Banana Caramel Tart Recipe
Overview
This Banana Caramel Tart is a decadent dessert that combines the rich flavors of caramel, buttery crust, and fresh bananas, topped with a delightful drizzle of homemade caramel sauce and crunchy macadamia nuts. Inspired by a recipe from the Union Square Cafe Cookbook, it’s perfect for occasions like Christmas, brunches, or simply satisfying a sweet tooth craving.
- Total Time: 1 hour
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Servings: Makes one 9-inch tart
Ingredients
| For the Crust | For the Banana Topping | For Caramel Sauce |
|---|---|---|
| – 1/2 cup butter | – 3 ripe bananas, sliced | – 1 cup heavy whipping cream |
| – 1/4 cup sugar | – 1 tbsp butter, melted | – 1 cup sugar |
| – 1 tsp vanilla extract | – 1 tbsp sugar | – 1 tbsp lemon juice |
| – 1/4 tsp salt | – 1/4 cup chopped macadamia nuts | – 1/2 cup unsalted butter |
| – 1 cup all-purpose flour | – Vanilla ice cream or coconut ice cream |
Instructions
-
Preheat oven to 450°F (230°C).
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-
Make the Crust:
- In a large bowl, beat butter and sugar with an electric mixer until blended.
- Beat in egg yolk, vanilla extract, and salt.
- Add flour and beat until moist clumps form.
- Press dough into the bottom of a 9-inch tart pan with a removable bottom.
- Pierce crust with a fork and refrigerate for 1 hour.
- Bake crust until golden, about 15 minutes. Cool completely.
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Prepare the Banana Topping:
- Reduce oven temperature to 375°F (190°C).
- Arrange banana slices in overlapping rows over the cooled crust, covering it completely.
- Brush melted butter over banana slices and sprinkle with sugar.
- Bake until bananas are just warmed through, about 4 minutes.
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Make the Caramel Sauce:
- In a heavy saucepan, heat heavy cream over medium-low heat until bubbles form around the edges of the pan. Keep warm.
- In another heavy saucepan, combine sugar and lemon juice until well mixed.
- Cover the pan and cook over medium-high heat until the sugar melts and bubbles (about 4 minutes).
- Remove the cover and swirl the pan occasionally until the syrup turns a golden amber color, about 5-8 minutes.
- While cooking, brush down the sides of the pan with a wet brush to prevent sugar crystals from forming.
- Slowly pour in the warm cream, stirring constantly.
- Bring to a boil, stirring constantly until slightly thickened, about 3-4 minutes.
- Remove from heat, add butter, and stir until melted and smooth.
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Assemble the Tart:
- Drizzle warm caramel sauce over the warm banana topping.
- Sprinkle with chopped macadamia nuts.
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Serve:
- Serve the tart warm or at room temperature.
- Accompany each slice with a scoop of vanilla ice cream or coconut ice cream.
- Optionally, pass around extra caramel sauce for those who crave an extra indulgence.
Tips for Success
- Ensure the tart crust is well chilled before baking to prevent shrinking.
- Use ripe bananas for the topping to achieve the best flavor and texture.
- Stir the caramel sauce constantly while cooking to prevent burning or crystallization.
- Let the tart cool slightly before slicing to ensure neat portions.
- Store any leftover caramel sauce in the refrigerator; gently reheat before serving again.
Nutritional Information (Per Serving)
- Calories: 835.1
- Total Fat: 57.7g
- Saturated Fat: 28g
- Cholesterol: 155.4mg
- Sodium: 292.7mg
- Total Carbohydrates: 79.8g
- Dietary Fiber: 4.3g
- Sugars: 53.4g
- Protein: 6.2g
This Banana Caramel Tart is not only visually stunning but also a flavor-packed treat that will impress any dessert enthusiast. Whether it’s for a special occasion or a weekend indulgence, this recipe promises to deliver a delightful combination of sweet, buttery, and fruity goodness that will leave everyone asking for seconds!
