480 g Banana
160 g Granulated sugar
60 g Lemon juice freshly squeezed

Caramel

107 g Granulated sugar
42 g Unsalted butter room temperature
62 g Heavy Cream lukewarm

Metric - US Customary

Instructions

Pâte Sablée (sweet shortcrust)

Start with making the tart shell by sifting together dry ingredients; flour, icing sugar, almond, salt
Add very cold butter cubes and rub the mixture between your hands until it becomes a sand like consistency
Add egg into the mixture and mix with your hands just until the dough comes together
Knead with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth
If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first. Otherwise continue with rolling the dough out into 2mm thickness between two Silicone baking mat.
Place the dough into the freezer for 15 min in between the two Silicone baking mat.. Do not remove the mat at this point
Prepare your oven rack with the Perforated "air" baking mat and Perforated tart rings on top
Take the dough out from the freezer and using one of the Perforated tart rings, cut out 8 circles - this will be the bottom of your tart crust. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by one
If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer 10-15 times. It is extremely important to work with a dough which is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it
Cut 8 long stripes out of the dough, this will be the side of the tart
Carefully place the stripes into the ring one by one. Press each stripe onto the ring so it sticks to it
Place the Perforated tart ring with the pastry dough in them into the freezer for 2 hours
Pre-heat oven to 160C / 320F
After 2 hours take the pastry dough with the rings on them out and trim them with a sharp knife
Bake for 18 min then carefully remove the rings and bake for another 5 min until golden brown. Let them cool on the Perforated "air" baking mat

Caramelized banana

First cut banana into small pieces
In a saucepan make dry caramel by melting sugar on medium heat. Do not stir until it starts to turn golden brown. Watch the pan carefully as once it starts caramelising, a few seconds later it can easily burn
As soon as sugar turns into light golden in colour, mix in banana pieces as well as lemon juice and whisk with a Rubber spatula. It will bubble and that's normal. Keep whisking and caramelising the mixture for a minute or two on high hear until caramelised. Let it cool down to room temperature

Caramel

Melt and caramelize sugar in a saucepan over medium-high heat, do not stir until it starts to turn golden brown. Watch the pan carefully so you do not burn it
When sugar fully dissolved and turns golden brown in color, add in butter in 3 steps while whisking vigorously. It will bubble and it´s normal, be careful. If butter starts to separate just keep whisking
Once butter fully incorporated slowly pour lukewarm heavy cream into the mixture and boil for a minute. It will bubble and rise slightly but keep whisking. After about a minute your caramel is done. You can use the caramel sauce in about 10-15 minutes while it is still runny but not hot

Assemble

Assemble the tart once tart shell and caramelized banana are on room temperature and caramel is till runny but not hot
Take your tart shell, fill half of it with the banana and smooth the top with an Offset spatula and then pour caramel on top. The tart will set in about 30 minutes in the fridge

Nutrition