Caramelized Banana Rum Tarts
Flaky tart shells filled with caramelized bananas infused with dark rum and brown sugar, topped with a sprinkle of toasted pecans for crunch. This caribbean-inspired desserts ready in about 30 minutes layers (4-inch) store-bought tart shells, unsalted butter, packed brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 290 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 (4-inch) store-bought tart shells
- 3 tbsp unsalted butter
- 1/3 cup, packed brown sugar
- 3, sliced into 1/2-inch rounds ripe bananas
- 2 tbsp dark rum
- 1/2 tsp ground cinnamon
- 1/4 cup, chopped toasted pecans
Instructions
- Step 1: Preheat oven to 350°F. Place 6 store-bought 4-inch tart shells on a baking sheet and bake for 8 minutes until lightly golden. Remove and set aside.
- Step 2: In a large skillet over medium heat, melt 3 tbsp unsalted butter. Add 1/3 cup packed brown sugar and stir until it dissolves and bubbles, about 2 minutes.
- Step 3: Add 3 sliced ripe bananas to the skillet, gently stirring to coat with the caramel. Cook for 3-4 minutes until bananas are soft and caramelized.
- Step 4: Remove the skillet from heat and stir in 2 tbsp dark rum and 1/2 tsp ground cinnamon. Return to heat and cook for another minute, allowing the rum to slightly reduce.
- Step 5: Spoon the caramelized banana mixture evenly into each tart shell. Sprinkle 1/4 cup chopped toasted pecans over the top.
- Step 6: Bake the filled tarts for an additional 5 minutes to meld flavors. Let cool slightly before serving warm or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Caramelized Banana Rum Tarts take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Caramelized Banana Rum Tarts?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Caramelized Banana Rum Tarts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Caramelized Banana Rum Tarts for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Caramelized Banana Rum Tarts?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
