We love tarte Tatins at The Wee Restaurant and they normally always feature on our dessert menu throughout the year - changing fruit with the seasons. While I am more traditional and prefer apple tatin, Vikki loves bananas, so a few years ago now I made her this recipe as a special treat and it has featured regularly on our menu as a Wee Restaurant favourite. 
What's not to love? Caramelised toffee bananas with crisp candied pastry and homemade ice cream - delicious!

The Wee Restaurant Banana Tart Tatin 2.jpg

Makes 4 individual or one large tarte


6 bananas (must be firm)

4 puff pastry discs rolled out fit over mould with 1cm overlap (or 1 large)

150g caster sugar

100ml water

30g unsalted butter



Pour the caramel into either one large pan or four smaller individual mini pans or moulds and allow it to cool.

Peel and cut the bananas into approximately 2cm thick slices and then line the banana slices carefully onto the caramel mixture. Place the puff pastry over the top and be sure to tuck the edges into the caramel around the outside.

Place on a tray and bake in a hot oven at 200°C for approximately 15-18 minutes until the pastry is golden and crispy.

Carefully remove from the oven and flip out onto plate. Pour over any excess caramel and serve with a scoop of our homemade vanilla ice cream. Deliciously comforting! 


Vanilla Ice Cream


Makes 1 litre of Ice Cream


1/2 pint double cream

1/2 pint milk

4oz caster sugar 

2 vanilla pods (scraped)

6 free range egg yolks



Bring the cream, milk and vanilla to the boil and then remove from the heat.

Whisk together the egg yolks and the caster sugar and then add a small ladle of the hot creamy mixture and whisk.

Next, pour the egg yolk mixture into the pan with remaining cream/milk and turn the heat down low - stir continuously until the mixture begins to thicken (some recipes suggest 82°C but I tend to judge by eye). 

The mixture will thicken slightly and at this point remove from the heat. Remove the vanilla pods and whisk for a few seconds to ensure there are no lumps.

Allow the mixture to cool and then churn in an ice cream machine and freeze.