The banana cream tart is an elegant and refined dessert, perfect for any occasion. This simple and quick recipe will help you create a delicious dish that not only looks spectacular but also combines textures and flavors in an irresistible way. Moreover, it is a wonderful way to use ripe bananas, transforming them into a true treat for the taste buds.
Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 8
Ingredients for the tart dough:
- 250 g flour
- 125 g cold butter, diced
- 70 g sugar
- 1 large egg
- A pinch of salt
- 2-3 tablespoons of cold water
Ingredients for the pastry cream:
- 500 ml milk
- 4 egg yolks
- 100 g sugar
- 40 g cornstarch
- 1 teaspoon vanilla extract
- 50 g butter
Ingredients for decoration:
- 2-3 ripe bananas
- Juice of one lemon (to prevent banana oxidation)
- Grated chocolate or chocolate sauce (optional)
Step by step to a perfect result:
1. Preparing the dough: In a large bowl, combine the flour, sugar, and salt. Add the cold butter cubes and, using your fingers, quickly knead until you achieve a sandy texture. It is important for the butter to be cold to get a flaky dough. Add the egg and, if necessary, cold water, one tablespoon at a time, until the dough comes together. Do not knead too much! Wrap the dough in plastic wrap and refrigerate for 30 minutes.
2. Baking the crust: Preheat the oven to 180°C. Roll out the dough on a floured surface, then transfer it to a greased tart pan. Trim the excess dough from the edges. You can use a fork to prick the base of the tart to prevent air bubbles from forming. Bake the crust for 25 minutes or until golden. Let it cool completely.
3. Pastry cream: In a saucepan, heat the milk until just about to boil. In another bowl, whisk the egg yolks with the sugar and cornstarch until smooth. Carefully add the warm milk to the egg yolk mixture, stirring constantly. Place the mixture back on the heat and cook on low, stirring continuously, until it thickens. When the cream becomes dense, remove it from the heat and add the vanilla extract and butter. Mix well and let it cool.
4. Assembling the tart: Peel the bananas and slice them. Drizzle with lemon juice to prevent oxidation. Fill the cooled tart crust with the pastry cream, then arrange the banana slices evenly on top.
5. Serving and variations: You can decorate the tart with grated chocolate or chocolate sauce for an extra delight. This tart is delicious both chilled and at room temperature. For a fresh touch, you can add a few mint leaves as a garnish.
Practical tips:
- Make sure all ingredients for the pastry cream are at room temperature for better emulsification.
- You can experiment with different fruits, such as kiwi or strawberries, to add a pop of color and acidity.
- If you want to save time, you can use a store-bought tart crust.
Now you are ready to enjoy a banana cream tart, a dessert that will delight your guests and will surely become one of your favorites!
Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 8
Ingredients for the tart dough:
- 250 g flour
- 125 g cold butter, diced
- 70 g sugar
- 1 large egg
- A pinch of salt
- 2-3 tablespoons of cold water
Ingredients for the pastry cream:
- 500 ml milk
- 4 egg yolks
- 100 g sugar
- 40 g cornstarch
- 1 teaspoon vanilla extract
- 50 g butter
Ingredients for decoration:
- 2-3 ripe bananas
- Juice of one lemon (to prevent banana oxidation)
- Grated chocolate or chocolate sauce (optional)
Step by step to a perfect result:
1. Preparing the dough: In a large bowl, combine the flour, sugar, and salt. Add the cold butter cubes and, using your fingers, quickly knead until you achieve a sandy texture. It is important for the butter to be cold to get a flaky dough. Add the egg and, if necessary, cold water, one tablespoon at a time, until the dough comes together. Do not knead too much! Wrap the dough in plastic wrap and refrigerate for 30 minutes.
2. Baking the crust: Preheat the oven to 180°C. Roll out the dough on a floured surface, then transfer it to a greased tart pan. Trim the excess dough from the edges. You can use a fork to prick the base of the tart to prevent air bubbles from forming. Bake the crust for 25 minutes or until golden. Let it cool completely.
3. Pastry cream: In a saucepan, heat the milk until just about to boil. In another bowl, whisk the egg yolks with the sugar and cornstarch until smooth. Carefully add the warm milk to the egg yolk mixture, stirring constantly. Place the mixture back on the heat and cook on low, stirring continuously, until it thickens. When the cream becomes dense, remove it from the heat and add the vanilla extract and butter. Mix well and let it cool.
4. Assembling the tart: Peel the bananas and slice them. Drizzle with lemon juice to prevent oxidation. Fill the cooled tart crust with the pastry cream, then arrange the banana slices evenly on top.
5. Serving and variations: You can decorate the tart with grated chocolate or chocolate sauce for an extra delight. This tart is delicious both chilled and at room temperature. For a fresh touch, you can add a few mint leaves as a garnish.
Practical tips:
- Make sure all ingredients for the pastry cream are at room temperature for better emulsification.
- You can experiment with different fruits, such as kiwi or strawberries, to add a pop of color and acidity.
- If you want to save time, you can use a store-bought tart crust.
Now you are ready to enjoy a banana cream tart, a dessert that will delight your guests and will surely become one of your favorites!