Banana Caramel Tart

Ingredients for 1 servings:

• 2 cans of sweetened condensed milk (396 ml each)
• 300 g flour
• 80 g powdered sugar
• ¼ tsp salt
• 170 g butter
• 2 large egg yolks
• 9 banana(s), ripe
• 500 ml cream
• 3 tbsp powdered sugar
• ½ tsp vanilla extract
• Dark chocolate, grated for garnishing

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Preheat the oven to 220°C and bring the water to a boil. Pour the condensed milk into a deep, 24cm heat-resistant glass dish or pie dish. Cover the dish with aluminum foil and place it in a deep baking tray. Pour enough boiling water onto the baking tray so that the dish is half submerged. Place in the preheated oven and bake for about 2 hours, stirring the milk twice during this time. When it’s ready, it should be thick and have a beautiful caramel color. Remove from the oven, cover, stir, and let it cool on a wire rack. Once the milk is in the oven, make the base. Put the flour in a bowl and mix it with the powdered sugar and salt. Add the butter in pieces and knead it in. Then add the egg yolks and knead everything into a shortcrust pastry. Shape the pastry into a round shape, flatten it, and place it in a 28cm tart dish. Line the bottom and sides with the pastry. Pierce the batter several times with a fork, cover the dish, and refrigerate for at least 45 minutes. When the caramel cream is ready, set the temperature to 150°C. Line the base of the tart tin with aluminum foil and weigh it down with raw beans. Place the tart tin in the oven and bake for about 30 minutes. Remove the foil and beans and bake for a further 25-30 minutes. It should be golden brown. If the batter starts to bubble during baking, simply pierce it briefly with a fork and press down. Remove from the oven and let cool completely. Once the batter is golden brown, peel the bananas and slice them. Place these slices in a circle on the bottom of the tart tin, from the outside in, so that the slices overlap slightly. Spread the caramel cream on top so that the banana slices are all covered. Place the remaining banana slices on top, just as they are covering the base. Then cover the dish with cling film and refrigerate for 1 hour. Before serving, whip the cream until stiff peaks form (you can also use a packet of whipped cream stabilizer). Then pour the cream over the bananas and spread it evenly. Sprinkle with grated chocolate and serve.