Banana and Raspberry Tart Recipe That Will Wow Your Taste Buds and Impress Every Guest

Banana and raspberry tart is one of those desserts that feels like a little slice of heaven. The creamy sweetness of ripe bananas paired with the tart burst of fresh raspberries creates a flavor combination that’s both comforting and refreshing. It’s the kind of treat that works just as well for a casual afternoon snack as it does for impressing guests at a dinner party.

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Banana And Raspberry Tart

There is nothing quite as satisfying as creating a dessert where bananas, my absolute favorite fruit, shine alongside tangy raspberries. Combining these two fruits in a tart is pure magic. Let me walk you through the steps of making this beautifully balanced dessert.

Ingredients

To start, gather the ingredients you’ll need:

• For the crust:
• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, chilled and cubed
• ¼ cup granulated sugar
• 1 large egg yolk
• 2-3 tablespoons cold water
• For the filling:
• 2 medium ripe bananas, sliced thinly
• 1 cup fresh raspberries
• ½ cup heavy cream
• ½ cup whole milk
• 3 large eggs
• ⅓ cup granulated sugar
• 1 teaspoon pure vanilla extract
• For garnish (optional):
• Powdered sugar for dusting
• Extra raspberries or banana slices

Step-By-Step Instructions

1. Make the Crust

Start by preparing the crust. In a mixing bowl, combine the flour, sugar, and chilled butter. Use your fingertips or a pastry cutter to blend until the mixture resembles coarse crumbs. Add the egg yolk and cold water, one tablespoon at a time, mixing gently until the dough just holds together.

Form the dough into a ball, wrap it in plastic wrap, and let it chill in the fridge for at least 30 minutes—this step ensures a flaky texture.

2. Pre-bake the Crust

Preheat your oven to 375°F. Roll the chilled dough out on a lightly floured surface to fit your tart pan. Gently press it into the pan, trimming any excess dough. Use a fork to prick the bottom lightly to prevent puffing. Place parchment paper over the crust, fill with pie weights or dried beans, and bake for 12-15 minutes. Remove the weights and bake for an additional 5 minutes until golden brown. Let the crust cool completely.

3. Prepare the Filling

While the crust is cooling, it’s time to create the filling. In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, milk, and heavy cream until smooth. This creamy custard base allows the bananas and raspberries to star.

4. Assemble the Tart

Arrange the banana slices evenly on the cooled crust, followed by the raspberries. Pour the custard mixture over the fruit, ensuring it spreads evenly.

5. Bake the Tart

Reduce the oven temperature to 350°F. Bake the tart for 30-35 minutes, or until the custard is set and lightly golden around the edges. You’ll know it’s ready when the center no longer jiggles.

6. Cool and Garnish

Allow the tart to cool completely on a wire rack. For an elegant finish, dust the tart with powdered sugar and add extra raspberries or banana slices on top.

Sharing this recipe combines my love for bananas with the joy of baking. This tart celebrates the natural sweetness of bananas while perfectly balancing the tartness of raspberries—all wrapped in a buttery crust! The result is a dessert that’s as stunning to look at as it is to eat.

Ingredients

For The Crust

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon granulated sugar
• ½ cup unsalted butter, chilled and cubed
• 3-4 tablespoons ice water

For The Filling

• 3 ripe bananas, mashed (the sweeter, the better!)
• ½ cup granulated sugar
• 2 large egg yolks
• 2 tablespoons cornstarch
• 1 cup whole milk
• 2 teaspoons pure vanilla extract

For The Topping

• 1 cup fresh raspberries, rinsed and patted dry
• 1 tablespoon honey (optional, for glazing)
• 1 sprig fresh mint (optional, for garnish)

Tools And Equipment

Getting the perfect banana and raspberry tart starts with using the right tools. Over the years of experimenting with banana recipes in my kitchen, I’ve found these tools indispensable for ensuring each tart comes out just right.

Essential Tools

• Mixing bowls: Use at least two medium-sized bowls for combining the crust and filling ingredients.
• Pastry cutter or fork: To cut the cold butter into the flour while making the crust.
• Measuring cups and spoons: Precise measurements are key, especially for the crust and filling.
• Rolling pin: To roll out the tart crust evenly. If you don’t have a rolling pin, a clean wine bottle works in a pinch.
• 9-inch tart pan with removable bottom: This ensures your tart has a professional finish and makes it easy to remove the crust after baking.
• Baking weights: I prefer ceramic pie weights, but dried beans or rice work just as well to prevent the crust from puffing up while pre-baking.

Hand Tools for Bananas and Raspberries

• Fine mesh strainer: Perfect for dusting powdered sugar over the top or sifting ingredients like cornstarch.
• Silicone spatula: This is my go-to tool for scraping every bit of that banana custard goodness from the bowl.
• Sharp paring knife: Essential for slicing bananas evenly or trimming excess dough from the tart pan.
• Potato masher: While you can mash bananas with a fork, I find a masher achieves a smoother consistency quicker.

Baking and Prep Equipment

• Saucepan: Used to cook the milk, sugar, and cornstarch for the custard base.
• Whisk: To stir the custard continuously, ensuring a lump-free and creamy result.
• Cooling rack: Allows the tart to cool evenly before adding raspberries and honey glaze on top.

Directions

As a banana lover who adores crafting desserts with their creamy goodness, this banana and raspberry tart truly highlights their natural sweetness. Follow these step-by-step instructions for a flawless tart filled with fresh flavors and vibrant colors.

Prep The Crust

1. In a large mixing bowl, combine 1 ¼ cups of all-purpose flour, ½ teaspoon of salt, and 1 tablespoon of granulated sugar.
2. Add ½ cup of cold, cubed unsalted butter to the bowl. Using a pastry cutter or fork, work the butter into the dry ingredients until the mixture becomes crumbly, resembling coarse sand.
3. Gradually drizzle 3 tablespoons of ice water into the mixture, one tablespoon at a time, mixing gently as you go. Add an extra tablespoon if needed until the dough comes together.
4. Shape the dough into a disc, wrap it in plastic, and let it chill in the refrigerator for at least 30 minutes.
5. Once chilled, roll out the dough on a lightly floured surface until it fits a 9-inch tart pan. Transfer it to the pan, pressing it gently into the edges. Trim any excess dough and prick the base with a fork.
6. Place parchment paper over the crust and fill it with baking weights. Keep the prepared crust in the fridge while preparing your filling.

Prepare The Filling

1. Mash 3 ripe bananas in a mixing bowl using a potato masher or fork. Their creaminess is key to creating a luscious filling.
2. In a medium saucepan, whisk together ½ cup of granulated sugar, 2 large egg yolks, and 2 tablespoons of cornstarch. Slowly add 1 cup of whole milk, whisking continuously to avoid lumps.
3. Place the saucepan over medium heat. Stir the mixture constantly until it thickens into a custard. It should coat the back of your spoon.
4. Remove from heat and stir in 2 teaspoons of pure vanilla extract. Fold in the mashed bananas until the filling is smooth and fragrant.

Assemble The Tart

1. Pour the banana filling into the prepped tart crust, spreading it evenly with a silicone spatula.
2. Arrange 1 cup of fresh raspberries on top of the custard. I like to nestle them into the filling gently, ensuring they stay in place while baking.

Bake And Cool

1. Preheat your oven to 375°F (190°C). Place the tart on the center rack and bake it for 30-35 minutes, or until the crust is golden and the filling is set. Your kitchen will smell heavenly as the bananas caramelize in the heat.
2. Transfer the tart to a cooling rack and let it cool completely in the pan. This step is crucial for the filling to firm up and the crust to maintain its texture.
3. Once cool, you can brush the raspberries with optional honey for a glossy finish and garnish with a sprig of fresh mint before serving.

Make-Ahead Instructions

When it comes to bananas, I love working ahead to make my desserts as fresh and delicious as possible. The banana and raspberry tart can absolutely be prepped in advance, which is great for busy schedules or if you’re entertaining guests. Here’s how I make sure every element shines, even when made ahead:

Preparing the Crust in Advance

The crust holds up beautifully when made ahead. After preparing and chilling the dough, roll it out and press it into your tart pan. Instead of baking it immediately, cover the pan tightly with plastic wrap and refrigerate for up to 2 days. For even longer storage, you can freeze the unbaked crust in the pan—just wrap it in both plastic wrap and aluminum foil to avoid freezer burn. When you’re ready to bake, move it directly from the freezer to the oven with no need to thaw.

Making the Banana Custard Filling

I always recommend making the custard filling the day before for a smoother texture and richer banana flavor. After cooking the filling, pour it into a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Keep the custard refrigerated for up to 24 hours. Before assembling the tart, give it a quick whisk to restore its creamy consistency.

Storing Toppings

While I prefer to work with fresh raspberries and garnish close to serving time, you can pre-wash and dry your raspberries a day ahead. Store them in a single layer on a paper towel-lined tray, cover them loosely with plastic wrap, and refrigerate. If you’re opting for a honey glaze, wait to brush it over the raspberries until just before serving to keep their texture intact.

Assembling the Tart Early

To get even more steps out of the way, you can fully assemble the tart (crust, custard, and raspberries) a few hours before serving. After assembling, cover it loosely with plastic wrap and refrigerate until ready to serve. I find that the banana custard remains luscious and fresh for up to 6 hours in a fully prepared tart, while the raspberries look vibrant and juicy. Add your optional mint garnish and honey glaze as a final flourish just before bringing this beauty to the table.

Tips For Perfect Banana And Raspberry Tart

As someone who spends countless hours nurturing banana trees in my backyard, I can tell you that the key to an exceptional Banana and Raspberry Tart lies in the details. Here are my top tips to ensure your tart turns out as luscious and flavorful as those ripe bananas hanging from my garden trees.

1. Choose the Perfect Bananas

Ripe bananas make all the difference in this recipe. Look for bananas with a rich yellow color speckled with brown spots. These are at their sweetest and will blend beautifully into the custard filling. Avoid overly mushy bananas, as they can make the texture too loose. If you grow bananas like I do and harvest them early, let them rest at room temperature until perfectly ripened.

2. Handle the Crust with Care

A flaky crust is the foundation of this tart. When incorporating the butter into the flour mixture, use a pastry cutter or your fingertips, and work quickly to keep the butter cold. This results in those delicate layers we all love. Chilling the dough before rolling it out is non-negotiable; it prevents shrinking during baking and locks in the flaky texture.

3. Mash Smartly

For the smoothest custard, mash your bananas thoroughly. I prefer using a potato masher for an even consistency, ensuring no large lumps interfere with the creamy custard. To elevate the banana flavor, sprinkle a pinch of salt to balance its natural sweetness.

4. Layer Flavor in the Custard

While bananas are the star of the filling, I’ve found that adding a generous splash of pure vanilla extract enhances their sweetness. Also, tempering the eggs carefully when combining them with the milk prevents curdling and ensures a silky-smooth custard.

5. Rethink Your Raspberries

Fresh raspberries are vital for that tart contrast. Choose firm, vibrant berries without bruises. Wash them gently in cold water and pat them dry completely before placing them on top of the tart—you don’t want any extra moisture disturbing that custard layer.

6. Glaze for Elegance and Freshness

A light honey glaze adds shine and flavor to the raspberries. Warm the honey just enough to thin it, then brush it lightly over the berries. This step not only enhances their vibrant color but gives an irresistibly professional look to your tart.

7. Time it Right

Assembling the tart a few hours before serving allows the flavors to meld without compromising the texture. Bananas are delicate and can brown if exposed for too long, so timing is essential. Always top the custard with raspberries just before serving for maximum freshness.

8. Get Creative with Garnishes

I adore finishing this tart with a sprig of fresh mint from my herb garden. The green contrast pops against the red raspberries and creamy custard. If you’re feeling bold, a dusting of powdered sugar or even a few shavings of dark chocolate can take this dessert to a whole new level.

Every step of this process, from selecting the bananas to glazing the raspberries, brings me closer to sharing not just a dessert but a part of my love for bananas with family and friends. Follow these tips, and I promise your Banana and Raspberry Tart will be as inviting as a stroll through my banana orchard on a sunny afternoon.

Conclusion

There’s something truly magical about the combination of bananas and raspberries in this tart. It’s a dessert that’s as pleasing to the eyes as it is to the taste buds. Whether you’re making it for a special occasion or just treating yourself, it’s a recipe that brings joy with every bite.

I hope you feel inspired to give this tart a try. With its flaky crust, creamy filling, and vibrant raspberry topping, it’s a labor of love that’s absolutely worth it. Don’t forget to add your own personal touch with garnishes or creative presentation. Happy baking!