Banana, Butter and Meringue Tart

Banana, Butter and Meringue Tart

No ratings yet
Servings: 8
Calories: 489


  • 8 oz rich sweet shortcrust pastry

for the filling:

  • 6 firm bananas
  • 2 oz butter
  • 2 oz light soft brown sugar
  • juice of 1 lemon
  • 1 egg plus 3 egg yolks
  • 2 oz caster sugar
  • 8 floz double cream
  • 1/2 teaspoon vanilla essence

for the meringue topping:

  • 3 egg whites
  • 4 oz caster sugar


  • Line a deep 23cm (9 in) tart tin with the pastry and pre-bake or bake blind. Pre-heat the oven to 200°C (400°F) Gas 6.
  • Peel and cut the bananas in half and then slice in half lengthwise. Melt the butter in a frying pan and fry the banana slices for 2 minutes on each side or until golden. Cover with the soft brown sugar and lemon juice and put the lid on the pan. Cook very gently for 1 minute to melt the sugar, then remove the pan from the heat and set aside.
  • Whisk the egg, egg yolks and caster sugar together in a bowl. Set aside.
  • Put the cream and vanilla essence in a pan and heat gently until almost boiling. Add the cream to the egg and sugar mixture and stir together.
  • Place the buttery bananas with their sweet brown juices in the base of the pre-baked pastry case, then pour the cream and egg mixture over the bananas. Bake in the oven for 30 minutes.
  • Towards the end of this cooking time, make the meringue topping. Whisk the egg whites in a bowl until they reach the soft peak stage and whisk in half the caster sugar in 2 or 3 batches. Fold in the remaining sugar using a metal spoon.
Calories: 489 kcal
Carbohydrates: 64 g
Protein: 5 g
Fat: 25g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 76 mg
Sodium: 208 mg
Potassium: 423 mg
Fiber: 3 g
Sugar: 39 g
Vitamin A: 701 IU
Vitamin C: 15 mg
Calcium: 44 mg
Iron: 1 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating