Banana Caramel Tart

Name: Banana Caramel Tart
Prep time: 60M
Total time: 85M
Yield: 8 Servings
Ingredients: 2 pkgs. GOYA® Maria Cookies; ¾ cup butter, melted; ¼ cup GOYA® Brown Sugar – Panela or Piloncillo, grated; 4 egg yolks; ⅓ cup granulated sugar; 1½ tbsp. cornstarch, sifted; Peel from 1 lemon; 2 cups milk; 1 GOYA® Cinnamon Stick; 2 sheets gelatin, bloomed; ½ cup GOYA® Dulce de Leche – Milk Caramel Spread; 2 bananas, sliced; 1 cup heavy or whipping (35%) cream; 2 tbsp. plus 2 tsp. granulated sugar

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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® <a title="Maria Cookies" href="https://goya.com/en/products/maria-cookies" data-udi="https://goya.com/en/products/maria-cookies">Maria Cookies</a> 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.

Total Time

85m

Prep Time:60m

Yields:8 Servings

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Ingredients

Crust:

2 pkgs.
(3.5 oz.)

GOYA® Maria Cookies

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¾ cup

butter, melted

¼ cup

GOYA® Brown Sugar Cane – Piloncillo, grated

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Natilla Custard:

egg yolks

⅓ cup

granulated sugar

1½ tbsp.

cornstarch, sifted

Peel from 1 lemon

2 cups

milk

GOYA® Cinnamon Sticks

sheets gelatin, bloomed

Assembly:

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

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Directions

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.

Products in this Recipe

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Maria Cookies

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Brown Sugar Cane – Piloncillo

Cinnamon Sticks

Dulce de Leche – Milk Caramel Spread

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