Salted PB Banana Tart

Salted PB Banana Tart


Here are 3 songs I listened to while making this tart. Just because:

Relations : Kenna featuring Childish Gambino
Wanderlust : The Weeknd (Pharrell remix… duh)
Needle : Born Ruffians

Salted Peanut Butter Banana Tart

9″ Tart


For the crust:
25 – 28 Biscoff cookies (lotus cookies)
6 Tbsp unsalted butter, melted


For the peanut butter cream filling:
1/2 cup smooth peanut butter
1/4 cup cream cheese, room temperature
2 Tbsp unsalted butter, room temperature
1/3 cup powdered sugar, sifted
2 pinches fine salt
2 tsp heavy cream


For the ganache:
100g (3.53oz) dark chocolate (60%-70% dark), chopped
1/2 Tbsp unsalted butter
1/2 cup heavy cream
1-2 bananas, sliced
2-3 big pinches of Maldon Sea Salt Flakes


For the crust: In a food processor, make fine crumbs from the Biscoff cookies. It should yield about 2 cups. In a large mixing bowl, combine the crumbs, melted butter, and salt. Mix then dump the mixture into a 9″ tart tin with removable bottom.


Press the crumb mixture to compact it along the bottom and up the sides of the tart tin. Make sure the crumb crust is even throughout. Place in the fridge for at least 30 minutes to set.


For the peanut butter cream filling: In the bowl of an electric mixer, fitted with whisk attachment, combine the peanut butter, cream cheese, and butter. Whip on medium-high speed until lighter in color and fluffier. This will take about 3-4 minutes.


Add the powdered sugar and salt and whip for another 3 minutes. Stream in the heavy cream and continue to whip for another 2 minutes.


Assembly part 1: Layer the sliced bananas on top of the set crust. Use 2 bananas if you want more nanners than you see in the photos above. Spread the peanut butter cream on top of the bananas and smooth out to be as flat as possible on top. Set back in the fridge while the ganache is being prepared.


For the ganache: Place the chopped chocolate and butter in a medium sized bowl. Heat the heavy cream on medium heat until hot but not simmering! You’ll see small bubbles start to form around the edge of the pot.


Pour the cream directly over the chocolate and butter. Let it stand for for a few minutes. Mix together with a rubber spatula until it is combined and smooth. Let it cool slightly, about 1 minute.


Assembly part 2: Pour the ganache over top of the peanut butter cream filling. It will spread and settle. You can help the spread a little by tilting the tart in a circular motion. Tap the tart on the counter top a few times to release any air bubbles. Let set for 2 minutes at room temperature.


Garnish the tart with the flake sea salt. Let set in the fridge for at least an hour before serving.




  • Dare I even mention that you can use Nutella instead of the peanut butter.
  • Really pack in that crust so it is compact and it holds its form.
  • Keep this baby in the fridge if you’re not going at it with a fork.
  • It’s no surprise that I really like my salt. PLEASE USE MALDON. Please.