Banana Caramel Cheesecake Tartlets

These Banana Caramel Cheesecake Tartlets marry a buttery, crumbly shortcrust base with a silky cream cheese filling, ripe banana slices, and a swirl of caramel condensed milk. Finished with a dusting of grated dark chocolate, they elevate simple pantry ingredients into an elegant, bite-sized dessert. Perfect for brunches, afternoon tea, or festive gatherings, this recipe walks you through making individual tartlets—ideal for portion control and presentation. You’ll learn how to create a foolproof shortcrust dough, blind-bake it to golden perfection, and whip together a stabilized cheesecake filling that holds its shape. With minimal fuss and maximum flavor contrast—sweet bananas, tangy cream cheese, and rich caramel—these tartlets are destined to become a household favorite.

Ingredients

For the Shortcrust Tart Shells (makes 12)

• 180–200 g (1½ cups) all-purpose flour

• 100 g (⅓ cup + 1 Tbsp) unsalted butter, cold and cubed

• 1 large egg

• 50 g (¼ cup) granulated sugar

• 5 g (1 packet) vanilla sugar or 1 tsp vanilla extract

• Pinch of salt

For the Banana Caramel Cheesecake Filling

• 1–2 ripe bananas, peeled and sliced

• 200 g (7 oz) cream cheese (e.g., Philadelphia), softened

• 30 g (3 Tbsp) powdered sugar

• 100 ml (½ cup) heavy whipping cream (33–36% fat)

• 200 g (7 oz) caramel condensed milk (dulce de leche)

For Decoration

• 20–30 g dark chocolate, finely grated or shaved

Equipment

• 12-cup muffin tin or 12-hole tartlet pan

• Paper or silicone liners (optional)

• Mixing bowls (one large, one medium)

• Pastry cutter or two knives (for cutting in butter)

• Whisk and electric hand mixer or stand mixer

• Rolling pin (if you choose to roll dough)

• Fork (for docking)

• Baking weights (dried beans or rice)

• Grater or microplane for chocolate

Method

1. Make the Shortcrust Dough

1. Combine Dry Ingredients: In a large bowl, whisk together 180–200 g flour, 50 g sugar, vanilla sugar (or extract), and a pinch of salt.

2. Cut in Butter: Add the cold, cubed butter. Using a pastry cutter or two knives, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.

3. Add Egg & Knead: Crack in the egg and gently mix with a fork until the dough starts to come together. Use your hands to lightly knead, bringing the dough into a smooth ball—avoid overworking. If dry, add a teaspoon of cold water.

4. Chill: Flatten the dough into a disk, wrap in plastic, and refrigerate for 20–30 minutes to firm up.

2. Blind-Bake the Tart Shells

1. Preheat Oven: Preheat your oven to 180 °C (350 °F).

2. Prepare Pan: Lightly grease the muffin tin or line with paper liners.

3. Shape Dough: Divide chilled dough into 12 equal portions (~30 g each). Press each portion into the tin cavity, spreading it evenly across the bottom and up the sides. Use your fingertips to ensure uniform thickness (~3–4 mm).

4. Dock & Weigh: Prick the bottoms with a fork to prevent bubbling. Line each shell with parchment and fill with baking weights, dried beans, or rice.

5. Bake: Blind-bake 15 minutes. Remove weights and parchment, then bake 5 more minutes until lightly golden. Let cool to room temperature in the pan.

3. Prepare the Cheesecake Filling

1. Beat Cream Cheese & Sugar: In a medium bowl, beat 200 g softened cream cheese with 30 g powdered sugar until smooth.

2. Whip Cream: In a separate bowl, whip 100 ml heavy cream to medium-stiff peaks.

3. Fold Together: Gently fold the whipped cream into the sweetened cream cheese until just combined—avoid deflating.

4. Assemble and Garnish

1. Layer Bananas: Arrange one or two banana slices in the bottom of each cooled tart shell.

2. Pipe or Spoon Filling: Transfer the cheesecake mixture into a piping bag or spoon. Pipe or dollop filling over bananas, filling each shell to the top.

3. Drizzle Caramel: Spoon 1–2 teaspoons of caramel condensed milk onto each tartlet and swirl gently with a toothpick.

4. Top with Chocolate: Grate or shave dark chocolate over the tarts for a finishing flourish.

Tips & Tricks

• Butter Temperature: Keep butter cold—this yields a flakier crust. Chill the dough if it softens during handling.

• Even Shells: Press dough evenly into tin cavities; thinner spots bake faster and can scorch.

• Stabilize Filling: For a firmer set, add 1 teaspoon unflavored gelatin dissolved in 1 tablespoon warm water to the cheesecake mixture before folding in the whipped cream.

• Banana Freshness: Toss banana slices in a little lemon juice if making ahead to prevent browning.

• Make-Ahead: Fully assemble and refrigerate tartlets up to 24 hours ahead; top with chocolate just before serving.

Variations

• Mixed Fruit: Swap bananas for thin apple or pear slices; increase powdered sugar slightly for tart fruit.

• Chocolate Crust: Replace 20 g flour with 20 g cocoa powder for a chocolate-tinged base.

• Nutty Crunch: Sprinkle crushed toasted pecans or almonds over the caramel swirl.

• Berry Swirl: Use berry jam or compote instead of caramel for a fruity variation.

Storage and Serving

• Refrigeration: Store finished tartlets in an airtight container for up to 3 days. Let sit at room temperature 10 minutes before eating.

• Freezing: Freeze unfilled, blind-baked shells for up to 1 month. Thaw overnight before filling.

• Presentation: Serve on a tiered stand or individual plates with a mint sprig for elegance.

Nutritional Information (per tartlet)

• Calories: ≈220 kcal

• Protein: 4 g

• Carbohydrates: 22 g (Sugars: 10 g; Fiber: 1 g)

• Fat: 12 g (Saturated Fat: 7 g)

• Sodium: 120 mg

Frequently Asked Questions

1. Can I use ready-made pie crust?
   Yes—linie a tartlet pan with store-bought dough, blind-bake as directed, and fill.

2. What’s caramel condensed milk?
   It’s sweetened condensed milk boiled until it caramelizes (dulce de leche). You can buy it or simmer a can of condensed milk in water for 2–3 hours.

3. How do I prevent soggy bottoms?
   Fully blind-bake the crust with weights and ensure tartlets cool completely before filling.

4. Can I halve the recipe?
   Yes—divide ingredients by two and use a 6-cup muffin tin.

5. Is there a dairy-free option?
   Substitute coconut cream for heavy cream and dairy-free cream cheese. Use vegan butter for the crust.

6. Why add vanilla sugar?
   It infuses the crust with delicate vanilla aroma; vanilla extract works too.

Conclusion

These Banana Caramel Cheesecake Tartlets are a delightful combination of buttery crust, creamy tangy filling, sweet bananas, and rich caramel—all finished with a hint of dark chocolate. Whether you’re a seasoned baker or a kitchen novice, this recipe’s clear steps and make-ahead tips will guide you to success. Serve them as a show-stopping finale to any meal, and watch them disappear bite by scrumptious bite. Bon appétit!