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Banana puff pastry tart, coconut almond cream, passion caramel |

Cream, Biscuit Dough, Fruits

Crunchy tartlet with exotic flavors, topped with a passion fruit caramel sauce.


You can make the almond cream and the caramel passion sauce the day before.

You can also replace the passion fruit puree with the 35% cooking cream.


Recipe for 4 portions

Puff pastry

0.50 Unit(s)
Sheet of puff pastry

Coco almonds cream

50 Gr
100 Gr
Softened butter
100 Gr
50 Gr
Unsweetened grated coconut
50 Gr
Almond powder
20 Gr

passion fruit sauce

75 Gr
25 Gr
75 Ml
Passion fruit purée


2 Unit(s)
1 Unit(s)
Lime zest(s)
2 Tbsp
Icing sugar

Preparation time: 45 min

Preheat your Oven at 420 °F

  • Puff-pastry

    Once the puff pastry is the desired thickness (about 3 mm), prick the entire surface with a fork.

    Using a round cookie cutter (10 to 12 cm in diameter), cut out circles.

    Turn each circle out onto a baking sheet lined with parchment paper.

    Place in the refrigerator for a good 20 minutes.

  • Coco almonds cream

    In your mixer bowl, place the soft butter and sugar and stir vigorously to whiten the mass.

    Add the eggs one by one, while sifting the dry ingredients. When the eggs are absorbed, add the dry ingredients and mix well.

    Finish with the rum for the taste, place in the fridge overnight ideally, otherwise a good hour.

  • Montage et cuisson


    Take the puff pastry circles out of the fridge, using a piping bag fitted with a plain tip, make a nice snail roll (spiral), starting from the center of the circle.

    Be sure to leave a good centimeter around the circle without cream.

    Place the nice thick banana slices on the surface of the cream, making sure to cover all the cream.

    Place in the freezer for 30 minutes before baking.


    Bake in a hot oven, making sure the puff pastry and almond cream are well colored.

    Remove the thin banana tarts to a rack.

  • Passion fruits

    Dissolve the sugar in a saucepan by pouring it in several times, once it has completely dissolved, make sure it is golden brown.

    Add the butter and stir until it is completely absorbed into the caramel.

    Then, in three batches, pour the hot passion fruit puree over the caramel, being careful not to splash it. Stir well each time, then make sure the caramel is smooth, let it cook on low heat for about 3 minutes.

    Let the caramel cool down before using it.

  • Finishion

    Place a thin banana and coconut cream tartlet on a plate, sprinkle with powdered sugar, a nice drizzle of caramel passion sauce and finish with lime zest.

You can make the almond cream and the caramel passion sauce the day before.

You can also replace the passion fruit puree with the 35% cooking cream.

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