Name: Mini Caramel Banana Tarts
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 6 mini tart shells (store-bought or homemade); 2 ripe bananas; 1/2 cup granulated sugar; 2 tbsp unsalted butter; 1/4 cup heavy cream; 1/2 tsp vanilla extract; Pinch of salt; 1 tsp lemon juice (to prevent banana browning)

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Mini Caramel Banana Tarts are a delightful fusion of buttery pastry, sweet banana slices, and luscious caramel. These elegant, bite-sized tarts make for a beautiful and indulgent dessert that’s perfect for entertaining or enjoying a luxurious treat at home.

Why You’ll Love This Recipe

These tarts offer the perfect harmony of crisp crust, creamy filling, and the natural sweetness of bananas topped with smooth caramel. They are easy to assemble, customizable, and portioned for convenience—ideal for dinner parties, tea time, or holiday platters.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

tart shells (store-bought or homemade shortcrust pastry)
ripe bananas
granulated sugar
unsalted butter
heavy cream
vanilla extract
salt
lemon juice (to prevent banana browning)

Tips by Elsa:

Use firm, ripe bananas for the best texture and flavor.
If making homemade caramel, stir constantly and use low heat to avoid burning.
Allow caramel to cool slightly before assembly to prevent soggy tart shells.

directions

If using homemade tart dough, roll and bake tart shells according to instructions. Let cool completely.
In a heavy saucepan, melt sugar over medium heat until golden. Carefully add butter and stir until incorporated.
Slowly add cream and stir until the mixture is smooth. Remove from heat and mix in vanilla and salt. Let cool slightly.
Slice bananas and lightly toss in lemon juice to preserve color.
Fill each tart shell with a spoonful of caramel, then top with banana slices.
Drizzle with additional caramel and chill for at least 30 minutes before serving.

Tips by Elsa:

Drizzle caramel just before serving for the best presentation.
Sprinkle a pinch of sea salt over the top for a salted caramel twist.
Use a piping bag for neat, even caramel application.

Servings and timing

Serves: 6 mini tarts
Preparation time: 15 minutes
Cooking time: 15 minutes
Chilling time: 30 minutes
Total time: 1 hour

Variations

Nutty: Add chopped pecans or walnuts on top for crunch.
Chocolate base: Spread a thin layer of melted chocolate in the shell before adding caramel.
Tropical: Add shredded coconut or a dash of rum to the caramel.
Cream cheese layer: Add a thin base of sweetened cream cheese under the banana.
Vegan: Use dairy-free butter and coconut cream in the caramel.

Tips by Elsa:

Make tart shells a day ahead and store airtight to save time.
Serve chilled for a firmer texture or slightly warmed for a softer caramel.

storage/reheating

Store assembled tarts in the refrigerator for up to 2 days. For best results, add banana slices just before serving. Avoid freezing, as bananas do not hold texture well after thawing.

Tips by Elsa:

To keep the pastry crisp, store caramel separately and assemble just before eating.
If caramel thickens in the fridge, warm slightly before using.

FAQs

Can I use store-bought caramel?

Yes, but homemade offers richer flavor and texture.

How do I keep bananas from browning?

Toss banana slices in lemon juice before placing on tarts.

Can I make these in a standard muffin tin?

Yes, use tart liners or carefully shape dough into the wells.

Are these freezer-friendly?

No, bananas do not freeze well and the texture suffers.

What kind of bananas work best?

Use firm, ripe bananas—not overly soft or green.

Can I use dulce de leche instead of caramel?

Yes, it makes a thicker, more decadent filling.

Can I make this dairy-free?

Yes, substitute butter and cream with vegan alternatives.

Can I serve these warm?

Yes, but they are best slightly chilled to help the caramel set.

Do I need to bake the tart shells?

If using raw pastry dough, yes. Pre-baked store shells can be used as-is.

What can I serve these with?

Whipped cream or a scoop of vanilla ice cream adds a luxurious touch.

Conclusion

Mini Caramel Banana Tarts are elegant, delicious, and simple to prepare. They offer a stunning combination of sweet banana and silky caramel in a crisp pastry shell—perfect for when you want a show-stopping dessert in bite-sized form.

Tips by Elsa:

Always cool the caramel before adding to tarts to maintain crust texture.
Use a serrated knife to slice bananas cleanly and evenly.
Dust with powdered sugar just before serving for a professional finish.

Mini Caramel Banana Tarts

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Mini Caramel Banana Tarts are elegant, bite-sized treats with a crisp tart shell, rich homemade caramel, and fresh banana slices—ideal for entertaining or indulging in a luxurious dessert.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: 6 mini tarts 1x
Category: Dessert
Method: No-Bake (with pre-baked shells)
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

6 mini tart shells (store-bought or homemade)
2 ripe bananas
1/2 cup granulated sugar
2 tbsp unsalted butter
1/4 cup heavy cream
1/2 tsp vanilla extract
Pinch of salt
1 tsp lemon juice (to prevent banana browning)

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Instructions

If using homemade tart dough, roll and bake tart shells as directed. Let cool completely.
In a heavy saucepan, melt sugar over medium heat until golden and bubbling. Stir constantly to avoid burning.
Carefully add butter and stir until fully incorporated.
Slowly pour in cream while stirring; continue to stir until smooth. Remove from heat and add vanilla and salt. Let cool slightly.
Slice bananas and toss with lemon juice to preserve color.
Fill each cooled tart shell with a spoonful of caramel sauce.
Top with banana slices and drizzle with additional caramel.
Chill in the refrigerator for at least 30 minutes before serving.