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Banana Caramel Tart

14 INGREDIENTS • 11 STEPS • 1HR 25MINS

Banana Caramel Tart

Recipe
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.
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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.
author_avatar
Goya
The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States.

1HR 25MINS

Total Time

$2.00

Cost Per Serving

Ingredients

Servings
8
us / metric
Crust
Maria Cookie
2 pckg
(3.5 oz)
Maria Cookies
Butter
180 mL
Melted Butter
Piloncillo
4 Tbsp
Piloncillo
Natilla Custard
Egg
4
Eggs, divided
Granulated Sugar
65 g
Granulated Sugar
Corn Starch
1 1/2 Tbsp
Corn Starch, sifted
Lemon
1
Lemon, peel
Whole Milk
480 mL
Whole Milk
Cinnamon Stick
1
Cinnamon Stick
Gelatin Sheet
2
Gelatin Sheets
or bloomed
Assembly
Dulce de Leche
150 g
Dulce de Leche
Banana
2
Bananas, sliced
Whipped Topping
Whipping Cream
240 mL
Whipping Cream
or heavy cream
Granulated Sugar
2 Tbsp
Granulated Sugar
plus 2 tsp

Nutrition Per Serving

VIEW ALL
Calories
633
Fat
37.3 g
Protein
9.4 g
Carbs
66.3 g
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author_avatar
Goya
The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States.

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Crust: Add Maria Cookies (2 pckg) to food processor. Pulse until finely crushed. Transfer crushed cookies to medium bowl. Add Butter (180 mL) and Piloncillo (4 Tbsp); 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, separate the Eggs (4) and whisk together egg yolks and Granulated Sugar (65 g) until combined. Add Corn Starch (1 1/2 Tbsp) and whisk until a thick, velvety mixture forms.
step 5
In small saucepan set over low heat, add Lemon Peel (1), Whole Milk (480 mL) and Cinnamon Stick (1). 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 Sheets (2) and whisk until melted. Pass custard through fine-mesh sieve (discard solids) into another medium bowl.
step 8
Assembly: Transfer Dulce de Leche (150 g) to piping bag with corner snipped off and drizzle over baked crusts. Add layer of Bananas (2) 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, Whipping Cream (240 mL) until stiff peaks start to form. Beat in Granulated Sugar (2 Tbsp).
step 11
Transfer whipped topping to another piping bag fitted with desired tip. Pipe over tarts.
step 11 Transfer whipped topping to another piping bag fitted with desired tip. Pipe over tarts.
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