Banana tarte Tatin with sweet soy
This banana tarte Tatin with sweet soy sauce features caramelised bananas on puff pastry, spiced with cinnamon and a pinch of salt. Serve it warm with coconut ice cream for a fun twist on the French classic.
Preparation
Step 1
120 g sugar – 40 g butter – 2 ½ tbsp Kikkoman Sauce for Rice - sweet – 1 tsp ground cinnamon – 1 pinch salt
Caramelise the sugar in a saucepan over medium heat. Add the butter, Kikkoman Sauce for Rice, cinnamon and salt. Stir until fully combined.
Step 2
4 bananas – 200 g ready-rolled puff pastry
Peel the bananas and cut them in half lengthwise. Arrange them cut-side down in a tart tin coated with the caramel sauce. Cover with a layer of puff pastry, pressing the edges firmly. Bake the tarte Tatin at 180°C for about 25–30 minutes until golden and crisp. Carefully invert onto a plate—watch out, the caramel is very hot!
Step 3
200 g coconut ice cream for serving – 3 mint leaves
Cut the tart into portions and serve with the coconut ice cream. Garnish with the mint.
Tip:
For an even richer flavour, use clarified butter when caramelising the bananas. Lightly prick the puff pastry with a fork before baking to stop it puffing up too much in the oven.
Recipe-ID: 1509
Recipe as PDF
Download PDFThank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!
![[Translate to Englisch (EU):]](https://www.kikkoman.eu/fileadmin/_processed_/5/8/csm_Kikkoman_Sauce_for_Rice_sweet_150ml_Dispenser_NL_vegan_262deecd3f.webp "[Translate to Englisch (EU):]")
120 g sugar – 40 g butter – 2 ½ tbsp Kikkoman Sauce for Rice - sweet – 1 tsp ground cinnamon – 1 pinch salt
Caramelise the sugar in a saucepan over medium heat. Add the butter, Kikkoman Sauce for Rice, cinnamon and salt. Stir until fully combined.
4 bananas – 200 g ready-rolled puff pastry
Peel the bananas and cut them in half lengthwise. Arrange them cut-side down in a tart tin coated with the caramel sauce. Cover with a layer of puff pastry, pressing the edges firmly. Bake the tarte Tatin at 180°C for about 25–30 minutes until golden and crisp. Carefully invert onto a plate—watch out, the caramel is very hot!
200 g coconut ice cream for serving – 3 mint leaves
Cut the tart into portions and serve with the coconut ice cream. Garnish with the mint.
Discover more
