Banana Tart
A rich buttery short crust latticed pastry combined with a soft caramelized banana filling that melts in the mouth. Irresistible!
For 8 persons
Ingredients
- 330 grams flour
- 225 grams unsalted butter at room temperature
- 1/2 cup milk for glazing
- 10 ripe bananas
- 4 teaspoon brown sugar
- 1 teaspoon vanilla essence
Instructions
The Filling
- Peel the bananas and mash them
- Cook the mashed banana and sugar over medium heat for about 10-15 minutes and stir constantly
- As the mixture changes colour and becomes thicker, add the vanilla essence and mix well
- Remove and set aside
The Crust
- In a bowl, combine the flour and butter, the mixture should form crumbs,
- Add very little milk (2-3 teaspoons) to make the dough, do not overwork it
- Take 2/3 of the remaining dough and flatten it evenly into a circle of around 13-14 inches in diameter
- Put the flattened dough on the base of a pie mould (the one used in this recipe is 11 inches in diameter)
- Fit the dough on the base and around the edges carefullyand cut off any excess
- Refrigerate for 30 minutes
The Lattice
- In the meantime, flatten the remaining portion of the dough into a rectangle of about 11 inches in length and refrigerate this for 20 minutes
- Cut 1cm wide strips from this rectangle, enough to make a nice lattice
Putting it Together
- Preheat the oven to 1500C
- Remove the pie mould and dough from the refrigerator and prick the base with a fork (make fine holes)
- Add the bana filling and spread evenly
- Arrange the strips over the filling in criss-cross pattern
- Brush the lattice with milk
- Bake for 45 minutes or until the crust become light brown
- Remove and allow to cool