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Banana rum caramel tartlets with smooth glossy caramel topping and sliced bananas layered underneath in a crisp fluted tart shell, shown with a cut slice revealing the filling.
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Banana Rum Caramel Tartlets with Buttery Crust and Smooth Homemade Caramel

These banana rum caramel tartlets feature crisp, buttery tart shells filled with lightly caramelized bananas and a rich, smooth homemade rum caramel that sets perfectly sliceable. This easy yet elegant dessert delivers balanced sweetness, deep caramel flavor, and bakery-quality results, making it perfect for entertaining, holidays, or make-ahead treats.
Course Dessert
Cuisine American
Keyword banana caramel tartlets, banana dessert recipe, banana rum caramel tartlets, caramel banana dessert, elegant dessert recipe, homemade caramel tart, make ahead dessert, mini tart recipe, mini tartlets recipe, rum caramel dessert
Prep Time 35 minutes
Cook Time 35 minutes
Chill time 45 minutes
Total Time 1 hour 55 minutes
Servings 8 tartlets
Calories 325kcal
Cost $12 for entire recipe

Equipment

  • Mini tart pans (4-inch, preferably with removable bottoms)
  • Mixing bowl
  • Rolling Pin
  • Saucepan (heavy-bottomed for caramel)
  • Whisk
  • Skillet or sauté pan
  • Baking weights or dried beans
  • Parchment paper
  • pastry brush
  • Offset spatula or spoon (for leveling filling)

Ingredients

Tart Shells

  • 1 ¼ cups 160g all-purpose flour
  • ½ cup 113g unsalted butter, cold
  • ¼ cup 30g powdered sugar
  • 1 large egg yolk
  • 1–2 tbsp cold water
  • ¼ tsp salt
  • 1 egg white for sealing

Banana Layer

  • 2 medium firm-ripe bananas sliced ½-inch thick
  • 1 tbsp unsalted butter
  • 1 tbsp brown sugar

Rum Caramel

  • ¾ cup 150g granulated sugar
  • 4 tbsp 56g unsalted butter
  • 6 tbsp 90ml heavy cream, warm
  • 2 tbsp dark rum
  • 1 tsp vanilla extract
  • ¼ tsp fine salt

Optional

  • 1–2 oz melted dark chocolate for crust barrier
  • Whipped cream or toasted coconut

Instructions

Make Dough:

  • Mix flour, powdered sugar, and salt. Cut in butter until crumbly. Add egg yolk and cold water just until dough forms. Chill 30–60 minutes.

Blind Bake Shells:

  • Roll dough and press into tart pans. Freeze 10 minutes. Bake at 350°F (175°C) for 15 minutes with weights, then 8–10 minutes without until golden. Brush with egg white and bake 2 more minutes. Cool.

Optional Barrier:

  • Brush a thin layer of melted chocolate inside shells and let set.

Cook Bananas:

  • Melt butter with brown sugar in a skillet. Add bananas and cook about 1 minute until lightly glossy. Remove and cool.

Make Caramel:

  • Heat sugar over medium until melted and deep amber. Add butter and whisk smooth. Slowly add warm cream while whisking. Simmer 60–90 seconds until slightly thickened. Remove from heat and stir in rum, vanilla, and salt.

Assemble:

  • Arrange bananas in tart shells. Pour warm caramel over the top. Tap gently to level.

Set:

  • Let sit 20 minutes at room temperature, then chill 45–60 minutes until set.

Serve:

  • Let sit 10–15 minutes before serving. Slice with a warm knife.

Notes

Choosing the Right Bananas

Use firm-ripe bananas with a bright yellow peel and minimal brown spots. Bananas that are too soft will release excess moisture and can make the filling loose instead of structured.

Caramel Flavor and Color

Cook the sugar until it reaches a deep amber color, similar to maple syrup. If the caramel is too light, the flavor will be mild. If it becomes too dark, it can taste bitter and overpower the dessert.

Preventing Caramel Issues

Always warm the heavy cream before adding it to the caramel to prevent seizing. Add it slowly while whisking to keep the mixture smooth and glossy.

Achieving the Perfect Caramel Texture

Using about 6 tablespoons of cream creates a caramel that sets to a soft, sliceable consistency. If there is too much cream, the tartlets may not hold their shape well after chilling.

Banana Texture Control

Lightly cooking the bananas with butter and brown sugar enhances their flavor while keeping them intact. Avoid overcooking, as this can cause them to become mushy and release liquid into the tart.

Keeping the Tart Shell Crisp

Brushing the baked tart shells with egg white and returning them briefly to the oven creates a barrier that helps prevent sogginess. Adding a thin layer of melted chocolate is optional but helps maintain crispness even longer.

Setting and Serving Tips

Let the tartlets rest at room temperature before chilling so the caramel sets smoothly. For the best texture, serve slightly cool rather than fully cold.

Adjusting Caramel Consistency

If the caramel becomes too thick, gently reheat it or stir in a small amount of warm cream. If it is too thin, cook it slightly longer until it coats the back of a spoon.

Make-Ahead Tips

These tartlets can be made in advance and stored in the refrigerator for up to three days. The flavor deepens over time while maintaining a smooth and balanced texture.