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.