Nut-Free Banana Tart
Indulge in the creamy, comforting flavors of this Nut-Free Banana Tart—a delightful dessert perfect for those with nut allergies or simply seeking a new spin on classic banana treats. Featuring a buttery homemade tart crust and a luscious banana filling infused with hints of vanilla and lemon, this tart balances sweetness and freshness in every bite. The thick banana filling is crafted from ripe bananas, cream, and sugar, set to perfection with cornstarch for a silky texture. Easy to make and beautifully presented, this recipe requires only basic pantry staples and delivers bakery-worthy results. Whether served chilled at a casual family gathering or shared at a festive celebration, this nut-free banana tart is a crowd-pleasing option that highlights the natural goodness of bananas with a rich, creamy twist.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter
- 50 grams powdered sugar
- 1 whole large egg
- 1 teaspoon vanilla extract
- 4 medium ripe bananas
- 1 tablespoon lemon juice
- 100 grams granulated sugar
- 150 milliliters heavy cream
- 1 tablespoon cornstarch
- 0.5 teaspoon salt
Instructions
Preheat your oven to 180°C (350°F).
In a mixing bowl, combine the all-purpose flour and powdered sugar.
Cut the unsalted butter into small pieces and work it into the flour mixture with your fingertips until it resembles breadcrumbs.
Add the egg and vanilla extract to the flour mixture. Mix until a smooth dough forms.
Wrap the dough in plastic wrap and refrigerate for 15 minutes to firm up.
On a floured surface, roll out the dough to fit a 9-inch tart pan. Press the dough evenly into the pan and trim the edges.
Line the tart shell with parchment paper and fill with pie weights or dried beans.
Blind bake the tart crust in the preheated oven for 15 minutes.
Remove parchment paper and weights, and bake an additional 5 minutes until the crust is lightly golden.
In a medium saucepan, mash the bananas and add the lemon juice to prevent browning.
Over medium heat, add the granulated sugar, heavy cream, cornstarch, and salt to the mashed bananas, stirring constantly until the mixture thickens.
Remove from heat and let the banana filling cool slightly.
Pour the banana filling into the baked tart shell and smooth out the top.
Allow the tart to cool completely, then refrigerate for at least 2 hours before serving to set the filling.
Serve chilled and enjoy your nut-free banana tart!
Nutrition Facts
Calories |
3434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.6 g | 212% | |
| Saturated Fat | 94.8 g | 474% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 613 mg | 204% | |
| Sodium | 1329 mg | 58% | |
| Total Carbohydrate | 457.9 g | 167% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 208.3 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 115 mg | 9% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2078 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
