Banana Brûlée Tart
15 mins prep30 mins cook
Banana Brûlée Tart made with a chocolate coconut crust, vanilla caramel cream filling, and topped with brûlée banana slices.
0 servings
What you need
2 tbsp honey
½ cup buckwheat flour
½ cup desiccated coconut
½ cup dark brown sugar
2 tbsp cocoa powder
17 tbsp unsalted butter
2 tbsp molasses
2 tsp vanilla extract
2 can sweetened condensed milk
2 tbsp granulated sugar
Instructions
1 Preheat oven to 180°C (350°F). Prepare 11 inch round tart pan with a light coating of cooking spray, then line the bottom with parchment paper. Tart Crust 1 In a medium bowl hand whisk together the flours, coconut, brown sugar, and cocoa. 2 Pour in the melted butter and stir together with a spoon. 3 Spoon the crust mixture into the tart pan. Using your fingers gently spread crust across the bottom and up into the sides of the pan. 4 Bake for 12-14 minutes. ( Place tart pan onto a cookie sheet for baking) Remove from oven and set aside. Make the Filling 1 Add molasses, honey, vanilla, condensed milk and butter pieces to a small saucepan. Cook on low heat, continuing to stir until butter is melted and mixture is slightly thickened. (about 6-8 minutes) 2 Carefully pour the filling mixture into the tart crust. 3 Bake the filled tart for an additional 12-14 minutes or until there is a golden brown crust forming on the filling. 4 Carefully remove tart from oven and let cool for 15-20 minutes. 5 Place in the refrigerator to set for 3-4 hrs or overnight. Assemble 1 Remove tart from fridge. 2 Arrange slice bananas across the top. 3 Sprinkle each banana with white granulated sugar. 4 Take your kitchen blowtorch and brûlée the top of the bananas. 5 Let bananas cool before slicing. 6 You can also set the tart back in the fridge for about 30 minutes. 7 Store in an air tight container in the fridge for 2-3 days.View original recipe