Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Caramel
Topping
Toppings
Utensils
Cutter, One tart tin (approx. 26 cm in diameter), lined with baking paper
How it's done
Caramel
Heat up the tin for approx. 5 mins. in an oven preheated to 180°C. Boil the sugar in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Pour the caramel into the preheated tin. Scatter the cubes of butter on top.
Topping
Arrange the bananas in the tin with the cut sides facing up. Firmly prick the pastry with a fork and lay loosely over the bananas. Make a rim between the bananas and the edge of the tin.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to stand for approx. 2 mins., separate the tart from the edge of the tin with a knife, carefully tip out onto a cake plate, remove the baking paper.
Toppings
Mix the double cream with the cinnamon, spread a little on top of the tart, sprinkle the nuts on top. Serve with the remaining double cream.
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