Passionate Temptation---Caramel Banana Tart
Overview
Butter tart crust, almond Kreme, caramelized banana, and cream cheese. Faced with all the temptations, I couldn't help but try it first without refrigeration.
Tags
Ingredients
Steps
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Cut the butter into small pieces and soften it at room temperature. Add sugar, salt, and vanilla seeds, and beat with an electric mixer until it becomes white and thickened.
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Add the egg liquid in portions and mix evenly.
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Sift in the powder mixture and mix with a rubber spatula.
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Gently shape into a ball, cover with plastic wrap, and refrigerate for 1 hour.
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Take out the dough, roll it into a rectangular sheet, put it into a mold, shape it, and remove excess dough; use a fork to prick some small holes on the surface, and refrigerate for 30 minutes. (Prevent swelling during baking)
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Place in the oven at 180 degrees, middle layer, upper and lower heat, bake for about 15 minutes, take out and let cool and set aside.
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Add salt and sugar to butter and beat with an electric mixer until pale.
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Add the egg liquid in portions and mix evenly.
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Sift in the almond flour and mix with a rubber spatula until it forms a smooth paste.
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Mix the cream cheese and sugar in a bowl, heat over water until melted, and stir until there are no grains.
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When warm, add the egg liquid and stir evenly.
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Sift in low-gluten flour, add light cream and mix well.
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Add 60 grams of granulated sugar to the pot, heat over medium heat until caramel color, reduce to low heat and add butter.
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Then add sliced bananas and cover them with caramel.
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Cook the rum until the alcohol evaporates and then turn off the heat, about 1-2 minutes.
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Pour almond kraut into the tart shell and add caramelized banana segments.
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Fill the gaps in the tower base with cheese filling.
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Preheat the oven to 170 degrees and bake on the middle rack for 40 minutes until the surface turns golden brown.
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Remove from the mold and let cool at room temperature, refrigerate before cutting into pieces and serving.
