Description
Mini Caramel Banana Tarts are bite-sized desserts featuring crisp tart shells filled with ripe banana slices and rich, silky caramel, finished with optional whipped cream or sea salt for an elegant, indulgent treat.
Ingredients
Units
Scale
- 12 mini tart shells (homemade or store-bought)
- 2 ripe bananas, sliced
- 1/2 cup soft caramel candies or 1/2 cup caramel sauce
- 1/4 cup heavy cream (for thinning caramel if needed)
- 2 tbsp butter (if making caramel from scratch)
- 1/4 cup brown sugar (if making caramel from scratch)
- 1/2 tsp vanilla extract
- Pinch of sea salt (optional for garnish)
- Whipped cream or mascarpone (optional topping)
Instructions
- If making caramel from scratch, melt brown sugar and butter in a saucepan over medium heat. Stir in cream and cook until thickened. Add vanilla and a pinch of sea salt, then let cool slightly.
- If using soft caramels, melt with a splash of cream in a saucepan or microwave until smooth. If using jarred caramel sauce, warm gently until pourable.
- Preheat oven to 350°F (175°C). Bake tart shells for 5 minutes if store-bought, or ensure homemade ones are fully baked and cooled.
- Place 1–2 banana slices into the bottom of each tart shell.
- Spoon caramel sauce over bananas to fill the tart shells.
- Drizzle additional caramel on top or garnish with whipped cream, mascarpone, or sea salt as desired.
- Chill tarts in the refrigerator for at least 20–30 minutes before serving. Serve chilled or at room temperature.
Notes
- Brush banana slices with lemon juice to prevent browning.
- Use high-quality caramel or dulce de leche for best flavor.
- Assemble just before serving to preserve texture.
- Add nuts or melted chocolate for variation.
- Do not freeze assembled tarts—store components separately if prepping ahead.
Nutrition
- Serving Size: 1 tart
- Calories: 170
- Sugar: 14g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg