Banana Pecan Caramel Brioche Tarts


Preparation info

  • Makes


    • Difficulty


Appears in

Bad Girl Bakery

Bad Girl Bakery

By Jeni Iannetta

Published 2021

  • About

These tarts are so satisfying to make! They are on our menu most days and sell out really quickly. The dough itself is rich and buttery and not at all sweet so it really complements the flavours of the caramel and banana filling. You can vary the fillings: they’re lovely filled with custard and a handful of berries.


  • 6 x 10 cm pie tins, lightly greased with vegetable oil


    Weigh out the strong and plain flours, sugar and salt into the bowl of your stand mixer and give them a stir to mix. Add the eggs, milk and yeast and mix on low for two or three minutes, then increase to medium for 10 to 15 minutes. Scrape down the bowl and paddle a couple of times during mixing.

    By now your dough should be smooth-looking and stretchy (give it a wee pull to check). With the mixer still on low, add two to three cubes of butter at a time. You can’t rush this stage, I’m afraid, so don’t add any more butter until you can’t see any trace of the last lot. Keep adding the butter two to three cubes at a time until it’s all gone, and then keep mixing until the dough has come away from the sides of the mixer. Scrape the dough out and put it in a well-oiled bowl, then cover with cling film and pop in the fridge overnight.

    Next morning, give the dough a punch to knock the air out. Divide into six balls and place one in each lightly greased tin. Using your fingers, push the dough into the base and up the sides of the tin to create a tart shell with a raised rim. Put the tins on a baking tray and cover with lightly oiled cling film, then put them somewhere warm until the dough doubles in size.

    Preheat the oven to 200°C (180°C fan). Push the centre of the risen dough base down a little to make space for the filling, then place two tablespoons of caramel in the centre of each one, followed by a few banana slices and then some pecans.

    Glaze any exposed dough with the beaten egg and bake on the top shelf of the oven for 15 to 20 minutes, or until the dough is dark golden brown and a skewer comes out clean when inserted into the rim of the tart. Allow to cool for ten minutes before removing from the tin.

    Drizzle the tarts with leftover caramel and serve while still warm.

    Hand Method

    Knead the dough by hand until it is smooth and stretchy — it will take a bit of time. Use cubes of very soft butter and add them a few at a time to the dough, kneading until completely incorporated. The dough will break and look craggy and the process is very messy, but persevere and it will come together. You’ll need a dough scraper to scrape the excess butter off your counter and back into your dough.