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close up of finished tart decorated with chocolate drizzle and brulee bananas

Banana Walnut Tart

This Banana Walnut Tart is a delicious mix of sweet and nutty flavors that’s sure to impress. The creamy walnut frangipane base blends perfectly with the natural sweetness of ripe bananas.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 355 kcal

Equipment

  • 1 10" Tart Pan with removable bottom
  • 1 Hand Mixer or
  • Stand Mixer
  • Pie Weights (or dried beans or dried rice)
  • Bowls, measuring cups and spoons
  • 1 Rubber spatula

Ingredients
 
 

  • 1 Pre-Rolled Dough in Tart Pan Our Sweet Dough recipe works nicely for this tart
  • ⅔ Cup Ground Walnuts
  • ½ Cup Brown Sugar
  • 1 Cup Unsalted Butter Softened
  • ½ Cup Granulated Sugar
  • 4 Large Eggs Room Temperature
  • ⅓ Cup All-Purpose flour
  • ½ teaspoon Baking Powder
  • ½ teaspoon Ground Cinnamon
  • 4 Large Bananas Ripe
  • 1 Cup Mini chocolate chips Optional

Instructions
 

Par-Bake Tart Shell

  • Preheat oven to 350℉ / 177℃ (note: tart shell should be cold before baking)
  • Using a dinner fork, poke holes in dough in the bottom of the pan. Sprinkle a dusting of flour on dough (this helps prevent foil from sticking to the raw dough).
  • Place a sheet of aluminum foil on top of dough. The foil should reach to the bottom of pan and over the sides.
  • Place pie weights (or dried beans or rice) on top of the foil. The weights should cover the bottom of the pan and halfway up the sides.
  • Bake for 10 minutes at 350℉ / 177℃. Remove from oven, lift foil and weights out of the pan, return to oven and bake another 5 minutes. Set aside to cool.
  • The tart shell should only be partially baked and starting to turn golden. It will be fully baked after the tart is assembled and baked.

Make the Walnut Frangipane

  • Preheat oven to 350℉ / 177℃
  • Place brown sugar and softened butter in the bowl of a stand mixer fitted with the paddle attachment (note: a hand mixer may also be used).
  • Mix together brown sugar and butter together on medium speed. Continue to mix until the mixture is lightened and creamy (approximately 3 - 4 minutes). Scrape bottom and sides of bowl as needed.
  • Add ground walnuts and granulated sugar and mix on low speed until combined.
  • Add eggs one at a time, mixing between each addition. Scrape bottom and sides of bowl between each addition.
  • Remove bowl from the mixer and fold in the flour, cinnamon and baking powder.

Assemble tart

  • Slice bananas into ¼" slices.
  • Spread a thin layer of frangipane in tart shell.
  • Place a layer of bananas over frangipane.
  • Using an offset spatula, spread the half of the remaining frangipane evenly over banana slices.
  • Add another layer of bananas over frangipane.
  • Spread remaining frangipane over second layer of bananas.

Bake / Serve Tart

  • Place tart pan on a cookie sheet and bake for 30 - 35 minutes in preheated oven (350℉ / 177℃). The frangipane will have risen and be set when the tart is done.
  • Cool for approximately two hours. Remove tart by pressing upwards on removeable pan bottom.
  • Enjoy!

Nutrition

Calories: 355kcalCarbohydrates: 36gProtein: 3gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 41mgSodium: 81mgPotassium: 185mgFiber: 2gSugar: 22gVitamin A: 497IUVitamin C: 3mgCalcium: 35mgIron: 1mg
Keyword banana walnut tart, tart recipes
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