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 CREAM TART WITH SALTED CARAMEL
Steps:
- Place 1 large banana and lemon juice in food processor bowl fitted with metal blade. Cover; process until smooth. Add all remaining filling ingredients. Cover; process until smooth.
- Pour banana mixture into 2-quart heavy saucepan. Cook over medium heat, stirring constantly with whisk, 7-9 minutes or just until mixture comes to a boil and thickens. Remove from heat. Pour filling into bowl. Place plastic food wrap directly onto surface of filling. Refrigerate about 2 hours or until cool.
- Heat oven to 350°F.
- Combine all crust ingredients in bowl; mix well. Press mixture firmly onto bottom and sides of 10-inch tart pan with removable bottom. Bake 10-12 minutes or until lightly browned and set. Cool completely.
- Place chilled whipping cream and powdered sugar into chilled deep bowl; beat at high speed until stiff peaks form. Gently stir 1 1/2 cups whipped cream into cooled filling. Pour into prepared crust. Cover; refrigerate about 3 hours or until set.
- Garnish individual servings with remaining whipped cream and sliced bananas, if desired. Drizzle each serving with about 1 tablespoon warm caramel ice cream topping; sprinkle with sea salt, if desired.
Nutrition Facts : Calories 380 calories, Fat 21 grams, SaturatedFat grams, Transfat grams, Cholesterol 125 milligrams, Sodium 370 milligrams, Carbohydrate 44 grams, Fiber 1 grams, Sugar grams, Protein 5 grams
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
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
TINY BANANA CREAM PIES
These petite pies take very little time to prepare and it's an impressive, delicious dessert. Since my husband's work hours are erratic, we don't eat at the same time every day, so I often have these chilling in the refrigerator several hours in advance of mealtime.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk milk and pudding mix for 2 minutes. Arrange banana slices over tart shell bottoms; top with pudding. , Cover with whipped topping; sprinkle with coconut. Cover and refrigerate until serving. Garnish with additional banana slices if desired.
Nutrition Facts : Calories 258 calories, Fat 10g fat (5g saturated fat), Cholesterol 6mg cholesterol, Sodium 345mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
BANANA CREAM TART
Provided by Delight Fuel
Time 4h15m
Number Of Ingredients 13
Steps:
- Grease a 9 inch tart tin with coconut oil and set aside. To prepare the crust add oats and almonds into a food processor. Process for about 5-10 seconds until coarsely ground. Add dates, coconut oil, maple syrup, almond pulp* and pulse until all dates are incorporated and mixture becomes sticky. Firmly press the mixture into the bottom and sides of the tart pin. Place in freezer for about an hour to set while working on the banana split filling. For the filling add cashews, ¼ cup maple syrup, vanilla extract and coconut oil into a food processor and process until completely smooth (may take up to 5 minutes depending on the quality of the food processor). In a small bowl mash one banana and add to the food processor. Process for another 5-10 seconds. Transfer mixture into a separate bowl and fold in the coconut cream with a spatula until fully combined. To assemble the tart fill the bottom with banana slices. Pour filling into the tart and refrigerate for about 4 hours until fully set. Garnish with bananas and whipped coconut cream. Cover tart and store in the refrigerator for up to 5 days. Optional: Melt chocolate and 1 tbsp maple syrup over low heat. Mix in with the cashew filling before refrigerating.
PRETZEL-CRUSTED BUTTERSCOTCH BANANA CREAM TART
Butterscotch is caramel made with brown sugar. It's like caramel, but a little more interesting. Bananas are always great, but I think the star of this dish is the pretzel crust. It's crispy, buttery, and salty. It really goes well with the sweet vanilla pudding and butterscotch. Plus, it's really fun to say pretzel-crusted butterscotch banana cream.
Provided by Duff Goldman
Categories dessert
Time 1h20m
Yield One 9-inch tart
Number Of Ingredients 23
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
- In the bowl of a food processor fitted with a blade attachment, pulse the pretzels until they're finely ground but not turned to dust. Some pretzel pieces should still be intact. Transfer the pretzel bits to a large bowl. Add the melted butter and brown sugar to the crushed pretzels and stir to combine.
- Place a 9-inch tart pan with removable bottom on the prepared sheet and, using a spoon, fill with the pretzel mixture and shape it so the edges are crisp and it's about 1/4 inch thick all over. Bake for 12 to 16 minutes and cool in the pan on a wire rack.
- Make the filling: Put a damp kitchen towel under a large bowl and whisk together the sugar, cornstarch and salt. (The towel will ensure the bowl doesn't slide around.)
- In a medium saucepan over medium-low heat, warm the milk until it is above room temperature, about 4 minutes. With one hand, start whisking the cornstarch mixture; with the other hand, slowly drizzle the hot milk into the bowl, whisking until all the milk is incorporated.
- Pour the entire mixture back into the saucepan and cook on medium heat until the filling is thick, 2 to 3 minutes. Don't let it boil.
- Using a rubber spatula, pour the filling into a bowl, then stir in the butter and vanilla until the butter is melted and fully incorporated. Cover the bowl with plastic wrap, pressing down to make sure that the wrap and the pudding are touching. Refrigerate until it is cool to touch.
- Make the butterscotch sauce: Clip a candy thermometer to a large saucepan. Add the brown sugar, corn syrup, salt and 3/4 cup of cream to the pan and heat over medium-high heat until it boils, 3 to 5 minutes.
- Turn the heat down to medium-low and slowly heat the sauce until it reaches 234 degrees F, about 10 minutes.
- When the sauce reaches 234 degrees F, take it off the stove and let it cool for 5 minutes. Pour the sauce into a large bowl. Slowly stir in the butter until incorporated with a wooden spoon. Carefully drizzle in the remaining cream and the vanilla while stirring constantly. Cover the bowl with plastic wrap and set aside.
- Make the tart: Arrange half of the banana slices and chocolate chips if using in the bottom of the tart shell. Pour about half of the filling into the tart shell and spread it around evenly. Eat the remaining pudding with a spoon. (It tastes better if you share.)
- Arrange the rest of the bananas and chocolate chips if using on the top of the pastry cream. Put the tart shell in the fridge until you're ready to finish the tart.
- Make the topping: In the bowl of a stand mixer with the whisk attachment, whip the cream cheese until it is light and fluffy, about 2 minutes. Add the confectioners' sugar, vanilla and salt and continue to whip, scraping down the sides as needed, until the mixture is well combined, about 1 minute.
- With the mixer speed on low, drizzle in the cream. Increase the speed and whisk, scraping down the sides as needed, until stiff peaks form, about 2 minutes. Detach the bowl from the mixer and set aside.
- Finish the tart: Remove the tart shell from the fridge. Using a rubber spatula, generously cover the tart with the topping. Artfully drizzle the butterscotch sauce over the pie.
- Using a cheese grater, rasp grater or vegetable peeler, shave milk chocolate over the tart. Slice and serve with more butterscotch sauce.
HOUSE HUFFLEPUFF BANANA CREAM TARTS
Tap into your magical cookery talents with this creamy banana tart. A touch of chocolate and a sprig of mint really bring the flavors down to earth.
Provided by Arlyn Osborne
Categories Dessert
Time 1h20m
Yield 4 Tarts
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Lightly grease four 5-inch tart pans and place on a baking sheet.
- Add pudding mix, milk, and yellow gel food coloring to a large bowl and whisk until combined and thickened slightly, about 5 minutes. Cover with plastic wrap so that the plastic touches the top of the pudding and refrigerate until thickened, about 30 minutes.
- Unroll pie dough. Use a 6-inch cookie cutter to cut 4 rounds of dough total.
- Press rounds of dough firmly into tart pans. Prick dough with fork to prevent bubbles from forming. Bake for 15-20 minutes until golden brown. Let cool completely before removing from tart pans.
- Place a printed checkerboard template under a sheet of parchment. Using a 5-inch cookie cutter, draw four circles on the parchment.
- Add candy melts to a microwave-safe bowl and microwave in 30 second intervals, whisking in between, until melted. Transfer to a piping bag. Using the template, pipe out the 4 rounds of checkerboard pattern. Refrigerate until set, about 10 minutes.
- Peel and cut the bananas into slices. Arrange an even layer of banana slices in the bottom of each cooled crust. Cover with a layer of banana pudding.
- Using a small offset, carefully separate the set checkerboard rounds from the parchment. Place on top of the banana pudding layer, smooth side up.
- Garnish each tart with a small sprig of mint and enjoy!
Nutrition Facts : Calories 669.7, Fat 34.1, SaturatedFat 12.4, Cholesterol 17.3, Sodium 561.4, Carbohydrate 80.8, Fiber 4.8, Sugar 15.5, Protein 11.5
BANANA TARTS
Categories Citrus Fruit Herb Dessert Bake Quick & Easy Orange Banana Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 tarts
Number Of Ingredients 6
Steps:
- Roll out the pastry 1/8 inch thick on a lightly floured surface, cut out two 6-inch rounds, and transfer them to a baking sheet. Arrange the banana slices, overlapping them slightly, on the rounds, covering the rounds completely. In a small bowl stir together the sugar and the cinnamon and sprinkle the mixture evenly over the bananas. Dot the bananas evenly with the butter and bake them in the middle of a preheated 400°F. oven for 25 to 30 minutes, or until the pastry is golden brown.
- While the tarts are baking, in a small saucepan bring the marmalade to a boil with 1 teaspoon water, stirring, and strain it through a fine sieve into a small bowl. Transfer the tarts to a rack, brush them with the strained marmalade, and let them cool to warm.
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
More about "banana cream tart food"
BEST BANANA CREAM TART RECIPE - HOW TO MAKE ... - …
From food52.com
Reviews 1Servings 8-10Cuisine AmericanCategory Dessert
BANANA CREAM TART - HONEST COOKING - RECIPES
From honestcooking.com
Estimated Reading Time 5 mins
- Add milk and vanilla bean and seeds to a medium sized saucepan and over moderate heat, bring to scalding point (just before it boils).
- Beat together the cream, icing sugar, and vanilla extract until it yields soft peaks (you want it softly billowing, not stiff).
BANANA CREAM TART - DELICIOUSLY ORGANIC
From deliciouslyorganic.net
- Whisk together whole cane sugar and water in a small saucepan over medium heat. Bring to a simmer and let mixture simmer for about 5 minutes, or until sugar turns deep amber. Remove from heat and slowly whisk in cream and then butter.
- Heat milk and 1 1/2 tablespoons whole cane sugar over medium heat until steaming. Beat egg yolks, remaining 1 1/2 tablespoons whole cane sugar, and vanilla until thick (about 45 seconds). Whisk in arrowroot until smooth. Slowly pour hot milk over yolks, whisking constantly to avoid clumping. Pour milk/egg mixture into a medium saucepan and heat over medium, whisking constantly until thick, about 3-5 minutes. Transfer to a bowl and cover surface with parchment paper to prevent a skin from forming. Chill for at least 1 hour.
INDIVIDUAL BANANA CREAM TARTS - THE LITTLE EPICUREAN
From thelittleepicurean.com
- Using a stand mixer with a paddle attachment, cream butter, sugar and salt until smooth. Add egg and mix until combined.
- Pour the milk into a large saucepan. Add salt and 3 tablespoons of the sugar. Place over medium-high heat and bring to a boil. Stirring occasionally to make sure the milk does not burn along the sides or bottom of the pan.
- In a medium saucepan, combine sugar and water. Heat over medium-high heat until sugar dissolves. Continue to heat until sugar mixture is lightly golden brown in color. Make sure not to distribute sugar mixture while it is heating up. Do not whisk or stir the pot, otherwise you will get a lumpy caramel.
CARAMELIZED BANANA TART RECIPE - ZOE BEHRENS | FOOD & WINE
From foodandwine.com
- 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.
BANANA CREAM TART - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine AmericanTotal Time 4 hrs 45 minsServings 12Calories 155 per serving
BANANA-CREAM TARTS - TEATIME MAGAZINE
From teatimemagazine.com
RECIPE: SCRUMMY CHICKPEA TART BANANA & CREAM CHEESE MOUSSE ...
From americancuisinerecipes.blogspot.com
BANANA CREAM TARTS - SMUCKER'S
From smuckers.com
MINI BANANA CREAM TARTS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BANANA CHOCOLATE CREAM TART | BANANA TART RECIPE, BANANA ...
From pinterest.ca
BANANA CARAMEL TART RECIPE | ALL4WOMEN FOOD
From all4women.co.za
BANANA CREAM TART - RECIPESLIVING
From recipesliving.com
BANANA CREAM POP TARTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE BANANA CREAM TART RECIPE | MYRECIPES
From myrecipes.com
BANANA CREAM TART - RESTAURANTS - SAN FRANCISCO - CHOWHOUND
From chowhound.com
BANANA COCONUT TARTS - RECIPE - FINECOOKING
From finecooking.com
HOUSE HUFFLEPUFF BANANA CREAM TARTS RECIPE - FOOD.COM ...
From pinterest.ca
BANANA TART RECIPE : SBS FOOD
From sbs.com.au
BANANA CREAM PIE POP TARTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BANANA CREAM TART RECIPE - FOOD NEWS
From foodnewsnews.com
RAW BANANA CREAM PIE - RAWMAZING RAW AND COOKED VEGAN …
From rawmazing.com
BANANA CREAM TART, 1 EACH AT WHOLE FOODS MARKET
From wholefoodsmarket.com
QUICK AND EASY BANANA TART RECIPE
From crecipe.com
BANANA CREAM TART WITH SALTED CARAMEL RECIPE - FOOD NEWS
From foodnewsnews.com
BLUEBERRY BANANA NICE CREAM TART - LITTLE BITS OF REAL FOOD
From littlebitsof.com
44 EASY AND TASTY BANANA TART RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
CHOCOLATE BANANA CREAM TART - RECIPES INSPIRED BY MOM
From recipesinspiredbymom.com
BANANA, COCONUT AND HONEY-CREAM TARTS – GEO FOODS
From foods.geo.tv
HUFFLEPUFF BANANA CREAM TARTS | FOOD.COM - YOUTUBE
From youtube.com
BANANA CARAMEL CREAM TART RECIPE | EAT SMARTER USA
From eatsmarter.com
BANANA CREAM TART - HY-VEE RECIPES AND IDEAS
From hy-vee.com
BANANA CREAM TART - RECIPES - COOKS.COM
From cooks.com
BANANA CREME PIE POP TARTS REVIEW - FOOD RANKERS
From foodrankers.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love