Banana Caramel Tart
You can’t imagine how much you’ll love this delicious tart, and that goes for your guests too! This banoffee pie-like treat is easily made with a base of GOYA® Maria Cookies 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.
Total Time
85m
Prep Time:60m
Yields:8 Servings
Ingredients
Crust:
2 pkgs.
(3.5 oz.)
¾ cup
¼ cup
Natilla Custard:
4
egg yolks
⅓ cup
granulated sugar
1½ tbsp.
cornstarch, sifted
Peel from 1 lemon
2 cups
milk
2
sheets gelatin, bloomed
Assembly:
2
bananas, sliced
Whipped Topping:
1 cup
heavy or whipping (35%) cream
2 tbsp.
plus 2 tsp. granulated sugar
Directions
Step 1
Preheat oven to 350°F.
Step 2
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.
Step 3
Bake for 8 to 10 minutes or until golden, crisp and firm. Let cool completely before filling.
Step 4
Natilla Custard: Meanwhile, in medium bowl, whisk together egg yolks and sugar until combined. Add cornstarch and whisk until a thick, velvety mixture forms.
Step 5
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.
Step 6
Slowly ladle milk mixture into egg yolks mixture, whisking until combined. Ensure not to curdle eggs.
Step 7
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.
Step 8
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.
Step 9
Chill for 2 to 4 hours or until custard is well chilled, set and firm.
Step 10
Whipped Topping: Just before serving, using handheld electric mixer, whip cream until stiff peaks start to form. Beat in sugar.
Step 11
Transfer whipped topping to another piping bag fitted with desired tip. Pipe over tarts.
Note: Garnish also with shaved chocolate or drizzle with melted chocolate if desired.
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Banana Caramel Tart
Prep Time 60m
Total time 85m
Yields: 8 Servings
You can’t imagine how much you’ll love this delicious tart, and that goes for your guests too! This banoffee pie-like treat is easily made with a base of GOYA® Maria Cookies 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.
Ingredients
Crust:
2 pkgs. (3.5 oz.)
¾ cup
¼ cup
Natilla Custard:
4
egg yolks
⅓ cup
granulated sugar
1½ tbsp.
cornstarch, sifted
Peel from 1 lemon
2 cups
milk
2
sheets gelatin, bloomed
Assembly:
2
bananas, sliced
Whipped Topping:
1 cup
heavy or whipping (35%) cream
2 tbsp.
plus 2 tsp. granulated sugar
Directions
Step 1
Preheat oven to 350°F.
Step 2
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.
Step 3
Bake for 8 to 10 minutes or until golden, crisp and firm. Let cool completely before filling.
Step 4
Natilla Custard: Meanwhile, in medium bowl, whisk together egg yolks and sugar until combined. Add cornstarch and whisk until a thick, velvety mixture forms.
Step 5
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.
Step 6
Slowly ladle milk mixture into egg yolks mixture, whisking until combined. Ensure not to curdle eggs.
Step 7
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.
Step 8
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.
Step 9
Chill for 2 to 4 hours or until custard is well chilled, set and firm.
Step 10
Whipped Topping: Just before serving, using handheld electric mixer, whip cream until stiff peaks start to form. Beat in sugar.
Step 11
Transfer whipped topping to another piping bag fitted with desired tip. Pipe over tarts.
Note: Garnish also with shaved chocolate or drizzle with melted chocolate if desired.
