Banana Brûlée Tart
Banana Brûlée Tart made with a chocolate coconut crust, vanilla caramel cream filling, and topped with brûlée banana slices.
- ¾ Cup plus 1 Tbsp (100g) All Purpose Flour
- ½ Cup (50 g) Buckwheat flour
- ½ Cup (40g) Desiccated Coconut
- ½ 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
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.