Thin crumbly shortcrust pastry and tender sweet filling with boiled condensed milk and banana will turn anyone's head!
It is necessary
- For the basics:
- - 65 g of butter;
- - 50 g of icing sugar;
- - a pinch of salt;
- - 125 g flour;
- - seeds of a quarter of a vanilla pod;
- - zest of a quarter of a lemon;
- - 1 tbsp. milk;
- - 1 egg yolk.
- For filling:
- - 1 can of boiled condensed milk;
- - 250 g whipping cream;
- - 0.5 tbsp. strong coffee;
- - seeds of a quarter of a vanilla pod;
- - 100 g of raw almonds;
- - 125 g icing sugar;
- - 3 large bananas.
Instructions
Step 1
Chop cold butter with icing sugar and add salt, flour, vanilla seeds, zest, yolk and a tablespoon of milk in turn. You should have a crumb, which you collect into a ball (not particularly zealous), then shape the sausage and send it to the refrigerator, wrapped in plastic wrap, for an hour.
Step 2
Grease the baking tins (I have 4 medium tart tins). Preheat the oven to 180 degrees. Cut the cold dough into thin slices - petals and lay out the forms. Bake for 10 minutes on top of parchment paper and beans on top (to prevent the dough from lumping). Then remove the load and return to the oven for another 7 minutes. Cool the baskets.
Step 3
We will start preparing the filling with nuts: they should be washed and dried on a towel, then roll in powder and put in a hot frying pan. Fry until covered with sticky caramel. Also cool.
Step 4
Whip the cooled cream, then add strong coffee and vanilla. Beat for a few seconds.
Step 5
Final step: assembling the cakes. Put a layer of boiled condensed milk in a sand basket (layer thickness as desired and to taste), banana sliced into a slice on top and whipped cream. Top with caramelized almonds and serve.
