Banana Tart with Caramel

Name: Banana Tart with Caramel
Prep time: 1h 40 mins
Cook time: 0 mins
Total time: 1h 40 mins
Yield: 6
Cuisine: Internacional
Ingredients: 400 grams puff pastry, store-bought; 1 egg yolk, mixed with 1 1/2 tablespoons of water; 5 bananas, sliced; 1 1/2 tablespoons lime juice; 1/2 cups sugar; 6 tablespoons unsalted butter; 1/2 vanilla bean, cut lengthwise; 2 tablespoons water; vanilla ice cream, for serving

Lorenza Ávila

This delicious banana tart is made with store-bought puff pastry and tastes great.

Reviewed by Editorial Team of Kiwilimón

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Ingredients

Servings

400 grams puff pastry, store-bought
1 egg yolk, mixed with 1 1/2 tablespoons of water
5 bananas, sliced
1 1/2 tablespoons lime juice
1/2 cups sugar
6 tablespoons unsalted butter
1/2 vanilla bean, cut lengthwise
2 tablespoons water
vanilla ice cream, for serving

Preparation

1h 40 mins

0 mins

Medium

Preheat the oven to 190 degrees.
On a clean surface with a little flour, form a square of 25 cm on each side.
With a sharp knife, cut a 2 cm border on each side of the square.
Place parchment paper on a baking sheet and place the square of puff pastry on top.
With the egg yolk mixed with water, brush the edges of the square and place the cut puff pastry strips on top. Brush them again.
Place the pastry in the freezer until it cools and hardens, about 10 minutes.
With a fork, poke holes in the tart (not on the edges). Bake in the oven for 40 minutes until it puffs up and browns slightly.
After 40 minutes, take it out of the oven and gently push down the center of the pastry with your fingers.
Put it back in the oven, increasing the temperature to 220 degrees.
Slice the bananas and cover with lemon juice (to prevent them from turning black).
In a pan, cook the sugar over medium heat until it turns to caramel. Cook WITHOUT MOVING until it turns amber, about 5 minutes.
Remove the pan from the heat and add the butter, vanilla seeds, and water. Whisk to combine everything well.
Add the bananas and carefully coat them in the caramel.
Arrange the bananas on top of the tart and cover with 1/4 cup of the remaining caramel.
Bake for 20 minutes until the bananas are soft.
Let cool for a few minutes and serve with vanilla ice cream, drizzling the remaining caramel on top to taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

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