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Banana Brûlée Tart Recipe with chocolate coconut crust.

Banana Brûlée Tart

Banana Brûlée Tart made with a chocolate coconut crust, vanilla caramel cream filling, and topped with brûlée banana slices.
Course Dessert
Cuisine British
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes



  • 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.

Tart Crust

  • 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.