This tart is what would happen if bananas and caramel ran off together. A perfectly acceptable reason to cancel weekend plans and stay in to bake this fudgy-centred, crumbly coconut based banana tart that seems pastry shop level fancy but absolutely doable at home. This tart becomes a real charmer when the bananas have that crackle-finish once it has undergone the blow-torch treatment.
It’s a little bit of a dessert, a little bit of an afternoon tea treat and not even a little difficult to make. It’s unquestionably intensely rich and the coconut biscuit is mandatory to cut that. The secret here is when this luxurious dessert becomes as important as Sunday lunch.
So go on, spoil yourself and make some over the weekend or sooner if you can’t wait.
Bananas has never really been my favourite fruit during my growing up years, yet these days I love every bite of it in a dessert. Mostly those covered with burned brown sugar, dark caramel or any other fudgy-type sweetness.
To make the process, really easy, you could use store bought canned caramel instead of making your own. If you have the time, why not? It’s really easy and so flattering to make it.
Yes it is intensely rich and creamy. If you’re not a sweet tooth, then this one is not for you.
I find that the coconut biscuit crumble cuts that rich sweetness hence the biscuit is important. If you prefer, you could also use crumbled graham crackers which is not a very sweet biscuit either.
CREME BRÛLÉE BANANA TART
Ingredients
- Base
- 1 Pkt tennis biscuits or any coconut biscuits
- 60 g butter
- Filling
- 1 can (397g) condensed milk
- 2 tbsp honey
- 2 tbsp molasses
- 80 g butter
- 1 tsp vanilla essence
- Topping
- 2 bananas (sliced lengthwise)
- 2-3 tbsp castor sugar
Instructions
- Base
- Blitz biscuits into crumbs and add melted butter to form the base.
- Press into a greased baking dish.
- Preheat oven to 180 degree celcius
- Bake base for 5-6 minutes
- Remove and keep aside to cool
- Filling
- Pour the condensed milk into a small saucepan on low to medium heat.
- Add in the butter, vanilla essence, honey and molasses.
- Stir to combine and cook until it all comes together in a thick smooth consistency.
- Pour filling onto baked tart base.
- Bake for 10-12 minutes.
- Remove and keep aside to cool
- Keep in fridge for 2-3 hours
- Topping
- Layer sliced bananas over caramel filling.
- Push slightly to tuck banana into caramel.
- Sprinkle sugar and caramelise with a blow torch.
- Cool slightly before slicing.
- Tart can be stored in the fridge
