Banana Caramel Tart is a great option if you already tried the banana caramel entremet. If you did, you have extra components that fit perfectly into this tart. And if that mousse cake feels too long to make, this tart is a much quicker build. The flavour is focused on banana and caramel with no milk chocolate component. You can use a banana sponge to keep the flavour tight around banana and caramel. I used the cocoa version of the honey sponge from Honey Cake Medovik Buche de Noel by replacing 50 g of flour with 50 g of cocoa powder. You can also use any neutral sponge you prefer.
What is this recipe
This Banana Caramel Tart is built on a peanut shortcrust base and layered with two levels of salted caramel separated by a soft cocoa sponge. The top is finished with a smooth banana cremeux and a scatter of salted toasted peanuts for texture and flavour contrast. The structure stays clean, the layers hold definition, and the flavour progression moves from nutty to caramel to banana in a tight, modern pastry format.
Why this recipe works
This tart is quick to assemble because the components are efficient, stable, and freezer‑friendly. I used elements already prepared for previous mousse cakes, but even when made from scratch, the workflow is significantly faster than a traditional entremet. The ratios in the caramel, cremeux, and sponge are balanced for clean slicing, controlled sweetness, and a professional finish.
Texture and flavour
The flavour profile is centred on caramel and banana with a light nuttiness from the peanuts. The cocoa sponge adds contrast, softens the sweetness, and gives a structured bite between the caramel layers. Despite the double caramel, the tart stays moderately sweet, consistent with the balance across my recipes.
Video Tutorials For Each Component
Each component has its own dedicated video tutorial so you can follow every technique clearly.
- Banana crèmeux: banana cremeux tutorial
- Caramel for piping: caramel insert tutorial
- Banana sponge: banana sponge tutorial
- Shortcrust tutorial: shortcrust pastry recipe
In addition to the individual tutorials, below you will find the full assembling and cross cut video that shows the complete build from start to finish.
Banana Caramel Tart
Ingredients
Shortcrust Pastry
- 250 g plain flour
- 100 g icing sugar
- 38 g peanut meal
- 2.5 g sea salt
- 138 g cold butter diced 82%
- 50 g whole egg
Banana crèmeux (Makes 2 × 16 cm moulds (6.3 inches))
- 165 g bananas peeled
- 30 g sugar for bananas
- 4 g gelatine platinum
- 24 g cold water for blooming
- 150 g heavy cream
- 30 g sugar for cream
- 80 g egg yolks
Caramel insert (Makes 2 × 16 cm moulds (6.3 inches))
- 2 g gelatine powder platinum
- 12 g cold water for blooming
- 65 g sugar
- 65 g glucose syrup
- 25 g water
- 170 g heavy cream 35%
- 55 g butter 82%
- 2 g salt flakes
Banana Sponge (Makes 2 × 16 cm moulds (6.3 inches))
- 85 g egg whites
- 80 g sugar
- 65 g bananas mashed with a fork
- 67 g almond flour
- 28 g icing sugar
- 33 g plain flour
- pinch cinnamon
- pinch salt
Instructions
Shortcrust Pastry
- Add flour, icing sugar, almond meal, and salt to a food processor. Pulse for 5–10 seconds until fully combined.
- Add cold, diced butter and process for 30–60 seconds, or until the mixture resembles wet sand.
- Add the whole egg and blitz just until the dough comes together into a single lump. Do not over-mix.
- Roll the dough between two sheets of parchment paper to 2–3 mm thickness.
- Transfer to a tray and refrigerate until firm, about 15 minutes.
- Line a tart ring or tin with the chilled dough and trim the edges.
- Place the tart ring on a perforated silicone mat set over a tray.
- Bake at 170°C fan for 15–20 minutes, or until golden. No baking weights needed.
Banana crèmeux
- Bloom the gelatine in cold water and set aside.
- Cook the bananas with sugar over medium heat for 5–7 minutes until softened and lightly caramelised. Set aside.
- Bring the cream to a simmer.
- Whisk the egg yolks with sugar. Temper with half of the hot cream, then return everything to the saucepan. Cook to 82 °C (180 °F) while stirring constantly.
- Remove from the heat and add the bloomed gelatine.
- Blend the hot custard with the caramelised bananas until smooth.
- Divide between two 16 cm moulds (6.3 inches).
- Freeze for 6 hours.
Caramel insert
- Bloom the gelatine in the cold water.
- Bring the cream and butter to the boil. Set aside.
- Combine the water, sugar and glucose syrup. Cook to a light amber caramel.
- Pour the hot cream mixture into the caramel while whisking.
- Cook to 105 °C (221°F).
- Remove from the heat, add the gelatine mass and salt flakes.
- Strain and blitz with a stick blender.
- Cover with cling film. Refrigerate for 12 hours to stabilise.
Banana Sponge
- Preheat oven to 160°C (320°F), fan forced.
- Whip the egg whites and sugar to stiff meringue.
- Sift together almond flour, icing sugar, flour, cinnamon and salt.
- Fold mashed banana into the meringue, followed by the dry ingredients.
- Line a tray with a silicone mat and spread batter evenly to 1 cm (0.39 in) height. Or pipe into 16 cm 6.3 inches) rings using a 10 mm nozzle.
- Bake for 15 minutes, until lightly golden and springy.
Video
Notes
Modern Tart Recipe – Contemporary Decoration For A Clean Elegant Finish
A modern tart recipe embraces contemporary decoration that keeps the look refined and intentional. For this Banana Caramel Tart, you can finish the top layer of banana cremeux using a yellow mirror glaze for a smooth, high‑gloss surface. The glaze recipe is here: mirror glaze recipe. Keep the design minimalistic by adding salted peanuts for texture and contrast. If you prefer a more expressive presentation, you can introduce extra decoration elements such as dehydrated bananas or thin pieces of tempered white chocolate to create height, structure and a polished modern finish.
Salted Caramel Tart – Distinctive Salt Balance For A Refined Modern Dessert
A salted caramel tart relies on the right type of salt to achieve its flavour profile, so use salt flakes rather than regular fine salt. Salt flakes dissolve slowly, creating a gentle release of saltiness that enhances the caramel instead of overwhelming it. The amount used in this recipe is designed to deliver a distinctive salted character, but you can reduce the quantity if you prefer a softer balance.
Caramel Tart Recipe – Inspiration Ideas For Modern Caramel Desserts
A caramel tart recipe can take many creative directions, and exploring variations helps refine your own style. If you are looking for caramel‑focused inspiration, try this peanut caramel tart for a rich, nutty profile. Or, if you need something more shelf stable, these soft toffee nut bars offer a caramel base that holds beautifully at room temperature and works well for gifting or storage.
Banana Tart Recipe – Modern Banana Dessert Inspiration
A banana tart recipe can take many shapes in modern pastry, especially when you explore flavour combinations that add brightness or depth. If you want a banana‑forward idea with a fresh fruit balance, try this banana passion fruit milk chocolate tart recipe which layers acidity, sweetness and smooth textures in a clean contemporary style. This type of build shows how banana can move beyond classic pairings and become part of a more refined, modern dessert profile.
FAQ
- How long does a Banana Caramel Tart last
Once assembled and topped with banana cremeux, the tart keeps for up to 72 hours in the fridge. The shortcrust stays crisp, the caramel remains stable, and the banana layer holds its texture within this time frame.
- Can I freeze any part of this tart
The tart itself is not freezable. Only the banana cremeux can be frozen on its own before assembly.
- How to defrost the banana cremeux correctly
The banana layer is thin, so it defrosts within 2 to 3 hours in the fridge. Slow defrosting preserves clean edges, prevents condensation, and keeps the cremeux smooth.
- Can I make the components ahead of time
Yes. The caramel and the cocoa sponge can be prepared 1 to 2 days in advance and kept refrigerated. The shortcrust can be baked the day before. Assemble the tart on the day of serving for the best texture.
Best Uses for a Banana Caramel Tart
- Individual plated desserts
Portion the components into small moulds for restaurant service. The caramel and cremeux set cleanly, giving precise cuts and controlled textures. - Cake format
Use the caramel, sponge, and banana cremeux as inserts inside a mousse cake. The flavour progression stays identical, only the format changes. - Verrines
Layer caramel, banana cremeux, sponge, and crunch in glasses for a fast, mould free version that keeps the same flavour structure.
Craving more behind‑the‑scenes moments, step‑by‑step videos, and sneak peeks of upcoming recipes?
Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration. And if you want full video tutorials, longer builds, and detailed technique breakdowns, you can also find them on my YouTube channel where everything is filmed with clarity and precision for serious home bakers.