Friday, December 28, 2012

This is such a good flavor combination! I saw a recipe some time ago using  Dulce De Leche, but in my little town in Virginia, I could not find it. So, I had to find a way to make it my own.

Caramel Banana Tart

Start out with a basic 9' pie crust recipe You can find mine here:  Scroll down till you get to the pie crust recipe.


  • 3 ounces (6 tablespoons) unsalted butter
  • 1 cup dark-brown sugar
  • 1 cup heavy cream
  • 1/4 cup cornstarch
  • 3/4 teaspoon salt
  • 2 cups whole milk
  • 4 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 2 medium ripe banana's 


  1. On a lightly floured work surface, roll pie crust to 1/8-inch thickness. Fit into a 9-inch pie dish.( I used a tart pan) Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
  2. Preheat oven to 375 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Carefully remove weights and parchment. Bake until crust is golden brown, 12 to 15 minutes. Let cool completely on a wire rack. (Crust can be stored overnight.)
  3. Melt butter in a medium saucepan over medium heat until butter browns. Stir in sugar until it dissolves, about 5 minutes. Slowly pour 1 cup cream down the side of the pan, stirring constantly until smooth (caramel will bubble). Remove from heat.
  4. Whisk cornstarch, salt, and milk in a small bowl until smooth. Whisk into butter mixture until well combined. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil.)
  5. Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to the saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
  6. Immediately remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally, for 10 minutes.
  7. Cool for 30 mins in the refrigerator 
  8. , then  spoon a thin layer of Caramel onto bottom of crust and then a layer of sliced banana and  repeat layering finishing with caramel.
  9. I topped with cool whip. 
  10. This is so good! I did have just a bit of filling left over, so I might have had just a taste! :)   I hope you Make this and love it like I do!! Till next time , Nana Nita 


  1. I ADORE dulce de leche! And I love what you did with it! Thanks, and Happy New Year! :)
    Love, Joy from Yesterfood

  2. lovely..