A luscious custard tart layered with ripe banana slices and a Biscoff cookie base, baked to golden perfection with a creamy, caramelized top—every bite delivers a sweet, spiced, and nostalgic flavor profile that pairs beautifully with coffee or tea.
Why You’ll Love This Recipe
This Banana Biscoff Tart is a unique twist on a traditional custard tart, combining the comforting taste of bananas with the warm, spiced flavor of Biscoff cookies. It’s elegant yet easy to make, perfect for gatherings, dessert tables, or a weekend baking project. The mix of textures—crunchy cookie base, smooth custard, and soft banana—creates a truly satisfying dessert experience.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 1–2 tablespoons cold water
Biscoff Base:
- 12 Lotus Biscoff cookies, crushed
- 2 tablespoons melted butter
Filling:
- 2 ripe bananas, sliced
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 2 eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350°F (175°C). Grease a 9-inch tart pan.
- In a mixing bowl, combine flour, sugar, and butter. Cut the butter into the flour until the mixture resembles crumbs.
- Add egg yolk and water until the dough just comes together. Chill for 30 minutes.
- Roll out the dough and press it into the tart pan. Bake for 10 minutes to par-bake.
- Mix crushed Biscoff cookies with melted butter and spread evenly over the tart base.
- Arrange banana slices over the cookie layer.
- In another bowl, whisk together cream, milk, eggs, sugar, and vanilla. Pour gently over the bananas.
- Bake for 35–40 minutes until the custard is set and golden on top. Cool before slicing.
- Serve with a Biscoff cookie on the side for extra crunch.
Servings and timing
This recipe yields approximately 8 servings and takes about 1 hour and 30 minutes total: 30 minutes for prep, 30 minutes chilling, and 35–40 minutes for baking.
Variations
- No-Bake Version: Use a no-bake tart shell by combining crushed Biscoff cookies with butter and chilling before filling.
- Banoffee Twist: Add a thin layer of caramel or dulce de leche under the bananas for a banoffee-inspired variation.
- Nut Crunch: Sprinkle chopped toasted pecans or walnuts over the top before baking for added texture.
- Mini Tarts: Make individual tartlets using a muffin tin for a more portable, shareable dessert.
- Spiced Cream: Infuse the custard with a pinch of cinnamon or nutmeg for added warmth.
Storage/Reheating
Store the tart in an airtight container in the refrigerator for up to 3 days.
It is best served chilled or at room temperature.
Reheating is not recommended as the custard may separate; however, if desired, gently warm slices in the microwave for a few seconds.
FAQs
Can I use store-bought tart crust?
Yes, a pre-made tart shell can be used to save time. Simply par-bake it before assembling the tart.
Do I have to use Biscoff cookies?
No, but Biscoff cookies provide a unique spiced flavor. You can substitute with graham crackers or digestive biscuits if needed.
Can I freeze the Banana Biscoff Tart?
Freezing is not recommended due to the custard and banana texture changes upon thawing.
How ripe should the bananas be?
Use ripe but firm bananas for best texture—overripe bananas may become too mushy in the tart.
Can I make this tart in advance?
Yes, it can be made a day ahead and stored in the refrigerator until serving.
What can I use instead of heavy cream?
You may substitute heavy cream with half-and-half or a mix of milk and cream, though the custard may be slightly less rich.
Why is my custard runny?
The tart may need more baking time, or the oven temperature may have been too low. Bake until the custard is set and lightly golden.
Can I add chocolate to this tart?
Yes, a layer of melted chocolate or chocolate chips can be added under the banana slices for a richer version.
Is this tart suitable for vegetarians?
Yes, it contains no meat products, making it vegetarian-friendly.
What’s the best way to slice the tart neatly?
Chill the tart thoroughly and use a sharp knife, wiping it clean between slices for clean cuts.
Conclusion
The Banana Biscoff Tart is a charming and flavorful dessert that combines nostalgic ingredients with a modern twist. Its delicate custard, spiced cookie base, and fresh banana layers make it an ideal choice for both casual and formal occasions. With its rich flavor and simple preparation, it’s sure to become a favorite among your homemade dessert repertoire.
Print
Banana Biscoff Tart
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Description
A luscious custard tart layered with ripe banana slices and a Biscoff cookie base, baked to golden perfection with a creamy, caramelized top—every bite delivers a sweet, spiced, and nostalgic flavor profile that pairs beautifully with coffee or tea.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 1–2 tablespoons cold water
- 12 Lotus Biscoff cookies, crushed
- 2 tablespoons melted butter
- 2 ripe bananas, sliced
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 2 eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch tart pan.
- In a mixing bowl, combine flour, sugar, and butter. Cut the butter into the flour until the mixture resembles crumbs.
- Add egg yolk and cold water until the dough just comes together. Chill for 30 minutes.
- Roll out the dough and press it into the tart pan. Bake for 10 minutes to par-bake.
- Mix crushed Biscoff cookies with melted butter and spread evenly over the tart base.
- Arrange banana slices over the cookie layer.
- In another bowl, whisk together cream, milk, eggs, sugar, and vanilla. Pour gently over the bananas.
- Bake for 35–40 minutes until the custard is set and golden on top. Cool before slicing.
- Serve with a Biscoff cookie on the side for extra crunch.
Notes
- Use very ripe bananas for maximum sweetness and flavor.
- Chill the tart dough for easy handling and better texture.
- Let the tart cool fully before slicing to help the custard set properly.
- Top with whipped cream or a drizzle of caramel sauce for an extra indulgent treat.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 15g
- Sodium: 85mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg
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