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Le Cordon Bleu News, 02/07/2014
Banana tart tatin with salted caramel ice cream and chantilly cream
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About this recipe

A classic French dessert where the tart is cooked upside down and usually prepared using apples, but this indulgent version is made with bananas and a spiced caramel, coupled with both cream and ice cream.

Recette - Tarte tatin à la banane, glace au caramel salé et crème chantilly

Serves: 6

Preparation time: 2 hours

In this recipe:

  • banana
  • ice cream
  • caramel
  • chantilly cream
  • vanilla bean



Salted caramel ice cream
Note: 6 x 12 cm diameter tartlet molds

Note: 1 ice cream machine
125 ml milk
125 ml whipping cream (35%)
1 g Malden sea salt
1 vanilla bean (pod), cut lengthwise, seeds scraped out
60 g sugar
20 ml water
3 egg yolks (60 g)
Spiced caramel
60 g butter, room temperature cut into small pieces
150 g sugar
50 ml water
1 cinnamon stick
2 cloves
2 cardamom pods
1 vanilla bean (pod), cut lengthwise, seeds scraped out
100 ml warm water
20 g shelled and blanched pistachios
Banana tart Tatin
6 bananas
250 g puff pastry
Chantilly cream
150 ml whipping cream (35%)
10 ml pure vanilla extract
15 g powdered sugar

Note: 6 x 12 cm diameter tartlet molds

Note: 1 ice cream machine

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  1. Salted caramel ice cream: Bring milk, cream, salt and vanilla to a boil in a saucepan. Remove from the heat and leave to infuse. Prepare a salted caramel : Bring the sugar and water to a boil in a saucepan, stirring to dissolve the sugar. Increase heat to high and boil, without stirring. Brush down the sides of the pan occasionally with water to remove any sugar crystals. Boil until the sugar syrup turns a deep amber color (caramel). Pour one-third of the infused milk into the caramel and stir until dissolved, then add the remaining infused milk and return to a boil.Prepare a salted caramel crème anglaise using this infused milk. Set the vanilla bean aside for decoration. Transfer the crème anglaise to an ice cream machine. Churn according to the manufacturer’s instructions. Transfer to an airtight container and freeze.
  2. Spiced caramel: Prepare individual molds by brushing with 10 g soft butter. In a pan heat the sugar, water, cinnamon, cloves, cardamom and vanilla over low heat. Increase heat to high and boil until the sugar syrup turns a deep amber color (caramel). Remove from the heat and immediately stir in the remaining butter until it has emulsified. Add half the warm water to the spiced caramel, return to the heat and bring to a boil. Remove from the heat. Pour half the spiced caramel into each of the 6 prepared molds, swirl around so that the bottom of the mold is coated. Return the pan to the heat and add the remaining warm water. Boil until thick enough to form a sauce, about 2 minutes. Strain through a sieve, reserving the vanilla bean for decoration. Add the pistachio nuts, set aside and keep warm.
  3. Banana tart Tatin: Preheat the oven to 180ºC. Peel and slice the bananas into 2 cm pieces. Arrange tightly on top of the spiced caramel in the prepared molds. Roll out pastry on a lightly floured work surface to a thickness of 3 mm and cut out 6 disks, 12 cm in diameter. Place a puff pastry disk onto the arranged bananas. Dock the pastry with a fork to prevent it from rising during baking. Bake until the pastry is golden brown and crisp to touch, about 20 minutes.
  4. Prepare a Chantilly cream.
  5. Presentation: Turn out the banana tart Tatin onto the middle of a plate. Drizzle spiced caramel with pistachios around the edge, and dot with Chantilly cream. Top with a quenelle of salted caramel ice cream and decorate with pieces of reserved vanilla bean.

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