Banana Split Puff Pastry Tart
This Banana Split Puff Pastry Tart is making all our nostalgia dreams come true. There's no better way to kick off summer IMO.
Ingredients
- 1/4 cup granulated sugar
- 1 Tbsp ground cinnamon
- 1/2 (17.3-oz) box frozen puff pastry sheets, thawed (need 1 sheet, save the other for a different recipe)
- 1/3 cup nutella
- 2 large bananas (or use 3 small bananas) thinly sliced lengthwise
- 1 egg yolk
- 1 Tbsp heavy cream
- 1/4 cup chocolate sauce
- 1/2 cup homemade salted caramel sauce*
- Chocolate ice cream
- Vanilla ice cream
- Strawberry ice cream
- Whipped cream**
- 6 maraschino cherries with stems
Instructions
- Preheat oven to 425°F. Combine sugar and cinnamon in a small bowl, set aside. Roll out puff pastry sheet on a lightly floured surface to 1/4-inch thick rectangle. Transfer to a baking sheet lined with parchment paper.
- Use a small knife to draw a 1-inch border around the pastry, being careful not to cut all the way through. We want to allow the edges of the pastry to rise and puff, while still allowing air to escape from the center.
- Use a fork to make small pricks inside the border you just created.
- Spread Nutella evenly over the area you just pricked with the fork, making sure you're leaving that 1-inch border around the edges untouched.
- Evenly distribute bananas over nutella. Whisk the egg yolk and cream in a small bowl until no streaks remain. Brush the egg wash over the edges of the puff pastry (not over the bananas and nutella). Bake 20 to 25 minutes or until the edges are very golden brown.
- Drizzle chocolate sauce and homemade caramel sauce over the hot tart. Top with 2 scoops of each flavor of ice cream (or more, if desired). Dollop whipped cream over each scoop of ice cream, and sprinkles with cherries.
Notes
*I highly encourage you to make your own caramel sauce for this recipe, but if you don't have time then use a jar!
**I just used a can of whipped cream, but feel free to make your own.