BANANA CARAMEL TART
I made a this tart for Father's Day 2 years ago and it was a humungous hit! Deliciously different. Based on a recipe from the Union Square Cafe Cookbook.
Provided by evelynathens
Categories Tarts
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450F.
- For the Crust: In a large bowl, beat butter and sugar, with an electric mixer, until blended.
- Beat in yolk, vanilla, and salt.
- Add flour and beat until moist clumps form.
- Press dough into bottom of 9 inch tart pan with removable bottom.
- Pierce with fork and refrigerate for 1 hour.
- Bake crust until golden (about 15 minutes).
- Cool.
- For the Banana Topping: Reduce oven temperature to 375F.
- Overlap banana slices on crust, covering completely.
- Brush melted butter over banana slices and sprinkle with sugar.
- Bake until just warmed through (4 minutes).
- Drizzle with some caramel sauce (recipe follows).
- Sprinkle with macadamia nuts.
- Serve with ice cream and pass extra caramel sauce around.
- For Caramel Sauce: In a heavy saucepan, heat the cream over medium low heat until bubbles form, along the edges of the pan.
- Keep warm.
- In a heavy saucepan, combine the sugar and lemon juice until well mixed.
- Cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes.
- Remove the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes.
- While cooking, brush the sides of the pan with a wet brush just above the bubbling sugar to keep crystals from forming.
- Stirring constantly, slowly pour in the warm cream.
- Bring to a boil, continuing to stir constantly.
- Cook until slightly thickened, about 3-4 minutes.
- Remove the sauce from the heat, add the butter, and stir until the butter melts and the sauce is smooth.
- Serve immediately or cool to room temperature, then cover tightly and refrigerate for up to two weeks; reheat in a pan of simmering water or a microwave.
Nutrition Facts : Calories 835.1, Fat 57.7, SaturatedFat 28, Cholesterol 155.4, Sodium 292.7, Carbohydrate 79.8, Fiber 4.3, Sugar 53.4, Protein 6.2
BANANA PUDDING TART
This elegant tart has all the hallmarks of the classic banana pudding - sliced fresh bananas, creamy custard, vanilla wafer cookies and sweet meringue - with one new twist: brûléed bananas. The burned sugar over the top of the tart adds a caramel flavor that pairs well with the vanilla custard and bananas.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the crust: Preheat the oven to 350˚ F. Place the cookies and sugar in a food processor and process until finely ground. Add the melted butter and process until it looks like wet sand. Transfer to a 9 1/2-inch fluted tart pan and press into the bottom and up the sides. Bake until golden brown, about 12 minutes. Transfer to a rack and let cool completely.
- Make the filling: Set a large fine-mesh sieve over a medium bowl. Combine the milk, heavy cream, 1/4 cup sugar, the egg yolks, cornstarch and salt in a medium saucepan; whisk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture bubbles, about 5 minutes. Reduce the heat to low and continue cooking for 1 minute, whisking. Remove from the heat and immediately transfer to the sieve; press through with a rubber spatula. Stir in the butter and vanilla. Let cool to room temperature, stirring occasionally.
- Peel and thinly slice 2 bananas and arrange evenly on the bottom of the crust. Gently spread the filling on top of the bananas and smooth the surface. Press a piece of plastic wrap directly on the surface; refrigerate until set, about 2 hours.
- Peel and thinly slice the remaining bananas and arrange them on the tart, overlapping the slices. Sprinkle with sugar and brown with a kitchen torch.
- Make the topping: Bring a few inches of water to a simmer in a medium saucepan over medium heat. Whisk the egg whites, remaining 1/2 cup sugar and the cream of tartar in a large heatproof bowl. Set the bowl over the pan; cook, whisking, until the sugar dissolves, the egg whites are frothy and the mixture is warm, 3 to 5 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until the meringue is cool and stiff peaks form, about 5 minutes. Transfer to a piping bag; pipe the meringue around the edge of the tart. Brown with the torch.
BANANA TARTE TATIN
Caramel, bananas and buttery pastry work beautifully in this pretty dessert, serve with an indulgent dollop of rum spiced cream
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Melt the sugar and butter together on a low heat without stirring the mixture. Once the sugar has melted, turn up the heat and bubble until it turns a deep caramel colour. If the butter separates from the caramel, take the pan off the heat and add 1 tbsp of warm water, stirring until the butter emulsifies again.
- Pour the caramel into a 23cm cake tin with a solid base and spread the caramel out quickly with the back of a warm spoon. Slice the bananas into 2cm-thick pieces and arrange them, cut-side down, in concentric circles in the tin, then sprinkle over a pinch of sea salt and half the orange zest.
- Cut the pastry into a circle 3cm larger than the tin. Lay the pastry on top of the bananas and tuck the edges down inside the tin. Bake in the oven for 25-30 mins until the pastry is risen and cooked through. Whisk the double cream with the icing sugar until soft peaks form. Add the rum, cinnamon and remaining orange zest, and whisk until just combined.
- Leave the tart to cool in the tin for 5 mins, then carefully turn the tart out onto a large plate, wearing oven gloves in case the hot caramel splashes. Serve with the cream.
Nutrition Facts : Calories 722 calories, Fat 48 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
UPSIDE-DOWN BANANA TART RECIPE BY TASTY
Here's what you need: puff pastry, bananas, unsalted butter, brown sugar, vanilla, cinnamon, vanilla ice cream
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375˚F (190˚C).
- Using an 8-inch (20-cm) round cake pan, cut a circle out from the puff pastry. Using a fork, poke holes all over the pastry to provide ventilation. Set aside.
- Cut the tops and bottoms off of the bananas, then halve 2 of the bananas crosswise and set aside.
- In a large saucepan over medium heat, melt the butter, then add the brown sugar and cook until fully incorporated and the sauce appears amber in color, about 5 minutes.
- Add the vanilla and cinnamon. Stir until combined.
- Add the bananas to the pan and cook until softened, about 2 minutes.
- Turn the bananas to fully coat them with the caramel, then remove from the pan. Reserve the caramel.
- Grease the cake pan. Arrange the bananas on the bottom of the pan. Pour over the caramel sauce.
- Cover the bananas with the circle of puff pastry and ensure the edges are tucked into the pan.
- Bake for 30 minutes, or until the pastry is puffed and golden.
- Let cool at room temperature for at least 30 minutes before inverting onto a serving plate.
- Slice and serve with vanilla ice cream.
- Enjoy!
Nutrition Facts : Calories 446 calories, Carbohydrate 59 grams, Fat 23 grams, Fiber 3 grams, Protein 3 grams, Sugar 31 grams
BANOFFEE PIE - BANANA CARAMEL TART
Easy delicious dessert, quite addictive!
Provided by Cosette Khoryati @CosetteKR
Categories Pies
Number Of Ingredients 8
Steps:
- Preparing the Caramel: -Immerse closed can in a pot of water and bring to a boil. -Leave on a simmer or light boil for 3 hours, topping up with water as needed. Be careful, the can should be covered with water at all times or it could explode. -Carefully, take out the can from the boiling water and put it aside to cool completely. -You can do this ahead of time, and put the can in the refrigerator or even in the cupboard, it stays for months.
- -Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. -Spread the crust mix on the bottom of a spring form tin or a pie plate. -Use the back of a metal spoon to firmly press the biscuit mixture over the base and side of each tin. -Place in the fridge until required.
- -Peel and thinly slice bananas, and arrange over the crust. *(I personally like my pie base to be filled with bananas, they are not an accessory here!) -Dissolve the powder gelatin in a 1/4 cup of hot water, then pour it over the caramel, mix well. *(Originally the banoffee pie does not require gelatin, but I don't like a runny pie, that's why I added the gelatin so that when you cut your pie it holds better. You can definitely do without it) -Pour the caramel mixture over the bananas. Chill. *(Some people like to pour the caramel directly over the crust, when chilled top it with bananas)
- -Whip up the cream with the sugar and vanilla until stiff peaks. -Spread the whipped cream over the chilled pie. Decorate with chocolate shavings, cocoa powder, caramel sauce, nuts etc.
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CARAMELIZED BANANA TART RECIPE - ZOE BEHRENS | FOOD & …
From foodandwine.com
Servings 6Total Time 1 hr 40 mins
- Preheat the oven to 375°. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry to a rough 10-by-15-inch rectangle, then trim it to a neat 9-by-14-inch rectangle. Using a ruler, cut a 3/4-inch-wide strip of dough from each side; you will have 2 long and 2 short strips. Transfer the rectangle to the prepared baking sheet and brush with the egg wash. Set the strips on each side to form a border, pressing firmly to help the dough adhere; brush the strips with the egg wash. Freeze the tart shell until chilled, about 10 minutes.
- Prick the bottom of the tart shell all over with a fork. Bake in the lower third of the oven for about 40 minutes, until the shell is puffed and golden. Press down the center of the shell slightly. Increase the oven temperature to 425°.
- Rub the bananas with the lemon juice. In a skillet, cook the sugar over moderate heat, stirring until melted. Cook without stirring until a medium-amber caramel forms, about 5 minutes. Remove from the heat; whisk in the butter, vanilla seeds and water. Add the bananas and gently turn to coat with the caramel. Arrange the bananas in the tart shell, cut sides up, leaving most of the caramel in the skillet. Drizzle 1/4 cup of the caramel over the bananas. Bake the tart for about 20 minutes, until the bananas are slightly tender. Let cool slightly, then serve with whipped cream or ice cream, passing the remaining caramel on the side.
CARAMEL BANANA TART RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Dessert
- Sift flour into large mixing bowl; add butter. Using fingertips, rub butter into flour until mixture is fine and crumbly. Add almost all the water, mix to a firm dough, adding more water if necessary. Turn onto a lightly floured surface, knead gently until smooth. Brush a shallow 20 cm round flan tin with melted butter or oil. Roll out pastry large enough to cover base and sides of tin. Ease pastry into tin; trim edges. Cover with plastic wrap and refrigerate 30 minutes.
- Preheat oven to moderate 180°C. Cut a sheet of greaseproof paper large enough to cover pastry-lined tin. Line tin with paper and spread a layer of dried beans or rice evenly over paper. Bake for 10 minutes, remove from oven and discard paper and beans. Return to oven for a further 15 minutes or until pastry is lightly golden. Set aside to cool.
- To make Filling: Combine butter, golden syrup and condensed milk in a small pan. Stir over low heat until mixture is smooth. Stir in nuts. Slice banana over pastry base; pour caramel and nut mixture over banana. Bake 15 minutes, set aside to cool completely.
- Place chocolate in a heatproof bowl. Stir over simmering water until chocolate has melted. Using a small paper piping bag, pipe chocolate in a lattice pattern over caramel. Leave a few minutes for chocolate to set and serve immediately with cream or ice-cream.
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