Crunchy caramel tart with banana & pecans
Recipe
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200 minutes
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100 minutes
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300 minutes
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8-12 persons
Have you ever tried sticky milk pie and loved it? Then you simply have to bake this delicious crispy caramel tart with banana and pecans in your Big Green Egg – because that’s exactly what this delicious sweet tart is based on! The tart’s base is made from dulce de leche, a rich caramel that’s incredibly easy to make using condensed milk. While making dulce de leche takes some time, it’s incredibly easy – just place a tin of condensed milk in boiling water for three hours and voilà! Why not make a batch in advance? Tins of dulce de leche keep for months, so you’ll always have the perfect caramel custard base ready for this indulgent tart. The delicate filo pastry layers, combined with pecans, add a delicious crunch to the tart. Have you fired up your kamado yet?
INGREDIENTS
Tart
- 1 can (397 g) of condensed whole milk with sugar
- 9 sheets of filo pastry (frozen)
- 100 g salted butter
- 200 ml milk
- 1 vanilla pod
- 2 eggs
- 1 banana
- 50 g pecans
- Icing sugar, for dusting
IN ADVANCE
- Place the tin of condensed milk upside down in a high-sided saucepan. Fill the pan with enough water to fully submerge the tin. Bring the water to a boil, then reduce the heat and simmer for three hours to create dulce de leche. Check regularly to ensure the tin remains fully submerged – this is crucial to prevent it from bursting. If needed, add more boiling water during cooking.
- After three hours, carefully remove the tin from the boiling water using tongs and place it in a bowl of cold water to cool. Refresh the water a few times.
METHOD
- Light the charcoal in the Big Green Egg and heat to 180°C using the heat shield and stainless steel grid. Meanwhile, remove the filo pastry from the freezer and allow it to thaw in its packaging. Place a cast-iron saucepan on the grill, add the butter and let it melt.
- Remove the melted butter from the EGG. Grease a small skillet (Ø27 cm) with some of the melted butter. Unfold the filo pastry on your work surface, brush the top sheet with butter and place it in the skillet, allowing it to fold naturally. Repeat this with the remaining filo sheets, brushing each with butter, so that the skillet is fully lined with lightly folded layers.
- Place the (cold) baking stone on the grill, set the skillet on top and close the lid of the EGG. Bake for 20 minutes, until the filo is crispy and light golden brown. Meanwhile, heat the milk in the cast-iron saucepan on the grill.
- Transfer the cooled dulce de leche to a bowl. Slice open the vanilla pod, scrape out the seeds and add them to the dulce de leche. Pour the warm milk into the bowl and whisk until the dulce de leche is completely dissolved, creating a smooth caramel mixture. Whisk in the eggs, one at a time, to create a caramel custard.
- Remove the skillet from the EGG and pour the caramel custard over the crispy filo pastry. Slice the banana, then scatter the banana slices and pecans evenly over the tart. Return the skillet to the grill, close the lid and bake for about 20 minutes, until the custard has set.
- Remove the tart from the EGG and allow it to cool completely.
- Transfer the tart to a cake stand and dust with icing sugar before serving.
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