Banana Caramel Tart

Banana Caramel Tart
Banana Caramel Tart

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Prep time


Total time

1h 25m




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La Cocina Goya

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.

  • Ingredients
  • Directions


2 pkgs. (3.5 oz.)

GOYA® Maria Cookies

¾ cup

butter, melted

¼ cup

GOYA® Brown Sugar – Panela or Piloncillo, grated

Natilla Custard:


egg yolks


granulated sugar

1 ½ tbsp.

cornstarch, sifted

Peel from 1 lemon

2 cups



GOYA® Cinnamon Stick


sheets gelatin, bloomed


½ cup

GOYA® Dulce de Leche – Milk Caramel Spread


bananas, sliced

Whipped Topping:

1 cup

heavy or whipping (35%) cream

2 tbsp.

plus 2 tsp. granulated sugar


Kitchen View

Step 1

Preheat oven to 350°F.

Step 2

Crust: Add Maria cookies to food processor. Pulse until finely crushed. Transfer crushed cookies to medium bowl. Add butter and brown sugar; 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, whisk together egg yolks and sugar until combined. Add cornstarch and whisk until a thick, velvety mixture forms.

Step 5

In small saucepan set over low heat, add lemon peel, milk and cinnamon. 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 and whisk until melted. Pass custard through fine-mesh sieve (discard solids) into another medium bowl.

Step 8

Assembly: Transfer dulce de leche to piping bag with corner snipped off and drizzle over baked crusts. Add layer of bananas, 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, whip cream until stiff peaks start to form. Beat in sugar.

Step 11

Transfer whipped topping to another piping bag fitted with desired tip. Pipe over tarts.


Note: Garnish also with shaved chocolate or drizzle with melted chocolate if desired.

New from Goya

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