So Creamy! Banana Cream Tart
I got some bananas from my boyfriend's mom, so I thought about turning them into a tart.
The bananas blacken easily, so dip them in lemon juice if it bothers you so that they don't turn black!! For the ☆ ingredients are for the tart crust, the ◎ for the sponge and the ● for the custrad cream. Recipe by Lie-Lie
So Creamy! Banana Cream Tart
I got some bananas from my boyfriend's mom, so I thought about turning them into a tart.
The bananas blacken easily, so dip them in lemon juice if it bothers you so that they don't turn black!! For the ☆ ingredients are for the tart crust, the ◎ for the sponge and the ● for the custrad cream. Recipe by Lie-Lie
Cooking Instructions
- 1
Make the tart crust using the ☆ ingredients! Add butter to a bowl, stir to a cream like state, add in the sugar and eggs, and stir. Add in the sifted cake flour to that, fold it onto itself with a rubber spatula, gather into one lump, and let chill in the fridge for over an hour.
- 2
Make the custard cream with the ● ingredients! Add milk to a pot, and warm it up to the point just before boiling. Place the egg whites and sugar into a bowl and mix until it turns white. Add corn starch to that, and stir well. Add in half of the warmed milk to that and stir.
- 3
Pour the batter from Step 2 into the remaining milk in the pot, and mix well with a wooden spatula over a medium heat. Remove it from the heat once it starts gently boiling, place into a flat dish, cover the batter with plastic wrap, and chill in the fridge.
- 4
After the custard cream has cooled, add heavy cream and sugar to the bowl, and whip to make whipped cream. Mix it together with the custard and let cool.
- 5
Place the tart dough on top of a surface sprinkled with flour, and spread it out a little larger than the tart mold. Press it into the mold, cover the dough with aluminum foil, place a weight inside, and bake at 180°C for about 25 minutes.
- 6
While the tart is baking, let's make the cocoa sponge filling that goes inside with the ◎ ingredients! Place eggs and sugar into a bowl, and thoroughly mix until it turns white. Add in the sifted cocoa and cake flour to that, and stir without popping the bubbles.
- 7
Pour the batter from Step 6 into the mold and bake at 180°C for 15 minutes. After it has cooled, place it into a custard cream pastry bag and squeeze it into the tart. Line up bananas that have been cut diagonally, decorate with melted chocolate and almonds, and it is done!! (The photo shows the plain type).
- 8
Try packing the leftover cream into bread for cream bread.
- 9
This time in place of the chocolate decoration, I tried making it by mixing cocoa and heavy cream.
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