Description

Indulge in a luxurious Rum & Sea Salt Caramel Tart served alongside creamy Banana Ice Cream and a delightful cookie crumble. This sophisticated dessert combines rich caramel flavors with a touch of sea salt, perfectly complemented by the freshness of bananas.

Ingredients

Units Scale

For the tart crust:

1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, cold and cubed
1–2 tbsp cold water

For the rum caramel filling:

1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
2 tbsp unsalted butter
2 tbsp dark rum
1/2 tsp sea salt
2 large eggs
1 tsp vanilla extract

For the banana ice cream (no-churn):

2 ripe bananas, mashed
1 cup heavy cream
1/2 cup sweetened condensed milk
1/2 tsp vanilla extract

For garnish:

Crushed shortbread or graham crumbs
Decorative tuile or caramel shard (optional)

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Instructions

Preheat oven to 350°F (175°C). To make the crust: blend flour and powdered sugar in a bowl. Cut in butter until crumbly, then add cold water to form dough. Press into tart pan and chill for 15 minutes.
Blind bake the crust for 12–15 minutes until lightly golden. Set aside. In a saucepan, combine sugar and water for the caramel. Cook over medium heat without stirring until deep amber. Carefully whisk in cream, butter, and rum. Stir in sea salt. Let cool slightly.
In a separate bowl, whisk eggs and vanilla. Slowly stream in warm caramel while whisking constantly. Pour filling into tart crust and bake for 20–25 minutes until just set with a slight jiggle in the center. Cool completely.
For the ice cream: Whip cream to soft peaks. Fold in mashed banana, condensed milk, and vanilla. Freeze 4–6 hours.
To serve, place a slice of tart on a plate with a scoop of banana ice cream, sprinkle cookie crumbs, and add decorative garnish.

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 26g
Sodium: 220mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 2g
Protein: 4g
Cholesterol: 125mg