If you like the flavors of caramel and bananas you will love this tart. Browned butter and palm sugar give this luscious tart its distinctive flavor!
The Recipe
by volume by weight
crust:
4 tablespoons soft butter 56 grams soft butter
2 tablespoons palm sugar 25 grams palm sugar
1/4 teaspoon salt 1 gram salt
1 large egg yolk 18 grams egg yolk
2/3 cup all purpose flour 80 grams all purpose flour
filling:
4 large egg yolks 72 grams egg yolk
1/2 cup palm sugar 100 grams palm sugar
1/2 cup melted butter 112 grams melted butter
1 teaspoon cinnamon 6 grams cinnamon
1/4 teaspoon salt 1 gram salt
1/4 cup all purpose flour 30 grams all purpose flour
2 large bananas 260 grams bananas
Directions
For the crust, cream together the butter and the palm sugar.
Add the salt and egg yolk and mix to combine.
Add the flour and stir until the dough just comes together.
Wrap in plastic and refrigerate for 1 hour.
Roll the dough out to 1/8″ thick and fit into tart rings. The dough will be delicate so use a small offset spatula to help transfer the dough to the tart rings.
Use the edge of the spatula or the back of a knife to trim the edges of the tart shells.
Refrigerate until firm.
Heat the oven to 325F. Weight the cold tart shells with pie weights or beans in parchment. If you are using new parchment, crinkle it up in your hands and then smooth it back out. This will help it fit down into the corners of your tart shells.
Bake for 10 minutes. The shells should just be set.
Remove the beans and bake another 15 minutes until the shells are golden brown.
For the filling, whisk the yolks and the sugar together until light, approximately 2 minutes. Add the salt and the cinnamon.
Brown the butter over gentle heat. This will take about 5 or 6 minutes.
Gradually whisk the browned butter into the yolk mixture. Whisk in the flour.
Slice the bananas and arrange the slices in each cooled tart shell.
Spoon the filling over the banana slices.
The filling is thick so give a few minutes to settle and make sure all of the banana slices are covered.
Bake until the filling is just set, about 20 minutes.
Let the tarts cool for 15 minutes and then carefully remove the tart rings. The tops will settle a bit as they cool. Dust lightly with powdered sugar if desired.
Alternatives
If you can’t find palm sugar substitute brown sugar. It will work just fine and give a slightly different flavor. The tarts will still be wonderful!
