Banana Caramel Tart
<p>You can’t imagine how much you’ll love this delicious tart, and that goes for your guests too! This <em>banoffee</em> pie-like treat is easily made with a base of GOYA® <a title="Maria Cookies" href="https://goya.com/en/products/maria-cookies" data-udi="https://goya.com/en/products/maria-cookies">Maria Cookies</a> that holds layers of bananas, dulce de leche, custard and whipped cream. The result is a luscious dessert that everyone will ask to have seconds. To make it even more special, garnish with grated chocolate or drizzle with melted chocolate.</p>
Total Time
85m
Prep Time:60m
Yields:8 Servings
Ingredients
Crust:
2 pkgs.
(3.5 oz.)
¾ cup
butter, melted
¼ cup
GOYA® Brown Sugar Cane – Piloncillo , grated
Natilla Custard:
4
<p><span>egg yolks</span></p>
⅓ cup
<p><span>granulated sugar</span></p>
1½ tbsp.
<p><span>cornstarch, sifted</span></p>
<p><span>Peel from 1 lemon</span></p>
2 cups
<p><span>milk</span></p>
2
<p><span>sheets gelatin, bloomed</span></p>
Assembly:
2
<p><span>bananas, sliced</span></p>
Whipped Topping:
1 cup
<p><span>heavy or whipping (35%) cream</span></p>
2 tbsp.
<p><span>plus 2 tsp. granulated sugar</span></p>
Directions
Step 1
<p>Preheat oven to 350°F.</p>
Step 2
<p>Crust: Add Maria cookies to food processor. Pulse until finely crushed. Transfer crushed cookies to medium bowl. Add butter and brown sugar; stir until combined. Press mixture into bottom and sides of eight 4-inch round tart pans.</p>
Step 3
<p>Bake for 8 to 10 minutes or until golden, crisp and firm. Let cool completely before filling.</p>
Step 4
<p>Natilla Custard: Meanwhile, in medium bowl, whisk together egg yolks and sugar until combined. Add cornstarch and whisk until a thick, velvety mixture forms.</p>
Step 5
<p>In small saucepan set over low heat, add lemon peel, milk and cinnamon. Heat mixture, stirring occasionally, for 3 to 5 minutes or until just simmering. Remove from heat and discard lemon peel and cinnamon stick.</p>
Step 6
<p>Slowly ladle milk mixture into egg yolks mixture, whisking until combined. Ensure not to curdle eggs.</p>
Step 7
<p>Transfer custard to another small saucepan set over low heat. Whisk constantly for 5 to 10 minutes or until thickened, ensuring not to curdle eggs. Add bloomed gelatin and whisk until melted. Pass custard through fine-mesh sieve (discard solids) into another medium bowl.</p>
Step 8
<p>Assembly: Transfer dulce de leche to piping bag with corner snipped off and drizzle over baked crusts. Add layer of bananas, then top with custard. Smooth tops.</p>
Step 9
<p>Chill for 2 to 4 hours or until custard is well chilled, set and firm.</p>
Step 10
<p>Whipped Topping: Just before serving, using handheld electric mixer, whip cream until stiff peaks start to form. Beat in sugar.</p>
Step 11
<p>Transfer whipped topping to another piping bag fitted with desired tip. Pipe over tarts.</p> <p>Note: Garnish also with shaved chocolate or drizzle with melted chocolate if desired.</p>
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Banana Caramel Tart
Prep Time: 60m
Total time: 85m
Yields: 8 Servings
<p>You can’t imagine how much you’ll love this delicious tart, and that goes for your guests too! This <em>banoffee</em> pie-like treat is easily made with a base of GOYA® <a title="Maria Cookies" href="https://goya.com/en/products/maria-cookies" data-udi="https://goya.com/en/products/maria-cookies">Maria Cookies</a> that holds layers of bananas, dulce de leche, custard and whipped cream. The result is a luscious dessert that everyone will ask to have seconds. To make it even more special, garnish with grated chocolate or drizzle with melted chocolate.</p>
Ingredients
Crust:
2 pkgs. (3.5 oz.)
¾ cup
butter, melted
¼ cup
GOYA® Brown Sugar Cane – Piloncillo , grated
Natilla Custard:
4
<p><span>egg yolks</span></p>
⅓ cup
<p><span>granulated sugar</span></p>
1½ tbsp.
<p><span>cornstarch, sifted</span></p>
<p><span>Peel from 1 lemon</span></p>
2 cups
<p><span>milk</span></p>
2
<p><span>sheets gelatin, bloomed</span></p>
Assembly:
2
<p><span>bananas, sliced</span></p>
Whipped Topping:
1 cup
<p><span>heavy or whipping (35%) cream</span></p>
2 tbsp.
<p><span>plus 2 tsp. granulated sugar</span></p>
Directions
Step 1
<p>Preheat oven to 350°F.</p>
Step 2
<p>Crust: Add Maria cookies to food processor. Pulse until finely crushed. Transfer crushed cookies to medium bowl. Add butter and brown sugar; stir until combined. Press mixture into bottom and sides of eight 4-inch round tart pans.</p>
Step 3
<p>Bake for 8 to 10 minutes or until golden, crisp and firm. Let cool completely before filling.</p>
Step 4
<p>Natilla Custard: Meanwhile, in medium bowl, whisk together egg yolks and sugar until combined. Add cornstarch and whisk until a thick, velvety mixture forms.</p>
Step 5
<p>In small saucepan set over low heat, add lemon peel, milk and cinnamon. Heat mixture, stirring occasionally, for 3 to 5 minutes or until just simmering. Remove from heat and discard lemon peel and cinnamon stick.</p>
Step 6
<p>Slowly ladle milk mixture into egg yolks mixture, whisking until combined. Ensure not to curdle eggs.</p>
Step 7
<p>Transfer custard to another small saucepan set over low heat. Whisk constantly for 5 to 10 minutes or until thickened, ensuring not to curdle eggs. Add bloomed gelatin and whisk until melted. Pass custard through fine-mesh sieve (discard solids) into another medium bowl.</p>
Step 8
<p>Assembly: Transfer dulce de leche to piping bag with corner snipped off and drizzle over baked crusts. Add layer of bananas, then top with custard. Smooth tops.</p>
Step 9
<p>Chill for 2 to 4 hours or until custard is well chilled, set and firm.</p>
Step 10
<p>Whipped Topping: Just before serving, using handheld electric mixer, whip cream until stiff peaks start to form. Beat in sugar.</p>
Step 11
<p>Transfer whipped topping to another piping bag fitted with desired tip. Pipe over tarts.</p> <p>Note: Garnish also with shaved chocolate or drizzle with melted chocolate if desired.</p>
