Dulce Banana Tart
Author: Betsy Cohen
Prep time: 40 mins
Cook time: 4 hours 25 mins
Total time: 5 hours 5 mins
  • 1 – 14 ounce can sweetened condensed milk
  • 1 cup all purpose flour
  • ⅓ cup plus ½ cup pecans, toasted
  • 6 tablespoons unsalted butter, cold
  • 1 tablespoon ice water
  • 6 ounces semisweet or bittersweet chocolate, melted
  • 2 bananas
  1. For the dulce de leche:
  2. Remove the paper from the sweetened condensed milk can. Poke two holes into the top of the can. Place the can in a pot. Fill nearly to the top with water. Remove the can and bring the water to a boil. Carefully place the can into the water and turn the water down. Simmer for 3½ - 4 hours. Check the water level periodically and add more simmering water to the pot so that the level remains fairly constant.
  3. After 3½-4 hours turn the stove off and cool completely.
  4. Once cool, remove the lid. Transfer the mixture to a small bowl and stir until smooth. Set aside.
  5. For the crust:
  6. Place the flour and ⅓ cup pecans in the bowl of a food processor fitted with metal blade. Pulse on/off until it has the consistency of a powder. Cut the butter into 6 pieces and add to the food processor. Pulse on/off until the mixture resembles coarse meal, about 20 seconds. Add the ice water and pulse on/off until the dough forms a ball. Remove the dough and shape into a disc. Wrap the dough in wax paper and refrigerate for 1 hour.
  7. Preheat the oven to 400°. Set aside a 9” tart pan with removable bottom.
  8. Roll the dough out between sheets of wax paper. After each roll, rotate the dough and lift the top piece of wax paper so that it no longer sticks to the dough. Continue rolling out to a diameter of 11”.
  9. Spray the tart pan with non-stick spray. Line the bottom of the tart pan with parchment paper. Transfer the dough to the pan and fold the extra dough under the sides to reinforce them. Prick the bottom with a fork and freeze the tart crust for 10 minutes.
  10. Place of piece of aluminum foil in the tart pan and add pie weights. Place the tart pan onto a second sheet of aluminum foil or a baking sheet and bake at 400° for 15 minutes, rotating the pan around if hot spots occur. Remove the weights (by lifting the foil carefully out) and bake an additional 4-6 minutes, until lightly browned. Remove from the oven and cool completely.
  11. For the filling:
  12. Brush or spoon a thin layer of the melted chocolate over the crust. Transfer the remaining melted chocolate to a quart size plastic freezer bag and set aside.
  13. Place the tart in the freezer just until the chocolate sets.
  14. Slice the bananas into thin, but not paper thin, slices and arrange decoratively over the chocolate. Pour the dulce de leche over the bananas and use the back of the spoon to gently spread it evenly on top.
  15. Cut a small corner off the chocolate bag and swirl the chocolate over the dulce de leche. Top with ½ cup toasted pecans that have been broken into pieces.
  16. Remove the side of the tart pan by lifting the bottom up. Slide the tart onto a serving plate and enjoy.
  17. Betsy's tidbits:
  18. Due to the acidity of the bananas, there is a bit of yummy ooziness to this tart, whether served at room temperature or straight from the fridge. Either way, it is pure deliciousness!
Additional time is needed for the dough to rest and the crust to cool.
Recipe by Desserts Required at https://www.dessertsrequired.com/dulce-banana-tart