Get ready to indulge in the ultimate sweet symphony: the Rum & Sea Salt Caramel Tart with Banana Ice Cream. This exquisite dessert is where rich, buttery caramel meets a whisper of dark rum and a sparkle of sea salt, nestled in a crisp pastry shell. Each luscious bite is perfectly paired with a dreamy scoop of banana ice cream, bringing freshness and just enough nostalgia to elevate the entire experience. Whether for a celebration or your best friend’s birthday, this dessert always steals the spotlight!

Rum & Sea Salt Caramel Tart with Banana Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

Every layer of this dessert shines because of carefully chosen, simple ingredients. Each one plays a vital role—some add structure, others grace your taste buds with flavor, and a few promise that tempting color that makes the dish irresistible. Here’s everything you’ll need to create your Rum & Sea Salt Caramel Tart with Banana Ice Cream from scratch.

All-purpose flour: Provides the sturdy yet tender base for the crisp tart shell.
Powdered sugar: Sweetens the crust gently and gives it a delicate crumbly texture.
Unsalted butter (cold and cubed): Ensures a golden, melt-in-the-mouth pastry; work quickly to keep it cold!
Cold water: Brings the dough together without making it tough.
Granulated sugar: The heart of the caramel—this is where that glossy, amber magic begins.
Water: Helps the sugar dissolve evenly and caramelize smoothly.
Heavy cream: Makes the caramel ultra creamy and lush, and also whips into the base of the banana ice cream.
Unsalted butter: Adds silkiness and a hint of richness to the caramel.
Dark rum: The secret ingredient—the depth and warmth it brings truly sets this tart apart.
Sea salt: A little goes a long way! That sprinkle transforms caramel from simple to sublime.
Large eggs: Bind the tart filling for a custardy, just-set texture that slices beautifully.
Vanilla extract: A touch of sweet fragrance to both the caramel and banana ice cream.
Ripe bananas (mashed): Naturally sweet and creamy, they give the ice cream its tropical, nostalgic charm.
Sweetened condensed milk: The key to no-churn ice cream that’s smooth, scoopable, and ultra creamy.
Crushed shortbread or graham crumbs: Adds the finishing touch—a bit of crunch and a pretty plate presentation.
Decorative tuile or caramel shard (optional): For those times you want to impress with a flourish or two!

How to Make Rum & Sea Salt Caramel Tart with Banana Ice Cream

Step 1: Prepare the Tart Crust

Begin by blending the flour and powdered sugar in a bowl. Cut in cold, cubed butter with a pastry cutter (or your fingertips) until the mixture looks like coarse breadcrumbs. Drizzle in the cold water, just enough to bring it together into a soft dough—work quickly so the butter stays chilly. Gently press the dough into a tart pan, making sure it’s even, and chill for 15 minutes. That cold rest means a flaky, never-soggy base for your Rum & Sea Salt Caramel Tart with Banana Ice Cream.

Step 2: Blind Bake the Crust

While your dough chills, preheat the oven to 350°F (175°C). Line the tart crust with parchment and fill with pie weights or dried beans to keep it flat as it bakes. Blind bake for 12 to 15 minutes until the edges are a pale golden hue. Remove from the oven and set aside—your stage is ready for its decadent filling!

Step 3: Make the Rum & Sea Salt Caramel Filling

For the main event, combine granulated sugar and water in a saucepan. Heat over medium, swirling gently (never stirring!) until the sugar turns a deep amber. Take a deep breath—this moment smells heavenly. Off the heat, carefully whisk in heavy cream (it will bubble furiously!), then add butter, dark rum, and sea salt. Let it cool for a few minutes; caramel this luxurious is worth savoring even before it hits the tart.

Step 4: Combine Eggs and Caramel

In a separate bowl, whisk eggs and vanilla extract until frothy. Slowly stream your slightly cooled caramel into the eggs while whisking constantly. This method gently tempers the eggs and creates a custardy, silky filling for your tart. Pour this golden goodness into your pre-baked tart crust.

Step 5: Bake and Cool the Tart

Bake for another 20 to 25 minutes at 350°F, just until the center is set but still a bit wobbly. Cool completely—the hardest part, but absolutely essential for those clean slices!

Step 6: Whip Up No-Churn Banana Ice Cream

Now for the tropical sidekick: whip the heavy cream to soft peaks, then gently fold in the mashed bananas, sweetened condensed milk, and a splash of vanilla. Transfer this creamy banana mixture to a loaf pan and freeze at least 4 hours, or until perfectly scoopable. This no-churn recipe keeps things simple yet outrageously creamy.

Step 7: Plate and Serve

To serve, slice generous wedges of the cooled tart, add a luscious scoop of banana ice cream, and sprinkle with shortbread or graham crumbs. If you’re feeling especially fancy, add a tuile or a caramel shard for extra drama. Every detail in this Rum & Sea Salt Caramel Tart with Banana Ice Cream pays off!

How to Serve Rum & Sea Salt Caramel Tart with Banana Ice Cream

Garnishes

Treat your Rum & Sea Salt Caramel Tart with Banana Ice Cream to a finishing touch—scatter crushed shortbread or graham crumbs over the plate for a playful crunch. Add a wisp of decorative tuile or a glistening caramel shard to turn each serving into a restaurant-worthy masterpiece. For a pop of color, you can even drop a few fresh mint leaves or edible flowers on the side.

Side Dishes

This dessert truly shines on its own, but if you want to make it a showstopping finale, try pairing with a simple fruit salad (think berries, pineapple, or kiwi for brightness) or a mini espresso shot. A tart, juicy fruit component balances the richness, while coffee enhances all those caramel and banana notes.

Creative Ways to Present

Serve the tart and ice cream deconstructed—the tart in artful shards, the ice cream as quenelles, and the crumbs as a “soil” on the plate. Or, try layering a jar dessert: a spoonful of caramel tart chunks, banana ice cream, and cookie crumble in parfait glasses. Either way, your Rum & Sea Salt Caramel Tart with Banana Ice Cream becomes an edible work of art!

Make Ahead and Storage

Storing Leftovers

Wrap leftover tart slices snugly in plastic wrap or store in an airtight container in the fridge. The tart keeps beautifully for up to 4 days, and the flavors often deepen as they rest. Just be sure to cover the tart so it doesn’t absorb fridge odors!

Freezing

Banana ice cream is freezer-friendly and stays smooth for weeks; just keep it tightly covered to prevent ice crystals. The tart can be frozen too—wrap slices well and put in a freezer bag for up to a month. Thaw both in the refrigerator before serving for best results.

Reheating

If you love your caramel tart a little warmer, reheat individual slices in the microwave for 10–15 seconds (just until barely warm, so the filling stays silky). The ice cream should, of course, be scooped right from the freezer—let it sit a few minutes for that perfect creamy texture.

FAQs

Can I use a different type of alcohol in the caramel?

Absolutely! While dark rum delivers signature depth in this recipe, bourbon or brandy are wonderful substitutes for a unique twist. Just keep the quantity the same for a balanced flavor.

Is it possible to make the banana ice cream dairy-free?

Yes! Swap the heavy cream for coconut cream and use a dairy-free sweetened condensed milk (many stores carry these now). You’ll still get a creamy, banana-forward ice cream that suits dairy-free diets.

What if I don’t have a tart pan?

No worries—try a springform pan, a pie dish, or even individual ramekins. The crust will just be a bit thicker or thinner depending on your chosen vessel. It’s the flavor that counts!

Can I make the tart in advance?

Absolutely! The whole Rum & Sea Salt Caramel Tart with Banana Ice Cream can be assembled a day ahead—store the tart in the fridge and the ice cream in the freezer so you’re ready to plate when dessert cravings hit.

How can I prevent the caramel from crystallizing?

Once the sugar and water are in the pan, avoid stirring. If needed, gently swirl the pan to keep things even. A clean saucepan and patience are your best friends for smooth, glossy caramel every time.

Final Thoughts

If you’re yearning for a dessert that’s a little bit playful and utterly luxurious, this is the one. The Rum & Sea Salt Caramel Tart with Banana Ice Cream offers that magical mix of comforting flavors and impressive presentation. Gather your ingredients, invite a few dessert lovers over, and treat yourselves to a memorable, decadent creation that’s sure to earn applause!

Rum & Sea Salt Caramel Tart with Banana Ice Cream Recipe