Warm Banana Tart


In this tart is an irresistible rum-flavored custard, the perfect base for bananas.

  • servingServings


  • 1/2 cup butter, softened
  • 1 1/2 cups all-purpose flour
  • 2/3 cup chopped cashews
  • 1 large egg, lightly beaten
  • 1/2 tsp. vanilla extract


  • 2 large eggs
  • 1/2 cup sugar
  • 2 Tbs. all-purpose flour
  • 3/4 cup heavy cream
  • 3 Tbs. dark rum, optional
  • 3 to 4 ripe bananas, thinly sliced


  1. In food processor, combine butter, flour, cashews, egg and vanilla. Pulse on/off until dough is smooth. Press dough with hands into bottoms and sides of 9-inch tart pan with removable bottom. Pierce dough a few times with fork. Cover and chill 1 hour.
  2. Preheat oven to 400°F. Bake crust until golden, 15 to 20 minutes. Let cool on wire rack. Reduce oven heat to 350°F.
  3. Make filling: In large bowl, beat eggs and sugar with electric mixer until light and fluffy. Add flour and beat until smooth. Add cream, and rum if desired, and blend well. Pour mixture into cooled crust. Bake until custard is set, about 20 minutes. Set tart on wire rack. Arrange bananas in circular pattern over top of tart and serve warm.

Nutrition Information

  • Serving Size: 8 Servings
  • Calories: 460
  • Carbohydrate Content: 48 g
  • Cholesterol Content: 141 mg
  • Fat Content: 27 g
  • Fiber Content: 2 g
  • Protein Content: 8 g
  • Saturated Fat Content: 14 g
  • Sodium Content: 37 mg