Salted caramel banana tatins with crème fraîche ice cream

Salted caramel banana tatins with crème fraîche ice cream

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 30 mins Cook: 25 mins Plus freezing

More effort

Serves 2 with leftover ice cream

Combining on-trend salted caramel with a French classic makes for a stylish individual pudding that could grace any smart restaurant menu

Nutrition and extra info

  • Freeze ice cream only

Nutrition: per serving

  • kcal1385
  • fat107g
  • saturates63g
  • carbs94g
  • sugars52g
  • fibre1g
  • protein12g
  • salt2.8g
Save to My Good Food
Please sign in or register to save recipes.


    For the ice cream

    • 1 vanilla pod
    • 200ml double cream
    • 100ml milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 3 egg yolks
    • 85g golden caster sugar
    • 300ml full-fat crème fraîche

    For the banana tatin

    • 250g puff pastry
    • plain flour, for dusting
    • 1 banana, peeled



      Probably the best known, most popular tropical fruit, their name probably derives from the…

    • 50g soft light brown sugar
    • 50g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 2 tbsp double cream


    1. To make the ice cream, split the vanilla pod in half lengthways and scrape out the seeds. Put the pod and seeds in a saucepan with the cream and milk, and bring slowly to the boil. Meanwhile, in a bowl, whisk the egg yolks and sugar together until pale. Pour the hot cream mixture over the egg and sugar, whisking continuously. Pour back into the pan, set over a gentle heat and stir with a wooden spoon. Heat gently until the custard mixture thickens enough to coat the back of the spoon, then remove from the heat.

    2. Pour the crème fraîche into a bowl and whisk to loosen. Slowly pour in the hot custard mixture, whisking as you go. Pour the mixture into an ice-cream machine and churn until softly frozen. Transfer to a container, then freeze for 2 hrs to firm.

    3. To make the Tatins, roll out the pastry on a floured surface to the thickness of a £1 coin. Using the banana as a guide, cut out 2 pastry lids big enough to fit over the banana, leaving a 1cm border around the edge. Place the pastry on a baking tray and put in the fridge.

    4. Set an ovenproof, heavy-bottomed frying pan over a medium heat. Add the sugar, butter and cream, and cook for 5 mins until the sugar has melted and the caramel is bubbling. Add ½ tsp sea salt flakes. Slice the banana in half lengthways and place the 2 halves, cut-side down, into the caramel.

    5. Heat oven to 220C/200C fan/gas 7. Place a pastry lid on top of each banana half, tucking each in tightly around the edges. This can be done 1 hr ahead. Transfer the pan to the oven and cook for 20 mins until the pastry is risen and golden. Quickly and carefully turn out the Tatins, sprinkle with a few flakes of sea salt and serve with scoops of crème fraîche ice cream.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    10th Apr, 2013
    The tatins are absolutely delicious - very moreish! (Didn't make the ice-cream just used what I already had in the freezer).
    17th Mar, 2012
    Oops forgot the stars
    17th Mar, 2012
    Amazing. I also used dark soft brown sugaras that what was in the cupboard. I was pushed for time so just made the tarte tatin and served it with some honey and ginger ice cream.
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?