sweet bananas creamy toffee
Ingredients:
4 bananas, sliced
394 g Caramel or dulce de leche
300 ml cream
Dark chocolate (optional)
For the dough:
100 g chilled butter (add a little butter for grease)
200 g flour
1 medium egg, separated
1 tablespoon powdered sugar
sweet bananas creamy toffee
Instructions:
Pastry shell: Start by making the pastry shell. Combine the butter and flour in a food processor until it resembles fresh breadcrumbs. Add the egg yolks and sugar and mix again until well combined. Add very cold water little by little, pulsing after each addition, until the dough comes together.
Cooling: Remove the dough, carefully knead it into a smooth ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Prepare the tart mold. Preheat the oven to 190°C/170°C fan/gas. 4. Grease a 23cm loose-bottomed fluted tart tin. Roll out the chilled dough on a floured surface, line it up with the mold, and trim off the excess with kitchen scissors.
Bake the dough: Line the dough with baking paper and place baking beans or uncooked rice on top. Bake for 15 minutes and remove the paper and beans. Brush with beaten egg white and bake for another 15-20 minutes until golden brown. Wait until completely cool.
Caramel layer: Spread half of the caramel on the dough base and place the banana slices on top. Cover with the remaining caramel and store in the refrigerator.
Cream topping: Mix the cream until thick and spoon over the tart. For garnish, grate some dark chocolate over the top.
Preparation time: 30 minutes | Cooking time: 30 – 35 minutes | Serves 8-10 people