Caramelized Banana & Mascarpone Tart
Ingredients
- Tart Crust
- 1 ¼ cups 160 g all-purpose flour
- ½ cup 113 g cold unsalted butter, cubed
- ¼ cup 50 g granulated sugar
- 1 egg yolk
- 1 –2 tbsp ice water
- Pinch sea salt
- Mascarpone Filling
- 1 cup 225 g mascarpone cheese
- ¼ cup 30 g powdered sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- Caramelized Bananas
- 3 ripe but firm bananas sliced on the diagonal
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- 1 tbsp honey
- Pinch cinnamon
- Tiny pinch sea salt
- Garnish
- Toasted sliced almonds
- Light dusting powdered sugar
- Fresh mint optional
Instructions
- 1️⃣ Make the Tart Shell
- Mix flour, sugar, and salt.
- Cut in butter until crumbly.
- Add egg yolk and water until dough forms.
- Chill 30 minutes.
- Roll out and press into 9-inch tart pan.
- Bake at 375°F (190°C) for 18–20 minutes until golden.
- Cool completely.
- 2️⃣ Prepare Mascarpone Layer
- Whisk mascarpone, powdered sugar, vanilla, and lemon zest until smooth.
- Spread evenly into cooled tart shell.
- Chill 30 minutes.
- 3️⃣ Caramelize Bananas
- In a skillet over medium heat, melt butter.
- Add brown sugar, honey, cinnamon, and salt.
- Add bananas in a single layer.
- Cook 1–2 minutes per side until golden and glossy.
- Remove from heat (do not overcook or they’ll soften too much).
- Cool slightly.
- 4️⃣ Assemble
- Arrange caramelized bananas decoratively over mascarpone layer.
- Brush remaining caramel from pan lightly over bananas.
- Sprinkle toasted almonds and a light dusting of powdered sugar.
Notes
• Arrange in concentric circles or overlapping fan pattern
• Drizzle warm honey just before serving for sheen
• Add a few edible flowers for spring flair

