Looking for a dessert that’s easy to make but looks you spent hours slaving away on it? These cinnamon – spiced banana cookie butter tarts are just the thing. They combine crisp, cookie-like tart shells with creamy Speculoos cookie butter and warm, gooey cinnamon-spiced caramelized bananas.

The Spice Monger™ cinnamon adds a warm, smoky element to the banana topping and brings out the flavor of the spices in the cookie butter the way caramelized sugar alone cannot. To make the tart shells all you’ll need are a few simple ingredients you probably already have in your pantry and refrigerator: butter, sugar, eggs, flour, and salt. Slather some smooth Speculoos cookie butter onto the cooled tart shells, then finish off the tarts by topping them with the softened bananas. Tart shells (makes two 6-inch tart shells)

Ingredients

• 1 stick (1/2 cup) butter, room temperature
• 1.5 eggs (75g or approximately 2.6oz), room temperature
• ¼ cup confectioner’s sugar
• 2 cups cake flour
• pinch of salt

Instructions
Using a stand or handheld mixer, cream butter and sugar on medium speed until fluffy and light in color. Slowly add the eggs to the butter and sugar mixture. When the butter, sugar, and eggs are fully combined, lower the mixer speed and add the cake flour in three additions. Lastly, add the salt. When the dough looks shiny and fairly smooth stop the mixer, form the dough into a ball, and wrap in plastic wrap. Let the dough rest in the refrigerator for half an hour.

Remove the dough from the refrigerator and split it in half. Roll out each half onto a lightly floured surface such that each circle of dough is about two inches larger than a 6-inch tart pan. Lift one circle of dough up with your rolling pin and drape it over a 6-inch tart pan. Press the dough into the pan along the bottom and sides, leaving the overhang. Repeat with the second circle of dough. Put both tart pans in the refrigerator for another half an hour. Preheat your oven to 350°F.

Remove the tart pans from the refrigerator and cut off the overhang with a sharp paring knife. Poke holes in the bottom of the dough with a fork and fill the tart shells with beans, rice, or pie weights to prevent the shells from bubbling up during baking. Bake tart shells for 20-25 minutes or until light brown on the edges. Remove from oven and cool to room temperature.

Cinnamon Sugar Caramelized Bananas