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

Units Scale

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

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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