Caramel banana tart (Print Version)
# Ingredients:
01 -
550 g of puff pastry.
02 -
300 g of granulated sugar.
03 -
1/2 liter of water.
04 -
60 g of egg yolks.
05 -
60 g of caster sugar.
06 -
20 g of cornstarch or custard powder.
07 -
250 g of milk.
08 -
2 vanilla pods.
09 -
4 g of gelatin sheets.
10 -
250 g of heavy cream (30%).
11 -
3 bananas.
12 -
100 g of praline, caramel, or spreadable paste.
# Instructions:
01 -
Roll the puff pastry out until it's 4 mm thick, sprinkle with sugar, and dampen lightly. Sprinkle 3/4 of the sugar over it, roll it up, and coat with the remaining sugar. Freeze for 10 minutes, slice into 1.5 cm rounds, roll out, and bake between two trays at 180°C for 10 minutes.
02 -
Soften the gelatin. Heat the milk and vanilla together. Blend the egg yolks, sugar, and cornstarch. Slowly pour the hot milk into the mixture and thicken it over heat. Mix in the softened gelatin and let it cool.
03 -
Whip the heavy cream until it forms soft peaks, then gently fold it into the cooled custard. Keep it cold until needed.
04 -
Layer 3 arlettes, adding diplomat cream and praline or caramel between each one. Finish with another arlette and dust with powdered sugar.
# Notes:
01 -
Keep it chilled until serving.
02 -
Assemble just before serving to maintain the crispness.