Method
1. Make the Shortcrust Dough
Combine Dry Ingredients: In a large bowl, whisk together 180–200 g flour, 50 g sugar, vanilla sugar (or extract), and a pinch of salt.
Cut in Butter: Add the cold, cubed butter. Using a pastry cutter or two knives, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
Add Egg & Knead: Crack in the egg and gently mix with a fork until the dough starts to come together. Use your hands to lightly knead, bringing the dough into a smooth ball—avoid overworking. If dry, add a teaspoon of cold water.
Chill: Flatten the dough into a disk, wrap in plastic, and refrigerate for 20–30 minutes to firm up.
2. Blind-Bake the Tart Shells
Preheat Oven: Preheat your oven to 180 °C (350 °F).
Prepare Pan: Lightly grease the muffin tin or line with paper liners.
Shape Dough: Divide chilled dough into 12 equal portions (~30 g each). Press each portion into the tin cavity, spreading it evenly across the bottom and up the sides. Use your fingertips to ensure uniform thickness (~3–4 mm).
Dock & Weigh: Prick the bottoms with a fork to prevent bubbling. Line each shell with parchment and fill with baking weights, dried beans, or rice.
Bake: Blind-bake 15 minutes. Remove weights and parchment, then bake 5 more minutes until lightly golden. Let cool to room temperature in the pan.
3. Prepare the Cheesecake Filling
Beat Cream Cheese & Sugar: In a medium bowl, beat 200 g softened cream cheese with 30 g powdered sugar until smooth.
Whip Cream: In a separate bowl, whip 100 ml heavy cream to medium-stiff peaks.
Fold Together: Gently fold the whipped cream into the sweetened cream cheese until just combined—avoid deflating.
4. Assemble and Garnish
Layer Bananas: Arrange one or two banana slices in the bottom of each cooled tart shell.
Pipe or Spoon Filling: Transfer the cheesecake mixture into a piping bag or spoon. Pipe or dollop filling over bananas, filling each shell to the top.
Drizzle Caramel: Spoon 1–2 teaspoons of caramel condensed milk onto each tartlet and swirl gently with a toothpick.
Top with Chocolate: Grate or shave dark chocolate over the tarts for a finishing flourish.
Tips & Tricks
Butter Temperature: Keep butter cold—this yields a flakier crust. Chill the dough if it softens during handling.
Even Shells: Press dough evenly into tin cavities; thinner spots bake faster and can scorch.
Stabilize Filling: For a firmer set, add 1 teaspoon unflavored gelatin dissolved in 1 tablespoon warm water to the cheesecake mixture before folding in the whipped cream.
Banana Freshness: Toss banana slices in a little lemon juice if making ahead to prevent browning.
Make-Ahead: Fully assemble and refrigerate tartlets up to 24 hours ahead; top with chocolate just before serving.
Variations
Mixed Fruit: Swap bananas for thin apple or pear slices; increase powdered sugar slightly for tart fruit.
Chocolate Crust: Replace 20 g flour with 20 g cocoa powder for a chocolate-tinged base.
Nutty Crunch: Sprinkle crushed toasted pecans or almonds over the caramel swirl.
Berry Swirl: Use berry jam or compote instead of caramel for a fruity variation.
Storage and Serving
Refrigeration: Store finished tartlets in an airtight container for up to 3 days. Let sit at room temperature 10 minutes before eating.
Freezing: Freeze unfilled, blind-baked shells for up to 1 month. Thaw overnight before filling.
Presentation: Serve on a tiered stand or individual plates with a mint sprig for elegance.
Nutritional Information (per tartlet)
Calories: ≈220 kcal
Protein: 4 g
Carbohydrates: 22 g (Sugars: 10 g; Fiber: 1 g)
Fat: 12 g (Saturated Fat: 7 g)
Sodium: 120 mg
Frequently Asked Questions
Can I use ready-made pie crust?
Yes—linie a tartlet pan with store-bought dough, blind-bake as directed, and fill.
What’s caramel condensed milk?
It’s sweetened condensed milk boiled until it caramelizes (dulce de leche). You can buy it or simmer a can of condensed milk in water for 2–3 hours.
How do I prevent soggy bottoms?
Fully blind-bake the crust with weights and ensure tartlets cool completely before filling.
Can I halve the recipe?
Yes—divide ingredients by two and use a 6-cup muffin tin.
Is there a dairy-free option?
Substitute coconut cream for heavy cream and dairy-free cream cheese. Use vegan butter for the crust.
Why add vanilla sugar?
It infuses the crust with delicate vanilla aroma; vanilla extract works too.
Conclusion
These Banana Caramel Cheesecake Tartlets are a delightful combination of buttery crust, creamy tangy filling, sweet bananas, and rich caramel—all finished with a hint of dark chocolate.
Whether you’re a seasoned baker or a kitchen novice, this recipe’s clear steps and make-ahead tips will guide you to success. Serve them as a show-stopping finale to any meal, and watch them disappear bite by scrumptious bite. Bon appétit!
Method
1. Make the Shortcrust Dough
Combine Dry Ingredients: In a large bowl, whisk together 180–200 g flour, 50 g sugar, vanilla sugar (or extract), and a pinch of salt.
Cut in Butter: Add the cold, cubed butter. Using a pastry cutter or two knives, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
Add Egg & Knead: Crack in the egg and gently mix with a fork until the dough starts to come together. Use your hands to lightly knead, bringing the dough into a smooth ball—avoid overworking. If dry, add a teaspoon of cold water.
Chill: Flatten the dough into a disk, wrap in plastic, and refrigerate for 20–30 minutes to firm up.
2. Blind-Bake the Tart Shells
Preheat Oven: Preheat your oven to 180 °C (350 °F).
Prepare Pan: Lightly grease the muffin tin or line with paper liners.
Shape Dough: Divide chilled dough into 12 equal portions (~30 g each). Press each portion into the tin cavity, spreading it evenly across the bottom and up the sides. Use your fingertips to ensure uniform thickness (~3–4 mm).
Dock & Weigh: Prick the bottoms with a fork to prevent bubbling. Line each shell with parchment and fill with baking weights, dried beans, or rice.
Bake: Blind-bake 15 minutes. Remove weights and parchment, then bake 5 more minutes until lightly golden. Let cool to room temperature in the pan.
3. Prepare the Cheesecake Filling
Beat Cream Cheese & Sugar: In a medium bowl, beat 200 g softened cream cheese with 30 g powdered sugar until smooth.
Whip Cream: In a separate bowl, whip 100 ml heavy cream to medium-stiff peaks.
Fold Together: Gently fold the whipped cream into the sweetened cream cheese until just combined—avoid deflating.
4. Assemble and Garnish
Layer Bananas: Arrange one or two banana slices in the bottom of each cooled tart shell.
Pipe or Spoon Filling: Transfer the cheesecake mixture into a piping bag or spoon. Pipe or dollop filling over bananas, filling each shell to the top.
Drizzle Caramel: Spoon 1–2 teaspoons of caramel condensed milk onto each tartlet and swirl gently with a toothpick.
Top with Chocolate: Grate or shave dark chocolate over the tarts for a finishing flourish.
Tips & Tricks
Butter Temperature: Keep butter cold—this yields a flakier crust. Chill the dough if it softens during handling.
Even Shells: Press dough evenly into tin cavities; thinner spots bake faster and can scorch.
Stabilize Filling: For a firmer set, add 1 teaspoon unflavored gelatin dissolved in 1 tablespoon warm water to the cheesecake mixture before folding in the whipped cream.
Banana Freshness: Toss banana slices in a little lemon juice if making ahead to prevent browning.
Make-Ahead: Fully assemble and refrigerate tartlets up to 24 hours ahead; top with chocolate just before serving.
Variations
Mixed Fruit: Swap bananas for thin apple or pear slices; increase powdered sugar slightly for tart fruit.
Chocolate Crust: Replace 20 g flour with 20 g cocoa powder for a chocolate-tinged base.
Nutty Crunch: Sprinkle crushed toasted pecans or almonds over the caramel swirl.
Berry Swirl: Use berry jam or compote instead of caramel for a fruity variation.
Storage and Serving
Refrigeration: Store finished tartlets in an airtight container for up to 3 days. Let sit at room temperature 10 minutes before eating.
Freezing: Freeze unfilled, blind-baked shells for up to 1 month. Thaw overnight before filling.
Presentation: Serve on a tiered stand or individual plates with a mint sprig for elegance.
Nutritional Information (per tartlet)
Calories: ≈220 kcal
Protein: 4 g
Carbohydrates: 22 g (Sugars: 10 g; Fiber: 1 g)
Fat: 12 g (Saturated Fat: 7 g)
Sodium: 120 mg
Frequently Asked Questions
Can I use ready-made pie crust?
Yes—linie a tartlet pan with store-bought dough, blind-bake as directed, and fill.
What’s caramel condensed milk?
It’s sweetened condensed milk boiled until it caramelizes (dulce de leche). You can buy it or simmer a can of condensed milk in water for 2–3 hours.
How do I prevent soggy bottoms?
Fully blind-bake the crust with weights and ensure tartlets cool completely before filling.
Can I halve the recipe?
Yes—divide ingredients by two and use a 6-cup muffin tin.
Is there a dairy-free option?
Substitute coconut cream for heavy cream and dairy-free cream cheese. Use vegan butter for the crust.
Why add vanilla sugar?
It infuses the crust with delicate vanilla aroma; vanilla extract works too.
Conclusion
These Banana Caramel Cheesecake Tartlets are a delightful combination of buttery crust, creamy tangy filling, sweet bananas, and rich caramel—all finished with a hint of dark chocolate.
Whether you’re a seasoned baker or a kitchen novice, this recipe’s clear steps and make-ahead tips will guide you to success. Serve them as a show-stopping finale to any meal, and watch them disappear bite by scrumptious bite. Bon appétit!
