These Banana Caramel Cheesecake Tartlets marry a buttery, crumbly shortcrust base with a silky cream cheese filling, ripe banana slices, and a swirl of caramel condensed milk.
Finished with a dusting of grated dark chocolate, they elevate simple pantry ingredients into an elegant, bite-sized dessert. Perfect for brunches, afternoon tea, or festive gatherings, this recipe walks you through making individual tartlets—ideal for portion control and presentation.
You’ll learn how to create a foolproof shortcrust dough, blind-bake it to golden perfection, and whip together a stabilized cheesecake filling that holds its shape. With minimal fuss and maximum flavor contrast—sweet bananas, tangy cream cheese, and rich caramel—these tartlets are destined to become a household favorite.
Ingredients
For the Shortcrust Tart Shells (makes 12)
180–200 g (1½ cups) all-purpose flour
100 g (⅓ cup + 1 Tbsp) unsalted butter, cold and cubed
1 large egg
50 g (¼ cup) granulated sugar
5 g (1 packet) vanilla sugar or 1 tsp vanilla extract
Pinch of salt
For the Banana Caramel Cheesecake Filling
1–2 ripe bananas, peeled and sliced
200 g (7 oz) cream cheese (e.g., Philadelphia), softened
30 g (3 Tbsp) powdered sugar
100 ml (½ cup) heavy whipping cream (33–36% fat)
200 g (7 oz) caramel condensed milk (dulce de leche)
For Decoration
20–30 g dark chocolate, finely grated or shaved
Equipment
12-cup muffin tin or 12-hole tartlet pan
Paper or silicone liners (optional)
Mixing bowls (one large, one medium)
Pastry cutter or two knives (for cutting in butter)
Whisk and electric hand mixer or stand mixer
Rolling pin (if you choose to roll dough)
Fork (for docking)
Baking weights (dried beans or rice)
Grater or microplane for chocolat
These Banana Caramel Cheesecake Tartlets marry a buttery, crumbly shortcrust base with a silky cream cheese filling, ripe banana slices, and a swirl of caramel condensed milk.
Finished with a dusting of grated dark chocolate, they elevate simple pantry ingredients into an elegant, bite-sized dessert. Perfect for brunches, afternoon tea, or festive gatherings, this recipe walks you through making individual tartlets—ideal for portion control and presentation.
You’ll learn how to create a foolproof shortcrust dough, blind-bake it to golden perfection, and whip together a stabilized cheesecake filling that holds its shape. With minimal fuss and maximum flavor contrast—sweet bananas, tangy cream cheese, and rich caramel—these tartlets are destined to become a household favorite.
Ingredients
For the Shortcrust Tart Shells (makes 12)
180–200 g (1½ cups) all-purpose flour
100 g (⅓ cup + 1 Tbsp) unsalted butter, cold and cubed
1 large egg
50 g (¼ cup) granulated sugar
5 g (1 packet) vanilla sugar or 1 tsp vanilla extract
Pinch of salt
For the Banana Caramel Cheesecake Filling
1–2 ripe bananas, peeled and sliced
200 g (7 oz) cream cheese (e.g., Philadelphia), softened
30 g (3 Tbsp) powdered sugar
100 ml (½ cup) heavy whipping cream (33–36% fat)
200 g (7 oz) caramel condensed milk (dulce de leche)
For Decoration
20–30 g dark chocolate, finely grated or shaved
Equipment
12-cup muffin tin or 12-hole tartlet pan
Paper or silicone liners (optional)
Mixing bowls (one large, one medium)
Pastry cutter or two knives (for cutting in butter)
Whisk and electric hand mixer or stand mixer
Rolling pin (if you choose to roll dough)
Fork (for docking)
Baking weights (dried beans or rice)
Grater or microplane for chocolat
