Banana Fosters Custard Tart

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Banana Fosters Custard Tart—Deliciously creamy vanilla bean and spiced-rum custard, brûléed fresh bananas, finished with a brown sugar caramel sauce that is all inside a buttery pâté sucrée pastry shell.

Skip to Recipe | Good to Knows

Hi!

I love bananas, I love caramel, and so, of course, I love banana fosters! I recently partnered with Eagle Brand®  to bring you something special for the Spring/Easter season, and my mind instantly went to the tropics; as I brainstormed flavor combinations, bananas and caramel kept staying at the top of my list, then it hit me: Bananas Fosters. I knew that the rest would fall into place, and it sure did! 

This tart starts with a base of pâte sucrée – pronounced “pat-sue-cray” – which is the French term for sweet pastry dough, and although it feels intimidating, it’s anything but. The dough comes together in a food processor; is very forgiving to cracks and tears as it’s very playable —think playdoh — and requires minimal pastry skills. I like to call this the fool-proof, impress-the-party dough! Once you try it, it will stay in your baking arsenal for sure. 

This vanilla bean and spiced-rum custard is straightforward to assemble, as is the brûléed bananas and caramel sauce. That said, the individual components do need to be made in order of the recipe as this tart should be served and enjoyed immediately after finishing the topping of brûléed bananas and caramel sauce, so please read the recipe in its entirety before starting. Make your pâte sucrée ahead of time; you may even bake the custard filling up to two days beforehand, but make sure your bananas and caramel are done right before serving!

I love to create using Eagle Brand® sweetened condensed milk as it allows for so many versatile moments in baking — from cakes to frosting and to fillings, it's always stocked in my pantry.

If you do make this Banana Fosters Custard Tart, and I hope you do, I'd love to share in that moment with you. Tag me on Instagram @foxandcrane and use my hashtag #foxandcrane so I may see your baking adventures.

xo -Jase

…Good to Knows…

Pâte Sucrée
The pâte sucrée dough may be made 1 day ahead and stored in the refrigerator. When ready to use, let the dough stand at room temp for 5 minutes before rolling out. Pâte Sucrée may also be frozen for up to 4 months. When ready to use, allow the dough to thaw overnight in the refrigerator, followed by allowing the dough to sit at room temp for 5 minutes before rolling out.

Eagle Brand® Sweetened Condensed Milk can be a custard? 
It sure can become custard! I love using Eagle Brand® sweetened condensed milk in recipes, period. It’s at the top of my pantry staples; I always have a stash of cans in my panty because of its versatility and adaptability. When you are in need of a fail-proof custard, a simple can of Eagle Brand will be your savior! Directions to make this simple and very versatile custard filling are in the recipes Method section below.

Not all Bananas are created equal; ripeness is key!
When selecting a banana, you must consider its ripeness; is it too green and starchy? Is it too brown and mushy? The best bananas for this tart are ones that have no visible green hues and only a few noticeable brown markings. These bananas have the perfect amount of sweetened, will hold their structure when slicing, as well as when brûléed.

…Additional Tidbits…

What is a Banana Fosters?
According to Wikipedia, Banana Fosters is an American-created dessert originating in New Orleans, Louisiana in 1951. Traditionally consisting of bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur, this dessert, although simple in theory, is complex with flavors that have inspired many adaptations over the years from french toast, tarts, cakes, milkshakes, and crepes.

May I bake the custard tart ahead of time?
Yes, the custard tart may be baked and made up to 2 days in advance, without the banana caramel topping. On the day you are ready to serve and enjoy the tart, that is when you will prepare and finish the tart for serving.  

May the tart be flambéed?
Yes, for a more traditional banana fosters, you may flambée the tart! Drizzle additional rum atop the finished tart moments before serving, igniting the rum with a butane torch. The flame will dissipate as the liquor burns off.

For a full list of recipes, check out the Recipe Index

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Batch Size: Single 8-inch Tart

Developed by: Jase Kingsland-Shim

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Banana Fosters Custard Tart

Banana Fosters Custard Tart—Deliciously creamy vanilla bean and spiced-rum custard, brûléed fresh bananas, finished with a brown sugar caramel sauce that is all inside a buttery pâté sucrée pastry shell.

Ingredients

Pâte Sucrée

• 1 ¾ cup (216g) all-purpose flour
• ⅓ cup (30g) almond flour
• ⅔ cup (80g) powdered sugar
• ¼ cup or 1 stick (113g) unsalted butter, chilled and cut into cubes
• pinch of kosher salt
• 1 large brown egg, lightly beaten
• 1 tsp vanilla bean paste, or the seeds from one vanilla bean pod

Vanilla Bean & Spiced-Rum Custard

• 1 can (396g) Eagle Brand sweetened condensed milk
• ¼ cup (60ml) boiling water
• 3 tbsp (45ml) spiced-rum
• 2 tsp vanilla extract
• 1 tsp vanilla bean paste, or the seeds from one vanilla bean pod
• 2 large brown egg yolks
• 1 large brown egg
• 1 tsp kosher salt

Brûléed Bananas

• 2-3 fresh bananas, depending on size
• 5 tbsp granulated white sugar

Caramel Sauce

• 4 tbsp (56g) unsalted butter
• ⅔ cup (133g) dark brown sugar
• 1 tbsp (15m) spiced-rum
• pinch of kosher salt
• 1 tsp vanilla bean paste, or the seeds from one vanilla bean pod

Optional Serving Suggestions

• vanilla ice cream
• whipped cream
• crème anglaise
• sour cream

Method

Pâte Sucrée

1. As always, take this moment to weigh out, gather and prepare all ingredients prior to mixing.
2. In the bowl of a food processor, add both flours, chilled butter, powdered sugar, and salt. Pulse until you get a coarse mixture similar to the texture of bread crumbs.
3. Add the beaten eggs and vanilla. Pulse until the mixture comes together and pulls away from the sides of the bowl.
4. Remove the dough from the food processor and quickly shape dough into a compact, round disk. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour.
5. You may mix the dough and refrigerate up to three days in advance.
6. When ready to par-bake your tart shell, remove dough from the refrigerator and let stand at room temp for 5 minutes before rolling it out.
7. On a lightly floured surface, roll the dough out into a circle that is 1/4-inch thick and 11-inches wide in diameter. Place the rolled-out dough into the 9-inch tart mold and press into the mold, trimming off any excess. Place tart shell back into the fridge for 30 minutes.
8. Preheat the oven to 375˚f / 190˚c.
9. Once the oven is ready, cover the top of your tart dough with a sheet of parchment paper (or aluminum foil), then top with a layer of dried beans or pie weights, so that your tart keeps its shape while baking. Par-bake the pastry dough for 20 minutes.
10. Remove the parchment paper and weights, then continue baking for another 12-15 minutes, until the dough is slightly golden and baked throughout.
11. Remove tart shell from oven and allow to cool. Reduce the oven temperature to 350˚f/180˚c while you prepare the vanilla rum custard filling.

Vanilla Bean and Spiced-Rum Custard

1. In a large-size bowl, combine sweetened condensed milk, vanilla, rum, and salt, whisking well to combine. Next, add the eggs, one at a time, whisking to incorporate fully.
2. Do not overbeat the filling as you do not want to incorporate too many air bubbles.
3. Pour the custard filling into the cooled tart shell, smoothing the top with an off-set spatula.
4. Place the tart into the oven, on the middle rack, and bake at 350˚f/180˚c for 22-24mins.
5. You are looking for the custard’s edges to have set, while the custard’s center has a slight jiggle like Jell-O.
6. Once you have the jiggle in the center, remove the tart and allow it to completely cool to room temp before adding the brûléed bananas and caramel sauce.

Brûléed Bananas

1. Peel and slice bananas in half lengthwise, and place on a heat-proof plate or sheet pan.
2. Generously sprinkle the cut side of the bananas with sugar.
3. With a butane torch, begin to brûlée
4. the sugar, moving the flame evenly back and forth until the sugar has caramelized to a rich golden brown.
5. Allow the brûléed bananas to cool as you prepare your caramel sauce.

Caramel Sauce and Serve

1. In a small heavy-bottomed pan, over medium heat, melt butter, then add sugar and heavy cream and stir until the perimeter of the mixture is bubbling, then reduce heat and cook for an additional 3-5 minutes.
2. Remove from heat, stir in vanilla and salt, and cool for 3-5 minutes while preparing the tart for serving.
3. To serve, place brûléed bananas atop the tart. Pour caramel over bananas and onto the tart surface. Slice, and enjoy!
4. For a Flambéed Bananas Fosters Tart, simply drizzle additional rum atop the finished tart before igniting the rum with a butane torch. The flame will dissipate as the liquor burns off.

Good to Knows:

Pâte Sucrée

The pâte sucrée dough may be made 1 day ahead and stored in the refrigerator. When ready to use, let the dough stand at room temp for 5 minutes before rolling out. Pâte Sucrée may also be frozen for up to 4 months. When ready to use, allow the dough to thaw overnight in the refrigerator, followed by allowing the dough to sit at room temp for 5 minutes before rolling out.

Eagle Brand® Sweetened Condensed Milk can be a custard? 

It sure can become custard! I love using Eagle Brand® sweetened condensed milk in recipes, period. It’s at the top of my pantry staples; I always have a stash of cans in my panty because of its versatility and adaptability. When you are in need of a fail-proof custard, a simple can of Eagle Brand will be your savior! Directions to make this simple and very versatile custard filling are in the recipes Method section below.

Not all Bananas are created equal; ripeness is key!

When selecting a banana, you must consider its ripeness; is it too green and starchy? Is it too brown and mushy? The best bananas for this tart are ones that have no visible green hues and only a few noticeable brown markings. These bananas have the perfect amount of sweetened, will hold their structure when slicing, as well as when brûléed.

https://www.foxandcrane.com/recipe/bruleed-banana-fosters-vanilla-spiced-rum-custard-tart

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