An incredibly indulgent and delicious banana tarte tatin topped with salted dark chocolate and roasted hazelnuts. Perfect as a showstopping dinner party dessert.
In life, there are days where you need light, fresh and nutritious food. Food that feeds your body and aids in your journey to health. And then you get days where all you need is pastry doused in caramel topped with chocolate. Enter this glorious Banana tarte tatin with chocolate and hazelnuts. *heart eyes*
I think they are so necessary. Days where you indulge your cravings are good for your soul. That’s my story, and I’m sticking to it. But seriously, I firmly believe that you need to allow yourself a good indulgence every now and then and this tarte tatin is the ultimate in indulgence. Just imagine this: crisp, buttery puff pastry topped with amber-coloured caramelised bananas then finished with a drizzle of salted dark chocolate, toasted hazelnuts and vanilla ice cream. I mean. I can’t. Banana tarte tatin, you have my heart.
And, it’s so easy to throw together! Yes, making caramel is tricky and scary for some but keeping the pan over moderate, constant heat is all you need to get a proper caramel going and then it’s really a case of throwing in the bananas, topping them with the pastry and banging it in the oven. The end result is a seriously impressive banana tarte tatin that will have your guests drooling for more.
Table of Contents
Banana tarte tatin with salted dark chocolate and hazelnuts
for the tarte tatin
- 1 cup sugar
- 5 large bananas halved lengthwise
- 1 roll ready-made puff pastry, thawed
for the salted chocolate
- 100 g dark chocolate
- 1 teaspoon sea salt flakes
- 100 g hazelnuts toasted and lightly crushed
- vanilla ice cream
- Pre-heat the oven to 180°c.
- In a large, oven-proof frying pan, place the sugar in an even layer. Place the pan over medium heat and allow the sugar to caramelise, stirring every now and then to ensure it caramelises evenly.
- While the sugar is caramelising, roll out the puff pastry slightly and cut a circle big enough to fit the pan.
- When the caramel has formed, take the pan off the heat.
- Place the bananas, flat-side down in the pan (being careful not to burn yourself with the hot caramel) then top with the pastry.
- Place the pan in the oven and allow to bake for 15-20 minutes until the pastry is golden brown, puffed and cooked through.
- While the tarte is cooking, melt the chocolate with the sea salt flaked and set aside.
- When the tarte is cooked, remove from the oven and very carefully invert onto a serving plate.
- Serve the tarte tatin warm with ice cream, hazelnuts and a generous drizzle of chocolate.