Banana tart
Votes: 1
Time: --
Complexity: easily
Complexity: easily
Recipe for making banana tart on a shortbread crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 grams of butter
- 220 grams of flour
- Baking powder
- 70 grams of sugar
- A packet of vanillin
- 2 eggs
- 4 bananas
We recommend
Cooking the dish according to the recipe:
- Using a mixer, mix the butter with the flour and baking powder, then add the sugar, vanilla, and eggs. Next, knead the dough. Pour the dough into the pan, smooth the surface, and raise the edges by 2 cm. Place in the oven and bake until done. Remove the cake from the oven and let it cool. You can leave the cake in the pan, removing the sides, or carefully transfer it to a cake plate.
- Prepare the filling: beat the egg white or butter cream (optional), peel the bananas and cut into slices.
- First, spread an even layer of frosting over the cake and arrange banana slices on top, covering the entire surface. Use a piping bag to decorate the tops of the bananas with the remaining frosting. Alternatively, use coconut flakes and sprinkle the bananas with the colored shavings.
- This tart can be made with any soft fruits (peaches, kiwi, apricots, etc.).
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