Best 5 Banana Chocolate Tart With Caramel And Chocolate Sauces Recipes

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Immerse yourself in the culinary delight of the banana chocolate tart, a dessert that combines the classic flavors of sweet bananas, rich chocolate, and decadent caramel into a harmonious symphony of taste. With a crispy and flaky pastry shell, a velvety chocolate filling, caramelized bananas, and a drizzle of chocolate sauce, this dessert promises an explosion of flavors that will tantalize your taste buds and leave you craving for more. Embark on a culinary adventure today and create a masterpiece that will be the highlight of any occasion.

Let's cook with our recipes!

BANANA CHOCOLATE TART WITH CARAMEL AND CHOCOLATE SAUCES



Banana Chocolate Tart with Caramel and Chocolate Sauces image

_**Editor's note:** The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, [](http://astore.amazon.com/epistore-20/detail/1580088341)_[Raw](http://astore.amazon.com/epistore-20/detail/1580088341).

Provided by Charlie Trotter

Yield Makes 4 servings

Number Of Ingredients 14

3/4 cup plus 2 tablespoons sprouted flour (see tips, below)
1 tablespoon maple syrup
2 tablespoons plus 1 teaspoon extra virgin olive oil
Seeds from 1/2 vanilla bean
Pinch of Celtic sea salt
3 heaping teaspoons raw cashews, soaked for 8 hours in filtered water
1/4 cup plus 1 teaspoon Cashew Milk
2 tablespoons raw dark honey
2 tablespoons Cashew Milk
2 tablespoons maple syrup
4 tablespoons Cashew Milk
8 tablespoons Chocolate Fudge-Almond
28 banana slices
4 tablespoons Honey Walnuts , broken

Steps:

  • To make the tart shells: Combine all the ingredients in a bowl and stir to mix well. Place 2 tablespoons of the mixture in the bottom of each of 4 ring molds each 2 inches in diameter. Pack the mixture firmly into the molds. (You will have more dough than you need for 4 molds. Because the tiny tart shells are fragile and time-consuming to make, it is a good idea to line additional ring molds with the remaining dough in case of breakage.) Place the molds on a nonstick drying sheet on a dehydrator shelf and dehydrate at 105°F for 3 hours. Remove the tart shells from the drying sheet and dehydrate directly on the shelf for about 10 hours longer, or until just dry.
  • To make the Caramel Sauce: Drain the cashews, pat them dry, and then measure them. You should have 1/4 cup; discard any excess. In a high-speed blender, combine the cashews, Cashew Milk, honey, Date Paste, and maple syrup and process until smooth. Strain the purée through a fine-mesh sieve. Set aside 4 tablespoons for the tarts; reserve the remainder for another use.
  • Spoon 1 tablespoon of the Mexican Chocolate Sauce in a circle on each plate. Put a tart shell on top of the sauce. Spread 2 tablespoons of the Chocolate Fudge-Almond on the tart shell. Arrange 7 banana slices on top. Drizzle 1 tablespoon Caramel Sauce over the bananas and on the plate. Sprinkle with the Honey Walnuts.

UPSIDE-DOWN BANANA TART RECIPE BY TASTY



Upside-Down Banana Tart Recipe by Tasty image

Here's what you need: puff pastry, bananas, unsalted butter, brown sugar, vanilla, cinnamon, vanilla ice cream

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 7

1 sheet puff pastry, 9x9 in (23x23 cm)
6 bananas
8 tablespoons unsalted butter, 1 stick
1 cup brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
vanilla ice cream, for serving

Steps:

  • Preheat the oven to 375˚F (190˚C).
  • Using an 8-inch (20-cm) round cake pan, cut a circle out from the puff pastry. Using a fork, poke holes all over the pastry to provide ventilation. Set aside.
  • Cut the tops and bottoms off of the bananas, then halve 2 of the bananas crosswise and set aside.
  • In a large saucepan over medium heat, melt the butter, then add the brown sugar and cook until fully incorporated and the sauce appears amber in color, about 5 minutes.
  • Add the vanilla and cinnamon. Stir until combined.
  • Add the bananas to the pan and cook until softened, about 2 minutes.
  • Turn the bananas to fully coat them with the caramel, then remove from the pan. Reserve the caramel.
  • Grease the cake pan. Arrange the bananas on the bottom of the pan. Pour over the caramel sauce.
  • Cover the bananas with the circle of puff pastry and ensure the edges are tucked into the pan.
  • Bake for 30 minutes, or until the pastry is puffed and golden.
  • Let cool at room temperature for at least 30 minutes before inverting onto a serving plate.
  • Slice and serve with vanilla ice cream.
  • Enjoy!

Nutrition Facts : Calories 446 calories, Carbohydrate 59 grams, Fat 23 grams, Fiber 3 grams, Protein 3 grams, Sugar 31 grams

SALTED CARAMEL AND BANANA HOT CHOCOLATE



Salted Caramel and Banana Hot Chocolate image

Sip on this salted caramel and banana drinking chocolate when the temperatures start to drop. It's the perfect cool-weather drink. -James Schend, Taste of Home Deputy Editor, Culinary

Provided by Taste of Home

Time 20m

Yield 5 cups.

Number Of Ingredients 6

4 cups half-and-half cream
2 bars (3-1/2 ounces each) 70% cacao dark chocolate, chopped
2 ounces milk chocolate, chopped
2 medium bananas, pureed
1/3 cup salted caramel topping
Optional: Sweetened whipped cream, additional salted caramel topping

Steps:

  • In a large saucepan, heat cream over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolates, banana and caramel topping smooth. Return to the heat; cook and stir until heated through. If desired, strain before serving. Pour into mugs; top with whipped cream and additional caramel topping if desired.

Nutrition Facts : Calories 486 calories, Fat 35g fat (23g saturated fat), Cholesterol 105mg cholesterol, Sodium 100mg sodium, Carbohydrate 37g carbohydrate (33g sugars, Fiber 4g fiber), Protein 9g protein.

BANANA CARAMEL TART



Banana Caramel Tart image

I made a this tart for Father's Day 2 years ago and it was a humungous hit! Deliciously different. Based on a recipe from the Union Square Cafe Cookbook.

Provided by evelynathens

Categories     Tarts

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

1/2 cup butter, at room temperature
1/4 cup sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
3 large bananas, thinly sliced
1 tablespoon butter, melted
1 tablespoon sugar
1 cup macadamia nuts, lightly toasted
1 cup heavy whipping cream
1 cup sugar
1 tablespoon freshly squeezed lemon juice
1/4 cup butter
vanilla ice cream or coconut ice cream, to serve on the side

Steps:

  • Preheat oven to 450F.
  • For the Crust: In a large bowl, beat butter and sugar, with an electric mixer, until blended.
  • Beat in yolk, vanilla, and salt.
  • Add flour and beat until moist clumps form.
  • Press dough into bottom of 9 inch tart pan with removable bottom.
  • Pierce with fork and refrigerate for 1 hour.
  • Bake crust until golden (about 15 minutes).
  • Cool.
  • For the Banana Topping: Reduce oven temperature to 375F.
  • Overlap banana slices on crust, covering completely.
  • Brush melted butter over banana slices and sprinkle with sugar.
  • Bake until just warmed through (4 minutes).
  • Drizzle with some caramel sauce (recipe follows).
  • Sprinkle with macadamia nuts.
  • Serve with ice cream and pass extra caramel sauce around.
  • For Caramel Sauce: In a heavy saucepan, heat the cream over medium low heat until bubbles form, along the edges of the pan.
  • Keep warm.
  • In a heavy saucepan, combine the sugar and lemon juice until well mixed.
  • Cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes.
  • Remove the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes.
  • While cooking, brush the sides of the pan with a wet brush just above the bubbling sugar to keep crystals from forming.
  • Stirring constantly, slowly pour in the warm cream.
  • Bring to a boil, continuing to stir constantly.
  • Cook until slightly thickened, about 3-4 minutes.
  • Remove the sauce from the heat, add the butter, and stir until the butter melts and the sauce is smooth.
  • Serve immediately or cool to room temperature, then cover tightly and refrigerate for up to two weeks; reheat in a pan of simmering water or a microwave.

Nutrition Facts : Calories 835.1, Fat 57.7, SaturatedFat 28, Cholesterol 155.4, Sodium 292.7, Carbohydrate 79.8, Fiber 4.3, Sugar 53.4, Protein 6.2

CHOCOLATE-CARAMEL TARTLETS WITH ROASTED BANANAS AND GINGER-CITRUS CARAMEL



Chocolate-Caramel Tartlets with Roasted Bananas and Ginger-Citrus Caramel image

Provided by Michael Laiskonis

Yield Makes 4

Number Of Ingredients 26

2/3 cup all purpose flour
3 tablespoons unsweetened cocoa powder (preferably Dutch-process)
1/2 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
3 large egg yolks
1/2 cup plus 1 tablespoon sugar
3 tablespoons water
2 teaspoons light corn syrup
1/4 teaspoon fresh lemon juice
1/3 cup heavy whipping cream
1 tablespoon unsalted butter
1 cup heavy whipping cream
1 tablespoon light corn syrup
3 whole star anise*
4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 ounce bittersweet (not unsweetened) or semisweet chocolate, finely chopped
4 teaspoons (generous) plus 2 tablespoons chopped lightly salted roasted cashews
1/4 cup sugar
2 tablespoons water
1/2 cup strained orange juice
1 2-inch piece peeled fresh ginger, grated, pressed through garlic press to extract 1/2 teaspoon juice
1/2 vanilla bean, split lengthwise in half
3 tablespoons unsalted butter
2 tablespoons (packed) golden brown sugar
1 large banana, sliced

Steps:

  • Sift flour and cocoa into small bowl. Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Beat in flour mixture. Beat in egg yolks 1 at a time. Gather dough into ball; flatten into disk. Chill at least 1 hour and up to 1 day. Soften slightly at room temperature before rolling out.
  • Preheat oven to 375°F. Roll out dough on floured surface to 1/8-inch thickness. Using 5-inch-diameter plate or bowl as guide, cut out rounds. Reroll dough scraps if necessary to form four 5-inch rounds total. Press each dough round onto bottom and up sides of 4 1/4- to 4 1/2-inch-diameter tartlet pan with removable bottom. Pierce crusts all over with fork. Freeze crusts 10 minutes. Bake until firm to touch and beginning to pull away from sides of pans, about 15 minutes. Cool crusts completely in pans on rack.
  • Combine sugar and next 3 ingredients in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Remove from heat; add cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve and caramel is smooth. Whisk in butter. Set aside.
  • Bring cream and corn syrup to boil in heavy small saucepan. Add star anise; remove from heat. Cover; let steep 15 minutes. Discard star anise. Return mixture to boil. Remove from heat. Add 4 1/2 ounces coarsely chopped bittersweet chocolate and butter; whisk ganache topping until smooth.
  • Stir 1 ounce finely chopped bittersweet chocolate in top of double boiler set over simmering water until melted. Brush inside of each crust with melted chocolate, then sprinkle each with 1 generous teaspoon chopped cashews. Spoon caramel filling over nuts in crusts (about 2 tablespoons for each). Chill tartlets until caramel sets slightly, about 30 minutes.
  • Rewarm chocolate ganache topping just until pourable, if necessary. Spoon chocolate ganache atop caramel filling. Refrigerate just until ganache sets, about 45 minutes, then let tartlets stand at room temperature. (Can be made 1 day ahead. Cover tartlets loosely and let stand at room temperature.)
  • Stir 1/4 cup sugar and 2 tablespoons water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until medium (not deep) amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Remove from heat; slowly add orange juice and 1/2 teaspoon ginger juice. Scrape in seeds from vanilla bean. Return mixture to boil, stirring until any caramel bits dissolve. Boil until sauce is slightly syrupy and reduced to 1/4 cup, about 4 minutes. (Can be made 1 day ahead. Cover; let stand at room temperature. Rewarm over low heat just until pourable.)
  • Preheat oven to 450°F. Melt butter in heavy small saucepan over low heat. Add brown sugar; whisk until blended, about 1 minute. Add banana slices and toss to coat. Transfer banana mixture to small baking sheet. Bake until bananas begin to brown slightly around edges and sugar mixture bubbles, about 4 minutes.
  • Remove sides from tartlet pans. Place tartlets on plates. Drizzle ginger caramel sauce around tartlets. Arrange banana slices alongside. Sprinkle with remaining 2 tablespoons cashews and serve.
  • *Brown star-shaped seedpods sold at Asian markets, at specialty foods stores, and in the spice section of some supermarkets

Tips and Conclusion

Tips:

  • For a richer chocolate flavor, use dark chocolate or semisweet chocolate instead of milk chocolate.
  • To make the tart ahead of time, bake it and let it cool completely. Then, wrap it in plastic wrap and store it in the refrigerator for up to 3 days. When you're ready to serve, let it come to room temperature for about 30 minutes before slicing.
  • If you don't have a tart pan, you can use a 9-inch pie plate. Just be sure to trim the excess dough around the edges.
  • To make the caramel sauce, you can use light or dark brown sugar. Dark brown sugar will give the sauce a deeper, richer flavor.
  • To make the chocolate sauce, you can use heavy cream or milk. Heavy cream will make the sauce richer and thicker, while milk will make it lighter and thinner.
  • If you want to make the tart even more decadent, you can add a layer of whipped cream or ice cream before serving.

Conclusion:

This banana chocolate tart is a delicious and impressive dessert that is perfect for any occasion. The combination of chocolate and caramel is always a winner, and the bananas add a touch of sweetness and creaminess. The tart is also relatively easy to make, so it's a great option for beginner bakers. So next time you're looking for a special dessert to make, give this banana chocolate tart a try. You won't be disappointed!

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