How do you make a Hawaii twist on tarte tatin? By adding in local flavors like macadamia nuts and apple bananas and calling it the Macadamia Banana Croissant Tarte Tatin recipe.
Whipped creamor whipped coconut cream or whipped crème fraîche, for serving
Instructions
To Make The Banana Croissant Tarte Tatin: Heat oven to 350°F and arrange a rack in the middle. Combine the whole eggs, egg yolks, milk, brown sugar, vanilla extract, kosher salt, and pinch of cardamom in a large bowl and whisk until eggs are broken up and custard is smooth. Set aside.
Melt butter in an 8-inch cast iron pan over medium-high heat. Stir in granulated sugar and cook, swirling skillet occasionally, until mixture turns medium amber, about 3 minutes. Arrange bananas or apples, cut-side down in skillet, overlapping slightly. Scatter macadamia nuts over the top then cook, without stirring for another 3 minutes.Meanwhile, dip the cut croissants into the custard mixture and let excess custard drip off. Arrange the croissants cut-side up in the pan and overlap slightly. Push down slightly so the croissants fit and the banana caramel mixture comes up the sides slightly. Transfer to oven and bake until croissants are golden brown and puffed, about 10 to 15 minutes.
To Serve The Banana Croissant Tarte Tatin: Remove from oven and let sit for a few minutes. Carefully invert the tart onto a serving plate. Serve with toasted coconut and whipped coconut cream or crème fraîche.