Strawberry and banana tart

Name: Strawberry and banana tart - Larisa C.
Ingredients: 8 eggs; 10 tablespoons of sugar; 125 grams of boiled water; 10 tablespoons of oil; 18 tablespoons of flour; zest of one lemon; a pinch of baking powder dissolved in vinegar; strawberries; bananas

Dessert - Strawberry and banana tart by Larisa C. - Recipia

When good strawberries are in season, I often make this strawberry and banana tart. I especially like that there’s no need to prepare any cream separately. The base is simple to make, and at the end, I just slice the fruits and place them on top. I’ve memorized the recipe without needing to look at notes anymore. Quick Info Total time: about 1 hour Preparation time: 20 minutes Baking time: 35-40 minutes (medium heat, check at the end) Servings: 10-12 slices (from a standard tart pan) Difficulty: medium (more so with separating the eggs and whipping the egg whites) Recipe type: quick seasonal dessert Ingredients 8 eggs 10 tablespoons sugar 125 g hot water 10 tablespoons oil 18 tablespoons flour zest of one lemon (only the yellow part) 1 teaspoon baking powder (dissolved with a little vinegar) strawberries (enough to cover the base, to taste) bananas (1-2 pieces, to taste) a pinch of salt a bit of Nesquik (for sprinkling on top) Preparation method 1. Carefully separate the eggs. Put the egg whites in a large bowl and the yolks in another. 2. Start with the egg whites. Add a pinch of salt and whip until they start to gain volume. Gradually add the sugar (in 3-4 batches), whipping until you achieve a stiff, glossy meringue. Don’t rush this step. 3. When the meringue is ready, gradually pour in the hot water while mixing. Finally, add the oil in a thin stream, with the mixer still running. The result should be a stable meringue but with a slightly softer texture due to the oil and water. 4. In a separate bowl, beat the yolks with the baking powder dissolved in a few drops of vinegar. Mix well, then add the grated lemon zest. 5. Combine the two mixtures – pour the yolks over the meringue. Gently fold with a spatula, not with the mixer, so as not to deflate the meringue. 6. Begin to incorporate the flour, previously sifted. Mix carefully, from the bottom up. Stop when there are no more visible traces of flour. 7. Prepare a tart pan (or a rectangular one, the shape doesn’t matter): grease with oil and dust with flour. 8. Pour the mixture into the pan. Level it with a spatula or the back of a spoon. 9. Wash the strawberries, slice them thinly. Slice the bananas as well. 10. Arrange the fruits on top of the base, neatly or randomly. Do not press them into the mixture, just leave them on top. 11. Sprinkle a little Nesquik on top, not too much. It gives a light cocoa crust on the surface. 12. Place the pan in the oven at medium heat. For me, it works well at 170°C, but check with a toothpick after 35-40 minutes. The base should be baked but remain slightly moist from the fruits. 13. Remove the tart and let it cool in the pan. Cut it when it’s almost cool. Why I make this recipe often It’s quick when I want a fruit dessert and don’t feel like complicated bases. The base comes out light and airy, and I can put any fruits I have on hand, not just strawberries and bananas. It keeps well for a day or two. Tips and variations Tips Do not mix too vigorously when incorporating the flour, otherwise the base will be dense. Use fruits that don’t release too much juice, so they don’t soak the base too much. Let the tart cool in the pan; the base is fragile when warm. Substitutions Strawberries can be replaced with other seasonal fruits: sour cherries, apricots, peaches. You can skip the Nesquik or use another type of cocoa powder. If you don’t have lemon, the base can be made without the zest. Variations Apples or pears, sliced thinly, instead of bananas or together. It can be made without any fruit, just the simple base with powdered sugar on top. For a more rustic look, add the fruits directly into the mixture, not just on top. Serving ideas Cut into pieces and serve as is. Goes well with plain yogurt or a bit of whipped cream if desired. A little powdered sugar can be sprinkled after it has completely cooled. Frequently asked questions 1. What can I use instead of Nesquik for sprinkling on top? Any cocoa powder or powdered sugar works. It can also be left plain. 2. Can the tart be made without baking powder? I do not recommend it; the base will not rise as well. At least a little leavening agent is needed. 3. Do the fruits need to be soaked beforehand? No, they are placed directly on the base, just well drained if washed. 4. Can it be made with fewer eggs? The base will not be as fluffy, but it can be adapted with 6 eggs, proportionally reducing the other ingredients. 5. Can I use brown sugar? Yes, but it will slightly change the color and taste of the base. Nutritional values Estimate for one serving (out of 12): approximately 180-200 kcal. Carbohydrates: 32-35 g Proteins: 4-5 g Fats: 5-6 g These values may vary depending on the portion size and the amount of fruit used. Storage and reheating The tart is best on the day it is made. It can be stored in the refrigerator, covered, for a maximum of 2 days. The base will soften from the fruits if left too long. I do not recommend reheating – it is eaten cold or at room temperature.

Strawberry and banana tart

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