Caramel Banana Tart

Overview

I made cream cheese with old yogurt, and the whipped cream was about to expire, so I found a recipe for caramel banana tart! Bananas and caramel go well together! The steps are a bit complicated and the materials look a bit messy. If you like it, please follow the steps and make it!

Tags

• cake
• almond flour 1
• almond flour 2
• banana
• butter
• butter 1
• butter 2
• cream cheese
• egg liquid 1
• egg liquid 2
• egg liquid 3
• fine granulated sugar 1
• fine granulated sugar 2
• high gluten flour
• low gluten flour 1
• low gluten flour 2
• rum
• salt 1
• salt 2
• vanilla seeds
• whipping cream
• fine granulated sugar 3
• fine sugar

Ingredients

Steps

1. 1 Tart crust: 60g butter, 1g salt, 20g caster sugar, vanilla seeds and beat together until white in color

   

2. 2 Add 20 grams of egg liquid in portions and mix well

   

3. 3 Sift 13 grams of almond flour, 67 grams of low flour, and 17 grams of high flour into the butter paste mixed above, and mix well with a spatula

   

4. 4 Put the dough into a plastic bag, flatten it and refrigerate to rest for 1 hour

   

5. 5 When the tart shell is resting, start making Almond Kremlin: 30 grams of butter, 20 grams of caster sugar, and 0.5 grams of salt. Stir together until the color turns white

   

6. 6 Add 25 grams of egg liquid in portions and mix well

   

7. 7 Sift in 30 grams of almond flour

   

8. 8 Use a spatula to press and mix evenly. This is Almond Krim, set aside

   

9. 9 Make cheese filling: mix 30g softened cream cheese and 15g sugar evenly

   

10. 10 Add 24 grams of egg liquid and mix well

    

11. 11 Add 2 grams of low flour and mix well

    

12. 12 Add 60 grams of whipping cream and mix well

    

13. 13 The cheese filling is ready, set aside

    

14. 14 Take the refrigerated tart shell out of the refrigerator, lay it on a chopping board with plastic wrap, then put a layer of plastic wrap on it and use a rolling pin to roll it out to the size of the mold

    

15. 15 Then carefully spread it on the mold

    

16. 16 Use a rolling pin to scrape off excess tart skin

    

17. 17 Use a hairpin to poke holes in the tart shell

    

18. 18 Place tin foil on the tart shell and bake at 170 degrees for 15 minutes

    

19. 19 Take it out after baking and let cool slightly

    

20. 20 Make caramelized bananas: cut the banana into small pieces, I also cut it in half, you don’t have to cut it in half

    

21. 21 Put 60 grams of sugar in the pot and turn it into caramel color over medium heat

    

22. 22 Add 15 grams of butter and reduce the heat to low

    

23. 23 Add the cut banana segments and roll them around

    

24. 24 Then add rum and turn off the heat

    

25. 25 Use a spoon to spread a thin layer of Almond Kremlin on the bottom

    

26. 26 Pai Ren Caramel Banana

    

27. 27 Fill the gaps with cheese filling

    

28. 28 Place in the middle rack of the oven at 170 degrees for about 40 minutes, then let cool