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Banana Caramel Cream Tart

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Banana Caramel Cream Tart
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 45 min.
Ready in
Calories:
418
calories
Calories
0
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Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie418 kcal(20 %)
Protein4.66 g(5 %)
Fat25.92 g(22 %)
Carbohydrates44.51 g(30 %)
Sugar added20.38 g(82 %)
Roughage0.77 g(3 %)
Vitamin A237.88 mg(29,735 %)
Vitamin D0.43 μg(2 %)
Vitamin E1.11 mg(9 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.08 mg(9 %)
Vitamin B₆0.12 mg(9 %)
Folate11.09 μg(4 %)
Pantothenic acid0.23 mg(4 %)
Biotin1.42 μg(3 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C2.85 mg(3 %)
Potassium216.82 mg(5 %)
Calcium50.85 mg(5 %)
Magnesium11.49 mg(4 %)
Iron0.85 mg(6 %)
Iodine14.2 μg(7 %)
Zinc0.17 mg(2 %)
Saturated fatty acids15.83 g
Cholesterol93.11 mg
Author of this recipe:

Ingredients

for
1
baking sheet Springform pan
For the crust
250 grams
120 grams
160 grams
1
For the filling
125 grams
250 milliliters
3
Lemon juice (for brushing)
300 milliliters
Pecans (for garnish)
white Chocolate shaving (for garnish)

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

For the crust, combine the flour and sugar. Cut the butter into small pieces and add to the flour mixture. Add the egg and quickly knead into a smooth dough. Push the dough into a springform pan creating a small edge up the sides of the pan. Refrigerate for 30 minutes. Then bake for about 20-30 minutes. Remove and let cool.

3.

For the filling, dissolve the sugar in a pan and let caramelize slightly. Add the cream and boil until thick. Let cool slightly.

4.

Peel the banana and slice in half lengthwise. Lay on the crust and brush with lemon juice. Pour the caramel over the bananas and refrigerate until completely cool.

Just before serving, whip the cream and evenly spread over the bananas. Garnish with chocolate shavings and pecans. Serve cut into pieces.

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