Miso Caramel Banana Tart
My Thermomix take on Christine Manfield's bold flavour philosophy — a silky miso caramel poured over ripe banana in a buttery shortcrust shell, finished with dark chocolate shards and a whisper of sea salt.
Christine Manfield has always championed the sweet-salty edge in desserts, and miso caramel is the perfect expression of that philosophy. This Chef Aly Thermomix version pairs white miso paste with a golden caramel for umami depth, layered over caramelised banana in a crisp shortcrust pastry. Metric quantities and exact TM6 and TM7 settings make it straightforward for Australian home cooks.
Ingredients
- 🌾200 g plain flour
- 🧈100 g cold butter, cubed
- 🍬40 g icing sugar
- 🥚1 egg yolk
- 💧1 tbsp iced water
- 🍬100 g caster sugar
- 💧30 g water
- 🧈40 g butter, cubed
- 🥄1 tbsp white miso paste
- 🥛60 ml thickened cream
- 🍌3 ripe bananas, sliced 1 cm thick
- 🧈20 g butter, extra
- 🍬1 tbsp brown sugar
- 🌼1 tsp vanilla extract
- 🍫30 g dark chocolate (70%), melted for drizzle
- 🧂Flaky sea salt, to finish
Thermomix method
- For the pastry: place plain flour, cold cubed butter and icing sugar in the mixing bowl. Mix 10 sec / speed 4 until it resembles fine crumbs.
- Add egg yolk and iced water. Mix 15 sec / speed 3 until dough just comes together. Tip onto a sheet of baking paper, bring together into a disc, wrap and refrigerate 30 min.
- Roll pastry between two sheets of baking paper to 3 mm thick. Line a 23 cm fluted tart tin, trim edges, prick base with a fork and refrigerate 15 min. Blind bake 180°C for 15 min until pale golden. Set aside.
- For the miso caramel: place caster sugar and water in a clean, dry mixing bowl. Do not insert the butterfly. Heat 12 min / 120°C / speed 2 until deep amber. Watch carefully through the lid — do not open.
- Carefully add cubed butter and thickened cream through the lid opening while blades are on speed 2. The caramel will bubble vigorously. Mix 20 sec / speed 3 until smooth.
- Add miso paste and vanilla extract. Mix 10 sec / speed 3 until fully combined. Pour miso caramel into a bowl and set aside. Clean and dry the mixing bowl.
- For the banana layer: place sliced bananas, extra butter and brown sugar in the mixing bowl. Sauté 5 min / 100°C / Reverse / speed 1 until bananas are golden and caramelised.
- Spread the caramelised banana evenly over the blind-baked tart base. Pour the miso caramel over the banana, spreading to the edges. Bake 180°C for 18–20 min until the caramel is set with a slight wobble.
- Cool completely in the tin. Drizzle melted dark chocolate over the top and finish with flaky sea salt. Serve at room temperature.
Aly's tips
- Use white (shiro) miso, not red miso — it is milder and sweeter, perfect for desserts.
- Watch the caramel like a hawk at step 4. Once it turns deep amber, move fast to the next step. If it darkens too much, it will taste bitter.
- The tart is easiest to slice at room temperature. Chilling makes the caramel too firm.
Questions
Can I make the pastry in advance?
Yes. The pastry dough can be refrigerated for up to 2 days or frozen for 1 month. Blind bake on the day you plan to assemble.
Is this the original Christine Manfield recipe?
No. This is Chef Aly's independent Thermomix reinterpretation inspired by Christine Manfield and miso caramel banana tart; it is not endorsed by or affiliated with the chef.
What can I substitute for miso paste?
If you cannot find miso, omit it for a classic caramel banana tart — still delicious. Do not substitute with soy sauce or salt, as the flavour profile is different.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.