ingredients
For the pastry
Flour 00
200 gr
Butter
100 gr
Caster sugar
55 gr
yolk
1
egg
1
Lemon
1
Sale
1 pinch
for the stuffing
Whole milk
450 ml
Very fresh yolks
5
Sugar
150 gr
Flour 00
30 gr
starch
20 gr
Vanilla extract
1 Teaspoon
Butter
25 gr
Banana
2
Lemon
1
Powdered sugar
1 tablespoon
Whipping cream already sweetened
200 ml
For the finish
Banana
1
Whipped Cream
q.b.
The banana tart is a simple and delicious dessert , ideal to serve at the end of a meal for a family lunch or a dinner with friends. It is a shell of fragrant shortcrust pastry that holds a creamy and enveloping filling inside. Finally, a very thin layer of whipped cream and lots of sliced bananas make it very elegant and refined.
To bring it to the table, all you need to do is make the classic shortcrust pastry which, once rolled out and transferred into a tart mold, is cooked blind ; taken out of the oven and left to cool, it is ready to be filled with a delicate custard , enriched with lots of banana slices. At this point the surface is covered with a light layer of whipped cream and the tart is left to settle in the refrigerator for about 3 hours.
After the resting time, the surface is decorated with more sliced bananas and many tufts of cream, for an exquisite and scenographic result. Excellent to be enjoyed as a dessert, but also as a snack , together with a cup of hot infusion, it will conquer young and old for its exotic taste and crunchy and melting texture at the same time.
If you like, you can add chocolate drops to the now cold cream or you can replace it with banana jam : to buy ready-made or to make at home with our easy recipe.
Find out how to prepare the banana tart following the step by step procedure and advice. Also try the Caramelized Bananas and Banana Yogurt Cake .
How to prepare banana tart
Step 1
For the pastry: combine the sugar with the butter, cut into chunks 1.
Step 2
Amalgam by crushing everything with a fork2.
Step 3
When the butter and sugar have become a cream, add the eggs3and mix well.
Step 4
Perfume with grated lemon zest4and add a pinch of salt.
Step 5
Mix the flour, sifted with the baking powder, a little at a time, and incorporate it into the mixture; then knead with your hands rather quickly5.
Step 6
Stop when you’ve obtained a smooth and homogeneous brick6. Wrap it in cling film and let it rest in the fridge for at least 30 minutes.
Step 7
Once the resting time has elapsed, roll out the pastry to a thickness of 1/2 centimeter7.
Step 8
Wrap the pastry around the rolling pin and use it to line a 20 cm diameter springform pan, greased and floured8.
Step 9
After fixing the base of the tart, trim the edges with a small knife9.
Step 10
Prick the bottom with the prongs of a fork10and place in the fridge for 20 minutes.
Step 11
Cover the pastry with parchment paper and fill it with rice11or with dried legumes or with special pastry weights. Bake in the oven at 175°C for 15 minutes.
Step 12
Then take it out of the oven, remove the parchment paper and rice,12and continue cooking until golden brown, for another 15 minutes.
Step 13
Once cooked, take out the pastry shell, remove the ring13and let it cool completely.
Step 14
To prepare the cream, add sugar to the yolks14.
Step 15
Whip the egg yolks with the sugar until you have a frothy mixture15.
Step 16
Add the sifted flour and starch16.
Step 17
Mix the flour17.
Step 18
Pour the milk into a saucepan with the vanilla18and bring almost to a boil.
Step 19
Pour the egg mixture into the milk19and immediately put the saucepan back on the heat.
Step 20
After a few seconds, bubbles will form20.
Step 21
Turn quickly with a hand whisk and remove from heat21. At the end you will have to obtain a thick cream.
Step 22
Pour the cream into a bowl and add the butter22. Stir until the butter is completely melted; cover with cling film and leave to cool.
Step 23
Now cut two bananas into rings24.
Step 24
Place the banana slices in a bowl and toss them with the icing sugar and lemon25.
Step 25
Incorporate the slices of banana into the now cold cream and mix well26.
Step 26
Fill the pastry shell with the banana cream27.
Step 27
Cover the surface of the cake with a layer of whipped cream28; wrap with plastic wrap and leave to rest in the fridge for at least 3 hours.
Step 28
Before serving, complete with slices of banana29.
Step 29
Decorate with tufts of cream30.
Step 30
The banana tart is ready to be served31.
Advice
Decorate the surface with slices of bananas just before serving the cake, because the banana is a fruit that blackens quickly . Before placing them on the surface, you can sprinkle them with a little lemon or, once placed on the cake, you can cover them with jelly like fruit tarts.
If you prefer, you can omit the cream layer and fill the cake with the banana cream only.
If you have a stand mixer available, mix the ingredients for the shortcrust pastry in the same order as by hand, using the leaf hook .
storage
The banana tart can be kept in the fridge, in a special airtight container, for a day .