Ingredients:
- 4 rippe bananas cut in halves (long way)
- 4 table spoons of sugar
- 4 table spoons of butter
- 4 eggs
- 8 table spoon of flour
- 1 table spoon of baking pounder
Caramel:
- 1 cup of sugar
- 1/3 cup of water (may not need)
Prepare:
- Oven should be already at 356F (180C), it takes 30 minutes to get ready
- Melt/caramelize the sugar in a pan that will be used to bake the tart, let it rest until you finish the dough. Cut the bananas and arrange them on the bottom of the pan. (*1 detailed instructions below)
- Separate the yolk from whites. Mix the whites by hand or mixer (5 min - better) until it forms a firm merengue.
- In a bow, mix the butter and sugar and once mixed add the yolks until it is homogeneous.
- Add flour and mix a little further
- Add the baking pounder using a strainer (to avoid getting hard parts)
- At last, add the merengue of mixed whites and mix it by just turning the dough upside down with a spatula, so you do not melt the merengue
- Put the dough mix on top of the bananas that are already at the bottom of the caramelized pan
- Bake for 30 minutes at 360F (180C) (oven should be at baking temperature before you start)
- Let it cool to room temperature
- Before eating, put a large plate on top of the pan, and turn the pan upside down on the plate, you can use a hand burned to heat up the top of the pan so the caramel melts and the tart falls completely on the plate, of you can put the pan a little bit on top of a stove burner prior to flipping it on a plate.
*1 This is probably the harder part of the recipe since you don't want the sugar to get burned otherwise it will get a bitter taste to it. I do in the following way, I bring one side of the pan with the sugar near a burner and when I notice that the bottom part start melting I mix with the sugar that is on top, in this way you start creating the caramel and can move it around between the hot part of the pay and the colder side of it (one can mix the sugar and water first but I do it without the water, just turning the pan and mixing the sugar so it does not burn. Once the caramel is read, turn of the heat and try to spread the caramel (while still soft) also on the sides of the pan. This will create a nice caramelized taste around the bottom and sides of your tart.
- Add flour and mix a little further
- Add the baking pounder using a strainer (to avoid getting hard parts)
- At last, add the merengue of mixed whites and mix it by just turning the dough upside down with a spatula, so you do not melt the merengue
- Put the dough mix on top of the bananas that are already at the bottom of the caramelized pan
- Bake for 30 minutes at 360F (180C) (oven should be at baking temperature before you start)
- Let it cool to room temperature
- Before eating, put a large plate on top of the pan, and turn the pan upside down on the plate, you can use a hand burned to heat up the top of the pan so the caramel melts and the tart falls completely on the plate, of you can put the pan a little bit on top of a stove burner prior to flipping it on a plate.
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| Dough on top of the caramelized pan and bananas |
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| Let it cool down to room temperature |
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| Flip it upside down on a plate |
*1 This is probably the harder part of the recipe since you don't want the sugar to get burned otherwise it will get a bitter taste to it. I do in the following way, I bring one side of the pan with the sugar near a burner and when I notice that the bottom part start melting I mix with the sugar that is on top, in this way you start creating the caramel and can move it around between the hot part of the pay and the colder side of it (one can mix the sugar and water first but I do it without the water, just turning the pan and mixing the sugar so it does not burn. Once the caramel is read, turn of the heat and try to spread the caramel (while still soft) also on the sides of the pan. This will create a nice caramelized taste around the bottom and sides of your tart.
