Best 7 Caramelised Banana Tartlets Recipes

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Caramelized banana tartlets are a delicious and elegant dessert that can be enjoyed by people of all ages. They are perfect for a special occasion or a simple treat, and they can be easily made at home with just a few ingredients. The combination of sweet, caramelized bananas and rich, creamy custard in a flaky tart shell is simply irresistible. Whether you are a seasoned baker or a beginner, you are sure to find a recipe for caramelized banana tartlets that suits your skill level and taste. With just a little effort, you can create a dessert that will impress your friends and family.

Let's cook with our recipes!

CARAMELISED BANANA TARTLETS



Caramelised Banana Tartlets image

Another recipe from Ballindalloch Castle, this sounds wonderful and will look like you really do know what you are doing in the kitchen - with minimum effort!!!! My kind of dish. Don't be frightened of the caramel, it is easy to do, just keep it warm while you work with it.

Provided by lindseylcw

Categories     Tarts

Time 29m

Yield 4 serving(s)

Number Of Ingredients 6

2 ounces butter, melted
8 sheets phyllo pastry
4 tablespoons icing sugar
1/2 pint double cream
4 ounces caster sugar
3 large bananas, peeled and cut into 1 inch chunks

Steps:

  • Lightly brush a baking sheet with butter, place one sheet of filo pastry on a board and brush with melted butter, then another and brush with melted butter and dust with 1 tbls icing sugar. Now place a third sheet of filo on top and again brush with melted butter, then a fourth with melted butter and dust with 1 tbls icing sugar. Repeat this to create another pile with the rest of the filo.
  • Cut out 3 x 3inch circles from each filo stack so you have 6 stacks. Place onto the buttered baking sheet and bake in a pre heated oven at 350F/180C for 5-7 minutes.
  • Remove from oven and cool. Whip cream to soft peak and set aside.
  • Heat the caster sugar in a heavy bottomed pan over high heat until dissolved then add banana chunks and cook for 1 minute.
  • To assemble place a circle of filo on each plate, top with double cream, then a spoonful of bananas then another filo, cream and bananas. Top with third filo and dust with icing sugar. Drizzle a little of the caramel on the plate and decorate with a few segments of orange if desired.

Nutrition Facts : Calories 718.6, Fat 36.6, SaturatedFat 21.9, Cholesterol 113.7, Sodium 289.5, Carbohydrate 97.2, Fiber 3.4, Sugar 64.4, Protein 5.2

BANANA TARTE TATIN



Banana tarte tatin image

Caramel, bananas and buttery pastry work beautifully in this pretty dessert, serve with an indulgent dollop of rum spiced cream

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 50m

Number Of Ingredients 10

100g golden caster sugar
75g butter , cut into cubes
4-5 firm bananas
pinch of sea salt
1 orange , zested
500g pack ready-rolled all-butter puff pastry
200ml double cream
1 tbsp icing sugar
1 tbsp dark rum
1 tsp cinnamon

Steps:

  • Heat oven to 200C/180C fan/gas 6. Melt the sugar and butter together on a low heat without stirring the mixture. Once the sugar has melted, turn up the heat and bubble until it turns a deep caramel colour. If the butter separates from the caramel, take the pan off the heat and add 1 tbsp of warm water, stirring until the butter emulsifies again.
  • Pour the caramel into a 23cm cake tin with a solid base and spread the caramel out quickly with the back of a warm spoon. Slice the bananas into 2cm-thick pieces and arrange them, cut-side down, in concentric circles in the tin, then sprinkle over a pinch of sea salt and half the orange zest.
  • Cut the pastry into a circle 3cm larger than the tin. Lay the pastry on top of the bananas and tuck the edges down inside the tin. Bake in the oven for 25-30 mins until the pastry is risen and cooked through. Whisk the double cream with the icing sugar until soft peaks form. Add the rum, cinnamon and remaining orange zest, and whisk until just combined.
  • Leave the tart to cool in the tin for 5 mins, then carefully turn the tart out onto a large plate, wearing oven gloves in case the hot caramel splashes. Serve with the cream.

Nutrition Facts : Calories 722 calories, Fat 48 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium

BANANA-PECAN CARAMEL TART



Banana-Pecan Caramel Tart image

Bananas, pecans, and caramel marry in this decadent dessert tart that's a twist on pecan pie.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h45m

Yield 8

Number Of Ingredients 15

1 ¼ cups all-purpose flour
1 tablespoon sugar
¼ teaspoon freshly grated nutmeg
⅛ teaspoon salt
½ cup butter
2 tablespoons ice water, plus more as needed
4 small bananas, cut diagonally into 1/2-inch slices
1 cup pecan halves
2 eggs, lightly beaten
½ cup sugar
3 tablespoons butter, melted
1 teaspoon vanilla
1 teaspoon Caramel-flavor ice cream topping
1 tablespoon Vanilla ice cream
Reynolds Wrap® Aluminum Foil

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.

Nutrition Facts : Calories 427.7 calories, Carbohydrate 43.4 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 3.2 g, Protein 5.6 g, SaturatedFat 11.4 g, Sodium 171.1 mg, Sugar 21.2 g

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

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

CARAMELIZED-BANANA TARTLETS WITH BITTERSWEET CHOCOLATE PORT SAUCE



Caramelized-Banana Tartlets with Bittersweet Chocolate Port Sauce image

Categories     Chocolate     Dessert     Bake     Valentine's Day     Banana     Port     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 15

Crust
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup powdered sugar
1/2 cup hazelnuts, lightly toasted, ground
1 teaspoon finely grated orange peel
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all purpose flour
Filling
4 tablespoons (1/2 stick) unsalted butter, divided
6 medium-size slightly under-ripe bananas, peeled, each cut on diagonal into 1/2-inch-thick slices, divided
1/2 cup sugar, divided
6 tablespoons warm water, divided
1 pint premium vanilla ice cream
Bittersweet Chocolate-Port Sauce

Steps:

  • For crust:
  • Using electric mixer, beat first 6 ingredients in medium bowl to blend. Add flour; beat until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 30 minutes.
  • Preheat oven to 350°F. Divide dough into 6 equal pieces. Press 1 piece evenly onto bottom and up sides of each of six 4 1/2-inch-diameter tartlet pans with removable bottoms. Bake crusts until deep golden brown and cooked through, about 25 minutes. Cool crusts completely in pans on rack. (Can be prepared 1 day ahead. Cover and store at room temperature.)
  • For filling:
  • Melt 2 tablespoons butter in large nonstick skillet over medium-high heat until beginning to brown. Add half of bananas to skillet in single layer; cook until bananas brown on bottom, about 45 seconds. Using thin spatula, turn slices over; sprinkle 1/4 cup sugar evenly over bananas. Cook until sugar dissolves and turns golden, occasionally swirling pan, about 3 minutes. Turn banana slices over; add 3 tablespoons warm water and continue cooking until caramel thickens slightly, swirling pan, about 2 minutes. Arrange banana slices in each of 3 tartlet crusts; spoon any caramel from skillet over. Clean skillet, then repeat procedure with remaining butter, bananas, sugar, and water. (Can be prepared 2 hours ahead. Let stand uncovered at room temperature. Warm in 350°F oven 10 minutes before continuing recipe.)
  • Top each tartlet with scoop of vanilla ice cream. Drizzle each tartlet with Bittersweet Chocolate-Port Sauce and serve.

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:

  • Use ripe bananas for the best flavor and texture in your caramelized bananas.
  • To make sure your tart shells are cooked evenly, prick them with a fork before baking.
  • Don't overcook the caramelized bananas, or they will become too soft and mushy.
  • If you don't have a kitchen torch, you can caramelize the sugar on top of the tartlets by placing them under the broiler for a few minutes, watching closely to avoid burning.
  • For a richer flavor, use dark chocolate instead of milk chocolate for the ganache.
  • If you want to make the tartlets ahead of time, you can assemble them and store them in the refrigerator for up to 2 days before serving.

Conclusion:

These caramelized banana tartlets are a delicious and elegant dessert that is perfect for any occasion. With their creamy ganache filling and crispy tart shells, they are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these tartlets a try!

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