Banana Brulee Tart tastes like a Creme Brulee and a Banana Split that were slammed together. I don’t know how else to describe it! You have a chocolate coconut crust, a creamy caramel vanilla center, and a top layer of brûlée banana slices. Crap, I just forgot what a smoothie was!
I was searching for banana recipe ideas when I came across Donna Hay’s ‘Chocolate Caramel Banana Brulee Slice’. Inspiration immediately takes over when you hear your stomach growling. To make things even more appealing, I already had the ingredients! Settled, I will make a Banana Brûlée Tart. It took a few minor adjustments and a bigger pan to create this interpretation of her recipe.
To develop a slightly different flavor profile I added buckwheat flour for a hint of nuttiness to the crust. I replaced simple syrup in the filling with a mixture of molasses and honey. Plus added a bit of vanilla extract for smoothness. Hope you like it!!
Things You Need for Banana Brûlée Tart:
- To make desiccated coconut, simply take shredded coconut and pulse a few times in a blender or food processor. The coconut will look like powdered snow.
- You will need a large 11 inch circular tart pan.
- A small kitchen torch to melt the sugar and brûlée the bananas.
Tips for Banana Brûlée Tart:
- Line your tart pan with parchment paper.
- Spoon the tart crust into the pan and using your fingertips, gently spread into a thin layer across the bottom and up into the sides.
- Place tart pan on a cookie sheet to bake.
- While tart crust is pre-baking make your filling.
- If you’re not a fan of molasses, swap it out for maple syrup or more honey.
- Stir filling with a wooden spoon and heat until butter is melted. Filling should be slightly thick and pourable.
- Slowly pour filling into crust and carefully place into oven.
- Let it bake 12-14 minutes until the there is a thin brown golden brown crust on filling. It may bubble some, thats ok.
- The filling will still be soft, so carefully remove tart tray from oven. Let it cool about 15 minutes before placing in the fridge.
- Leave in the fridge to set for 3 hrs or overnight.
- Use slightly firm yellow bananas for the top layer. You can use browning ones, but they won’t hold their shape very well.
- Sprinkle granulated sugar over the bananas and brûlée with torch until sugar turns golden brown.
- Store tart in an air tight container in the fridge.
Banana Brûlée Tart
- 3/4 Cup plus 1 Tbsp (100g) All Purpose Flour
- 1/2 Cup (50 g) Buckwheat flour
- 1/2 Cup (40g) Desiccated Coconut
- 1/2 Cup (90g) Dark Brown Sugar
- 2 Tbsp Cocoa Powder
- 8.5 Tbsp (120 g) Unsalted Butter melted
- 2 Tbsp Molasses
- 2 Tbsp Honey
- 2 tsp Vanilla Extract
- 8.5 Tbsp (120 g) Unsalted Butter chopped into pieces
- 2 Cans (790 g) Sweetened Condensed Milk
- 4 Bananas halved lengthwise
- 2 Tbsp Granulated Sugar
Preheat oven to 180°C (350°F). Prepare 11 inch round tart pan with a light coating of cooking spray, then line the bottom with parchment paper.
In a medium bowl hand whisk together the flours, coconut, brown sugar, and cocoa.
Pour in the melted butter and stir together with a spoon.
Spoon the crust mixture into the tart pan. Using your fingers gently spread crust across the bottom and up into the sides of the pan.
Bake for 12-14 minutes. ( Place tart pan onto a cookie sheet for baking) Remove from oven and set aside.
Make the Filling
Add molasses, honey, vanilla, condensed milk and butter pieces to a small saucepan. Cook on low heat, continuing to stir until butter is melted and mixture is slightly thickened. (about 6-8 minutes)
Carefully pour the filling mixture into the tart crust.
Bake the filled tart for an additional 12-14 minutes or until there is a golden brown crust forming on the filling.
Carefully remove tart from oven and let cool for 15-20 minutes.
Place in the refrigerator to set for 3-4 hrs or overnight.
Remove tart from fridge.
Arrange slice bananas across the top.
Sprinkle each banana with white granulated sugar.
Take your kitchen blowtorch and brûlée the top of the bananas.
Let bananas cool before slicing.
You can also set the tart back in the fridge for about 30 minutes.
Store in an air tight container in the fridge for 2-3 days.