Banana Caramel Tart


Units %
Sweet Paste
Margarine New Mrs. J 434g 0
Fat Mandy's 434g 0
Icing Sugar 434g 0
Egg 87g 0
Pastarom Vanilla 9g 0
Cake Flour 1302g 0
Sweet Paste total 0
Sweet Paste Topping
Caramel 200g 0
Banana 1000g 0
Lemon Juice 100g 0
Sweet Paste Topping total 0
Caramel Cream Filling
Ambiante 2000g 0
Caramel 600g 0
Caramel Cream Filling total 0
Caramel Vermicelli 30g 0
Topping total 0

Working Method

Sweet Paste
  1. Beat Mrs. J, Mandy's and sugar until light and fluffy.
  2. Add egg and vanilla essence slowly till dispersed then mix in flour on slow till sides of bowl are clear.
  3. Roll sweet paste ± 3 mm thick, cut with a cake ring and line foil shape 3001p, trim edges.
  4. Bake sweet paste for ± 10 minutes until golden in colour at 210°C. Spread little red cherry pie filling on base.

Sweet Paste Topping
  1. Spread caramel onto baked tart base.
  2. Slice banana and add a little lemon juice to prevent banana from going brown. Place banana on top of caramel.

  1. Mix Caramel and cream together.
  2. Pipe caramel cream onto banana and caramel, 260g make sure that the bananas are covered completely.
  3. Sprinkle with caramel vermicelli.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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