Description
Delicious Mini Banana Caramel Tarts combining sweet bananas with buttery caramel for a perfect dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter (cut into cubes)
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 tablespoons ice water
- 3 medium ripe bananas (sliced)
- 1/2 cup light brown sugar
- 2 tablespoons butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- sea salt flakes (to taste)
- 1/4 cup chopped toasted pecans
Instructions
- Prepare the Dough: Mix flour, sugar, salt, and cold butter cubes until pea-size crumbs form. Add ice water just until dough clings together. Shape into a disc, wrap, and chill 30 minutes.
- Roll & Cut: On a lightly floured surface, roll dough into a ¼-inch-thick sheet. Cut rounds with a 3-inch cutter and gently press each piece into mini tart pan cavities.
- Blind Bake Shells: Preheat oven to 350°F. Line shells with parchment paper and fill with baking weights or dried beans. Bake for 12–14 minutes until edges turn light golden.
- Bake Crisp: Remove weights, then bake shells 3–4 more minutes to fully crisp. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Make Caramel Glaze: In a saucepan over medium heat, melt butter and brown sugar, stirring for about 2 minutes. Whisk in heavy cream and vanilla, then simmer 3–4 minutes until glossy and thick.
- Assemble Tarts: Slice ripe bananas into ¼-inch rounds. Place 3–4 slices in each cooled tart shell, arranging them neatly before drizzling with warm caramel glaze.
- Add Garnish: Garnish tarts with sea salt flakes and chopped toasted pecans for a delightful crunch and balanced sweetness.
Notes
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg