Cherry and banana tart

Name: Cherry and banana tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 250 g Flour; 165 g + 3 tablespoons sugar; 1 pinch Salt; 1 egg (size M); 125 g Butter; 1 package Pudding powder "Vanilla Flavor"; 250 ml Banana nectar; 250 ml Milk; 5 (175 g each) Bananas; 5 TABLESPOONS Lemon juice; 3 TABLESPOONS cherry jam; 3 sheets Gelatine; 150 g Whipped cream; 1 package red, unsugared cake glaze; 125 ml Cherry nectar; 7-10 Tbsp Cocktail cherries; 7-10 Tbsp Grease; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp dried pulses

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

250 g Flour
165 g + 3 tablespoons sugar
1 pinch Salt
1 egg (size M)
125 g Butter
1 package Pudding powder "Vanilla Flavor"
250 ml Banana nectar
250 ml Milk
5 (175 g each) Bananas
5 TABLESPOONS Lemon juice
3 TABLESPOONS cherry jam
3 sheets Gelatine
150 g Whipped cream
1 package red, unsugared cake glaze
125 ml Cherry nectar
7-10 Tbsp Cocktail cherries
7-10 Tbsp Grease
7-10 Tbsp Flour
baking paper
7-10 Tbsp dried pulses

Directions

1
Knead flour, 125 g sugar, salt, egg, butter in pieces and 2 tablespoons of cold water first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Grease the tart mould with lift-off base (26 cm Ø). Roll out the dough round (approx. 28 cm Ø) on a work surface dusted with flour. Line the mould with it. Press the dough well and cut off any excess dough. Cover and chill for approx. 30 minutes. Mix pudding powder with 40 g sugar. Stir with 100 ml nectar until smooth. Bring milk and 150 ml nectar to the boil.
2
Remove the pot from the stove. Stir in the pudding powder. Simmer for 1 minute while stirring. Pour into a bowl and cover directly on the pudding with foil. Let it cool down. Put baking paper in the tin, cover with pulses. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Remove baking paper. Bake at the same temperature for 10-15 minutes. Leave to cool in the mould. Peel 4 bananas and cut into slices. Sprinkle with 3 tablespoons of lemon juice. Pour the jam on the bottom and spread. Lay the bananas on top, overlapping slightly. Soak gelatine in cold water. Whip cream until stiff. Dissolve the gelatine and stir into the pudding. Fold in the cream.
3
Peel 4 bananas and cut into slices. Sprinkle with 3 tablespoons of lemon juice. Pour the jam on the bottom and spread. Lay the bananas on top, overlapping slightly. Soak gelatine in cold water. Whip cream until stiff. Dissolve the gelatine and stir into the pudding. Fold in the cream. Pour cream onto the base and spread loosely. Chill for about 2 hours. Mix the cake glaze in a small pot with 3 tablespoons of sugar. Add cherry nectar and 125 ml water bit by bit while stirring. Heat up, bring to the boil briefly. Using a tablespoon, starting from the middle, spread the glaze over the tart. Chill for 30 minutes. Peel 1 banana, cut into slices and sprinkle with 2 tablespoons of lemon juice. Remove the tart from the mould. Decorate the tart with bananas and cocktail cherries
4
Chill for about 2 hours. Mix the cake glaze in a small pot with 3 tablespoons of sugar. Add cherry nectar and 125 ml water bit by bit while stirring. Heat up, bring to the boil briefly. Using a tablespoon, starting from the middle, spread the glaze over the tart. Chill for 30 minutes. Peel 1 banana, cut into slices and sprinkle with 2 tablespoons of lemon juice. Remove the tart from the mould. Decorate the tart with bananas and cocktail cherries
5
4 hours waiting time