Banana butterscotch tart
Delicate toffee tart with caramelized bananas
Ingredients
| BREAD Dough (300 g): |
| wheat flour 170 g |
| butter (chilled) 70 g |
| sugar 20 g |
| egg 1 egg |
| salt a pinch |
| FILLING: |
| condensed milk "Butterscotch" 370 g |
| bananas (large) 5 pcs |
| cane sugar 25 g |
| butter 30 g |
| cardamom (ground) pinch |
Instructions
Step 1
Add the sifted flour, chopped butter, salt, sugar and rub it all together into a crumb. Add the egg, knead the dough, wrap it in cling film and put it in the refrigerator for 1 hour.
Step 2
Roll out the dough between two sheets of parchment. Place in a mold, spread over the bottom and sides, prick with a fork and place in the freezer for 30 minutes.
Step 3
After the time has passed, bake the shortcake for 10-12 minutes at 190 degrees, then let it cool.
Step 4
Cut the peeled bananas in half. Brown them in butter with cardamom.
Step 5
Spread the condensed milk over the crust. Top with the bananas and sprinkle with cane sugar.
Step 6
Bake the tart for 35-40 minutes at 200 degrees.
Step 7
Serve cold. Enjoy.
