Caramelized Banana Tart Tatin with Macadamia Crunch and Dark Chocolate Drizzle
This stunning Caramelized Banana Tart Tatin combines the rich flavors of buttery caramelized bananas with the flaky, golden goodness of puff pastry. Enhanced by the crunch of toasted macadamia nuts and drizzled with a luscious dark chocolate sauce, this dessert is a true showstopper. Whether you're entertaining guests or just indulging yourself, this recipe offers a perfect balance of sweetness, texture, and a hint of sophistication. The step-by-step instructions make this delightful treat surprisingly easy to create, guaranteeing a memorable finish to any meal.
6
Servings
483
Calories
9
Ingredients
Ingredients
Frozen Puff Pastry
1 sheet (Defrosted according to package instructions)
Butter
4 tablespoons (Unsalted)
Granulated Sugar
6 tablespoons (For caramelization)
Bananas
5 (Cut into thirds on the bias)
Dark Rum
3 tablespoons (Optional, for flavor)
Toasted Chopped Macadamia Nuts
1/4 cup (For garnish)
Heavy Cream
3/4 cup (For chocolate sauce)
Semisweet Chocolate
1/2 lb (Chopped)
Vanilla Extract
1/2 teaspoon (For chocolate sauce)
Instructions
1
1. Preheat your oven to 400°F (200°C).
2
2. On a lightly floured surface, roll the defrosted puff pastry to about 1/8 inch thick. Using a plate or a cake pan as a guide, trim the pastry into a 10-inch circle. Place the pastry on a baking sheet and refrigerate while you prepare the bananas.
3
3. In an ovenproof 10-inch sauté pan, melt the butter over medium-low heat. Once melted, sprinkle the sugar evenly across the bottom of the pan. Allow the butter and sugar to cook together until the mixture begins to turn golden brown, approximately 3 minutes.
4
4. Carefully arrange the banana pieces in a single, tight layer on top of the caramel. Cook the bananas without stirring for about 2 minutes, allowing them to caramelize.
5
5. Remove the pan from heat and carefully pour in the dark rum. Return the pan to medium-high heat and cook for an additional 2 minutes, allowing the alcohol to cook off and the bananas to absorb the rum flavor.
6
6. Lay the cold puff pastry over the caramelized bananas and cut several slits in the pastry to allow steam to escape during baking.
7
7. Transfer the sauté pan to the preheated oven and bake for about 15 minutes, or until the pastry is golden brown and puffed up.
8
8. Using oven mitts, carefully invert the tart onto a large serving plate. Be cautious as the caramel may be hot. Slice the tart into 6 equal portions.
9
9. For the chocolate sauce, heat the heavy cream in a medium saucepan until it starts to bubble around the edges but is not boiling. Remove from heat, then add the chopped semisweet chocolate and vanilla extract. Whisk until the chocolate is fully melted and the sauce is smooth.
10
10. Serve each slice of tart drizzled with warm chocolate sauce and generously sprinkle with toasted macadamia nuts for an extra crunch.
Nutrition Information
33g
Fat
50g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Caramelized Banana Tart Tatin?
It is a stunning dessert that combines buttery caramelized bananas with a flaky, golden puff pastry base, topped with toasted macadamia nuts and a dark chocolate drizzle.
How many servings does this recipe yield?
This recipe is designed to yield 6 equal servings.
What is the calorie count per serving?
Each serving contains approximately 483 calories.
What temperature should the oven be set to?
Preheat your oven to 400°F (200°C) before baking the tart.
What type of pastry is used for this recipe?
The recipe uses one sheet of frozen puff pastry, defrosted according to the package instructions.
How thick should I roll the puff pastry?
Roll the pastry to about 1/8 inch thick on a lightly floured surface.
What size should the pastry circle be?
Trim the puff pastry into a 10-inch circle using a plate or cake pan as a guide.
Should the butter be salted or unsalted?
The recipe calls for 4 tablespoons of unsalted butter.
How do I prepare the caramel for the bananas?
Melt the butter over medium-low heat, sprinkle sugar evenly, and cook until the mixture turns golden brown, which takes about 3 minutes.
How should the bananas be sliced?
The 5 bananas should be cut into thirds on the bias.
How long do the bananas need to cook in the caramel?
Arrange the bananas in a single layer and cook without stirring for about 2 minutes to allow them to caramelize.
Is the dark rum mandatory for this recipe?
No, the 3 tablespoons of dark rum are optional and used specifically for added flavor.
How do I cook the rum into the tart?
Pour the rum in after removing the pan from heat, then return to medium-high heat for 2 minutes to cook off the alcohol.
Why should I cut slits in the puff pastry before baking?
Slits are cut into the pastry to allow steam to escape while the tart is in the oven.
How long does the tart need to bake?
Bake the tart in the preheated oven for about 15 minutes, or until the pastry is golden brown and puffed.
What is the best way to serve the tart?
Carefully invert the tart onto a large serving plate while warm, slice into portions, and top with chocolate sauce and macadamia nuts.
What type of chocolate is used for the drizzle?
The drizzle is made from 1/2 lb of chopped semisweet chocolate.
How do I make the chocolate sauce?
Heat 3/4 cup of heavy cream until bubbling, remove from heat, add chopped chocolate and vanilla extract, then whisk until smooth.
When should the macadamia nuts be added?
The toasted, chopped macadamia nuts should be sprinkled over the tart just before serving for extra crunch.
What is the total fat content per serving?
Each serving contains 33g of fat.
How many carbohydrates are in a single serving?
There are 50g of carbohydrates per serving.
What is the protein content of this dessert?
Each slice of the tart provides 4g of protein.
What kind of pan is required?
An ovenproof 10-inch sauté pan is needed to cook the caramel and bake the tart.
Can I use a different nut if I don't have macadamias?
While the recipe specifies macadamia nuts for a specific crunch, you could substitute other toasted nuts if preferred.
Does the recipe include fiber information?
Fiber information is not provided for this specific recipe.
Is there vanilla in the tart?
Vanilla extract (1/2 teaspoon) is used specifically in the chocolate sauce, not the tart itself.
What precautions should I take when inverting the tart?
Always use oven mitts because the pan and the caramel will be very hot during the inversion process.
How much sugar is used in the caramel?
The recipe requires 6 tablespoons of granulated sugar for the caramelization process.
Is this recipe suitable for entertaining?
Yes, it is described as a true showstopper and a sophisticated treat perfect for entertaining guests.
What is the preparation for the heavy cream?
The heavy cream should be heated until it starts to bubble around the edges but is not yet boiling.