Banoffee tart with meringue tuffs
very easy
60 mins
60 mins
Ingredients
- 2 fresh eggs (Gr. M)
- 200 g + some flour
- 50 g + 75 g + 100 g sugar
- 7-10 Tbsp Salt
- 120 g cold + some butter
- 3 TABLESPOONS Caramel cream (alternatively caramel spread from the jar)
- 2 ripe bananas
- 400 g Schmand
- 7-10 Tbsp Cling film
- baking paper
- 7-10 Tbsp Pulses
- 7-10 Tbsp Piping bag with perforated nozzle
Directions
- 1
Separate the eggs and chill the egg white. Quickly knead 200 g flour, egg yolk, 50 g sugar, 1 pinch of salt and 120 g butter in pieces to make the shortcrust pastry. Wrap in foil and chill for about 30 minutes.
- 2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease the tart mould with lifting base (24 cm Ø). Roll out the dough on a floured sheet of baking paper until round (approx. 28 cm Ø).
- 3
Turn the paper into the mould. Carefully peel off the paper, press the dough gently at the bottom and sides. Prick several times with a fork. Cover with baking paper and place pulses on top. Bake in the hot oven on the lower shelf for about 15 minutes.
- 4
Take out, remove pulses and paper. Continue baking for about 5 minutes. Remove and let cool on a cake rack.
- 5
Spread the tart base with caramel cream. Peel and slice the bananas and spread them on the tart. Whip the sour cream and 75 g sugar, spread on the bananas and smooth it down. Chill for about 2 hours.
- 6
Shortly before serving, beat the egg whites until very stiff and finally add 100 g of sugar. Continue beating for 1-2 minutes. Pour the egg whites into a piping bag with a perforated spout and squirt small tuffs onto the sour cream.
- 7
Carefully flame off briefly with a kitchen gas burner.
Nutrition Facts
340 kcal
39 g
18 g
4 g
More Delicious Recipes
