Best 8 Banana Pecan Caramel Tart Recipes

BANANA-PECAN CARAMEL TART

Steps:

• In a large bowl stir together flour, the 1 tablespoon sugar, nutmeg, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in the ice water, 1 tablespoon at a time, just until dough starts to form. Knead gently for four to five strokes. Cover and chill for at least 1 hour or until dough is easy to handle.
• On a lightly floured surface roll dough into a 12-inch circle. Transfer pastry to a 10-inch tart pan. Press pastry into fluted side of pan trim pastry even with rim. Freeze for 20 minutes.
• Preheat oven to 400 degrees F. Prick bottom and side of pastry with a fork. Line pastry with double thickness of Reynolds Wrap® Aluminum Foil. Place on a baking sheet. Bake about 15 minutes or until pastry is set. Remove the aluminum foil. Bake about 10 minutes more or until pastry is light golden brown. Cool on a wire rack. Reduce oven temperature to 350 degrees F.
• Place sliced banana in baked pastry shell. Top with pecans. In a small bowl combine eggs, the 1/2 cup sugar, melted butter, and vanilla. Carefully pour over banana and pecans.
• Bake about 30 minutes or until filling is set and slightly puffed. Cool on a wire rack for 30 minutes. If desired, drizzle with caramel topping and serve with ice cream.

BANANA-DULCE DE LECHE PIE (BANANA-CARAMEL PIE)

Steps:

• To make dulce de leche, place the unopened can of sweetened condensed milk in a saucepan, and add enough water to cover half-way up the can. Place the saucepan over medium-high heat and bring to a boil. Cook for 3 hours, adding more water as necessary. Remove from heat and cool.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine the graham cracker crumbs with the butter in a mixing bowl until evenly blended. Press the crumb mixture evenly into a 9 inch pie plate.
• Bake pie crust in preheated oven until lightly browned, 10-15 minutes. Remove from oven, and cool on a wire rack.
• Open the can of dulce de leche, and pour half, or about 3/4 cup, over the pie crust. Slice the bananas and arrange half in a layer over the dulce de leche filling. Pour the remaining dulce de leche over the bananas. Top with remaining banana slices.
• Pour the whipping cream into a mixing bowl, and beat until soft peaks form. Add the sugar and vanilla extract; continue beating until stiff peaks form. Spoon the whipped cream over the bananas. Chill at least 1 hour before serving.

PATRICK CLARKS' PECAN-BANANA TART

Steps:

• To prepare the tart: Combine the cold butter, 1/2 cup of the pecans, 1/3 cup of the granulated sugar, 1 cup plus 3 tablespoons of the flour, and the salt in a food processor and process until crumbly. Add 1 of the egg yolks and 1 tablespoon of the milk and process until the dough forms a ball. Roll out the dough to 1/8-inch thick and cut into a 9-inch circle. Line an 8-inch tart pan with the dough, place on a sheet pan, and refrigerate for 1 hour.
• Preheat the oven to 375 degrees F.
• Bake for 10 to 12 minutes, or until golden brown.
• To prepare the pecan cream: Combine the softened butter, the whole egg, the remaining 1 cup of ground pecans, 1/2 cup of the granulated sugar, the cream, and 1/4 teaspoon of the vanilla in a mixing bowl. Spread a 1/4-inch layer of the mixture in the bottom of the tart. Bake at 350 degrees F for 10 minutes, or until the pecan cream is set. Remove from the oven and set aside.
• To prepare the pastry cream: Bring the remaining 2 cups milk and 1/3 cup granulated sugar to a boil. Whisk together the remaining 4 egg yolks and 1/3 cup granulated sugar in a bowl. Sift the remaining 2 tablespoons flour and the cornstarch together over the egg yolk mixture and whisk until smooth. Add the remaining 1/4 teaspoon vanilla and one third of the milk mixture and whisk until combined. Return the remaining milk mixture to a boil. Pour the yolk mixture into the milk, stirring continuously, until thickened and remove from the heat.
• To prepare the tart: Cut the bananas into 1/4-inch thick slices and arrange in a single layer over the pecan cream in the tart shell. Spoon the pastry cream over the bananas and smooth with spatula. Lower the oven to 350 degrees F. and bake for 10 minutes. Remove from the oven and cool slightly, then refrigerate for at least 1 hour.
• Cut the tart into 6 slices and place a slice in the center of each plate. Arrange the toasted pecans on each slice and dust with confectioners' sugar.

SALTED CARAMEL-PECAN TART

Steps:

• Preheat the oven to 350 degrees F. Make the crust: Lightly coat a 9-inch fluted tart pan with a removable bottom with cooking spray. Spread the pecans on a baking sheet and roast until golden brown, 8 to 10 minutes; let cool. Transfer 1/2 cup of the pecans to a food processor; add the flour, sugar and kosher salt and pulse until the nuts are finely ground. Add the butter and pulse until it is in pea-size bits. Pulse in the egg yolk and vanilla until large clumps form.
• Transfer the dough to the prepared pan and press it into the bottom and up the sides. Prick the bottom all over with a fork, then freeze until firm, about 20 minutes.
• Line the crust with foil and fill with pie weights or dried beans. Bake until set, about 25 minutes, then remove the foil and weights and continue baking until golden, 10 to 15 more minutes. Transfer to a rack and let cool completely.
• Make the caramel for the filling: Combine the sugar, 1/4 cup water and the kosher salt in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, swirling the pan but not stirring, until amber, 8 to 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the heavy cream, butter and vanilla (the mixture will bubble). Return to medium heat and simmer, whisking constantly, until thick enough to coat a spoon, 3 to 4 minutes. Let cool 5 minutes.
• Gently whisk the eggs and flour in a large bowl, then whisk in the caramel. Place the crust on a baking sheet, arrange the remaining 1 1/4 cups pecans in the bottom and add the filling. Bake until set around the edge, 30 to 35 minutes. Transfer to a rack to cool.
• Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Drizzle over the tart and sprinkle with sea salt. Let the chocolate set before slicing.

TALL CARAMEL-BANANA 'N PECAN PIE

Steps:

• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Stir in 2 cups whipped topping with whisk; set aside.
• Spread 1/4 cup caramel topping onto bottom of crust; top with layers of 1/4 cup pecans, bananas and cream cheese mixture. Cover with remaining whipped topping and pecans.
• Refrigerate 2 hours. Drizzle with remaining caramel topping just before serving.

CREAMY BANANA PECAN PIE

Steps:

• In a small bowl, combine the flour, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 25 minutes. Cool completely on a wire rack. , In a small bowl, beat cream cheese and sugar. Fold in 1 cup of whipped topping. Spread over the crust. Arrange bananas on top. In another bowl, whisk milk and pudding mix for 2 minutes. Immediately pour over bananas. Top with remaining whipped topping. Garnish with pecans if desired. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

BANANA CARAMEL PIE

Steps:

• Mix sugar, flour and salt in saucepan.
• Stir in cold water and egg yolks.
• Beat smooth.
• Gradually stir in boiling water.
• Cook, stirring constantly for about 3 minutes until smoothly thickened.
• Stir in butter, vanilla and evaporated milk.
• Cool slightly.
• Pour into baked pie shell.
• Shortly before serving, slice bananas and arrange over filling.
• Top with whipped cream or meringue (made from left-over egg whites).

BANANA CARAMEL TART

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.