Banana toffee tart with meringue tuffs

Name: Banana toffee tart with meringue tuffs
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 120 g Butter; 2 Eggs (size M); 200 g Flour; 225 g Sugar; 7-10 Tbsp Salt; 3 TABLESPOONS Caramel cream; 2 Bananas; 400 g Schmand; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Dried peas; 7-10 Tbsp Disposable piping bag

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

120 g Butter
2 Eggs (size M)
200 g Flour
225 g Sugar
7-10 Tbsp Salt
3 TABLESPOONS Caramel cream
2 Bananas
400 g Schmand
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Dried peas
7-10 Tbsp Disposable piping bag

Directions

1
Cut the butter into pieces. Separate eggs. Chill the egg whites. Knead flour, butter, egg yolks, 50 g sugar, salt and 1-2 tbsp water to a smooth dough. Wrap dough in foil and put it in a cool place for about 30 minutes.
2
Roll out the dough on a floured work surface until round (approx. 28 cm Ø). Grease the tart mould with lift-off base (24 cm Ø) and line with the dough. Fold any protruding edges inwards.
3
Insert the dough several times with a fork, line with baking paper and fill with dried peas.
4
Bake the tart on the lower shelf in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes in a blind oven. Then remove peas and paper and bake for another 5 minutes.
5
Remove the tart from the oven and let it cool down on a cake rack.
6
Spread the tart base with 3 tbsp. caramel cream. Peel and slice the bananas and spread them on the tart. Mix sour cream and 75 g sugar, put it on the bananas and smooth it down. Chill for about 2 hours.
7
Beat the egg whites until stiff, adding 100 g sugar at the end, continue beating for 1-2 minutes. Pour the meringue mixture into a piping bag with perforated spout. Decorate cake with tuffs. Briefly flame with a crème-brûlée burner.