Cook time : 40 mins | Preparation : 5 mins | Serving : 6 persons | Course : dessert | Difficulty : Easy | Dietary : Non - vegetarian
The banana tart is an amazing way to make better use of your ripped bananas and transform them into a geometric crusty-pastry with some caramelized banana filling!
10 ripe bananas
2 tsp of brown sugar
500 g of flour for pastry
25g icing sugar
250g semi-salted butter
9 tsp cold water
3 tsp of milk or an egg yolk
Preheat the oven to 180 ° C.
Peel the bananas, mash them and cook them with the brown sugar for 10 minutes in a saucepan.
Mix the flour and icing sugar. Add the butter in small cubes. Add the water and quickly form a round dough.
Place the dough in the refrigerator for 10 minutes. Divide the dough into two parts and spread them on a floured work surface. Place one of the dough discs in a large, lightly buttered pie pan.
Pour the banana compote on top.
Cut the other disc of dough into strips to decorate the pie by creating geometric shapes. Frost the strips with the milk or egg yolk to brown them.
Bake at 180 ° C for about 25 minutes until the pies are golden brown. Let cool and eat at room temperature.
Serve with a scoop of vanilla ice-cream or enjoy it with your 3 o’clock tea!
You can also make small banana pies using individual molds. If you are in a hurry, you can make your banana pie with shortcrust pastry. Pre-cook the dough by pricking it and covering it with dry beans or pits to prevent it from swelling. Take it out once golden and cover with banana compote before continuing with the rest of the recipe.