Description:
This dessert marries sweet, salty, and umami in a bold and elegant tart. The nutty black sesame crust complements the rich miso caramel and roasted bananas, while a dollop of crème fraîche cuts through the sweetness.
Ingredients:
For the black sesame crust:
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1 cup all-purpose flour
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1/4 cup black sesame seeds, toasted and ground
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2 tbsp granulated sugar
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1/2 tsp salt
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1/2 cup (1 stick) unsalted butter, cold and cubed
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2–3 tbsp ice water
For the miso caramel:
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1 cup granulated sugar
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1/4 cup water
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1/2 cup heavy cream
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2 tbsp white miso paste
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2 tbsp unsalted butter
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1/2 tsp vanilla extract
For the roasted bananas:
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3 ripe but firm bananas, halved lengthwise
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2 tbsp brown sugar
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1 tbsp melted butter
To serve:
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Crème fraîche or lightly whipped cream
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Optional: toasted black sesame seeds for garnish
Instructions:
1. Make the crust:
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In a food processor, combine flour, ground sesame seeds, sugar, and salt.
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Add the butter and pulse until the mixture resembles coarse crumbs.
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Slowly drizzle in ice water until the dough just comes together.
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Press into a 9-inch tart pan. Chill for 30 minutes.
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Preheat oven to 375°F (190°C). Prick the crust with a fork and bake for 18–20 minutes until golden. Cool completely.
2. Make the miso caramel:
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In a medium saucepan, combine sugar and water. Heat over medium until sugar dissolves and turns a deep amber.
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Remove from heat and slowly stir in cream (it will bubble), then add butter, miso, and vanilla. Stir until smooth.
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Let cool slightly, then pour into cooled crust.
3. Roast the bananas:
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Preheat oven to 400°F (200°C). Place bananas on a parchment-lined tray.
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Brush with melted butter and sprinkle with brown sugar.
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Roast for 15 minutes, until golden and caramelized. Cool slightly.
4. Assemble:
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Arrange roasted bananas on top of the miso caramel.
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Chill the tart for at least 1 hour to set.
5. Serve:
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Slice and serve with a spoonful of crème fraîche and a sprinkle of black sesame seeds.
Let me know if you want a version that’s gluten-free, vegan, or easier to prep!
