Banana tartin

Banana tartin

Ben's BBQ Bible
Billy Law

This is a bad-ass way to end a meal on the barbecue!

Blini pans are small frying pans about 8cm in diameter and silicon tart moulds are flexible moulds used in baking. Both are available from good cooking stores and are great things to have in the kitchen.


Quantity Ingredient
2 sheets ready-rolled frozen puff pastry, thawed
200g soft brown sugar or palm sugar
50g unsalted butter
1 teaspoon vanilla extract
4 large bananas, ripe but not too soft
good pinch salt
4 blini pans or silicon tart moulds
ice cream, to serve


  1. Cut the pastry into rounds 2 cm wider than your moulds, so that you can tuck the edges into each mould. Cover the pastry and set aside in the fridge until required.
  2. Place the sugar in a small saucepan and add a few tablespoons water. Place over medium heat and bring to the boil. Gently swirl the sugar and water to help the dissolve the sugar.
  3. When the sugar begins to caramelise and you see darkish brown spots, remove the pan from the heat. Whisk in the butter and vanilla extract.
  4. Divide the caramel among the four pans or moulds.
  5. Peel the bananas and trim off the ends so the bananas are square.
  6. Cut the bananas into 3 cm lengths; you should end up with 4–5 pieces per mould. Arrange these in the centre of each pan or mould.
  7. Cover with the pastry rounds, pushing the edges down around the bananas. (These can now be set aside to be cooked later.)
  8. Prepare your barbecue for indirect cooking over a medium heat (with the outer heat elements on, and the inside one off).
  9. Place the pans or moulds directly on a baking tray, then into the middle of your barbecue. Bake for 15–20 minutes with the hood closed, until the pastry is golden and puffed up.
  10. Once baked, allow to rest for a minute, then turn out onto individual plates.
  11. Season to taste and serve straight away, with your favourite ice cream on top.
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