Banana Tarte

Banana tart with crunchy base made of crushed hazelnut and cinnamon. Filled with classic pastry cream and whipped cream.
The topping made of fresh, delicious and fragrant bananas complements all other tastes to let us enjoy a very special and very tasty Banana Tart.
Don't forget to sprinkle with grated hazelnut!
Just try it!

εργασία: 1h:30′

χρόνος: 4h:00′

μεσαίο:

Ingredients (6 servings) Dough 200g/ 7.1 oz flour 100g/ 3.5 oz hazelnut kernels, crushed 1 Tbsp cinnamon 80g/ 2.8 oz sugar 150g/ 5.3 oz butter, room temperature 2 egg yolks	In a medium bowl, sift the flour and cinnamon. Add the sugar, hazelnuts, butter, and egg yolks. Knead with fingertips…	… until it becomes a homogenous dough. Shape it into a ball. Push with your palm to become flat. Wrap it in trasparent film and refrigerate for 1 hour.
Take the dough from the refrigerator and let sit for a while. Roll it with a rolling pin on a floured surface to a little larger size than the tart pan. Spread it on the base and sides of a buttered 28cm/ 11" tart pan and bake at 190°C/ 370°F/ Gas 5 for 25' until golden. Remove the dough from the oven and let cool.	Pastry Cream 40g/ 1.4 oz corn flour ½ litre/ 17 floz fresh milk 80g/ 2.8 oz sugar 4 egg yolks 1 tsp vanila 2 bananas (out of 5 we need)	In a small bowl add the cornflour and half the sugar. Add the yolks and about ⅓ of milk. Beat the mixture lightly with a wire until homogeneous. In a saucepan heat the remaining milk, remaining sugar and vanilla.
When the saucepan starts boiling pour the egg mixture and stir. Allow the cream to boil for 3'-4' while stirring constantly with wire to avoid clotting. When it begins to thicken, remove from heat…	…and pour into a bowl. Sprinkle with a little icing sugar. Cover with transparent film, so it does not form a crust, and set aside to cool until serving.	With a fork, mash the two bananas and add to the warm pastry cream. Stir well to combine.
Topping 3 bananas 250g/ 8.8 oz sour cream 1 Tbsp 1 lemon, juice 2 Tbsp chopped hazelnuts for sprinkling	In a mixer, beat on high speed the sour cream with icing sugar to make whipped cream. Spread across the surface of the baked tart base the mixture with pastry cream and bananas.	Above the pastry cream spread the whipped cream to go everywhere. In a wide plate cut the bananas into thick slices 0.5cm/⅕", with quick movements and sprinkle with lemon juice to protect the bananas from darkening. Τake the slices one-by-one and garnish the tart. Sprinkle with grated hazelnuts and refrigerate to cool to mix the flavors.

The dark color of the Banana Tart base is due to cinnamon and hazelnut skins.
The hazelnuts, with which you sprinkle the tart surface, shoud be white (peeled) for beautiful results.

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