Ingredients
To prepare the tart:
200 g biscuit
3 tablespoons walnuts
½ 1 teaspoon cinnamon
¼ 1 teaspoon salt
½ cup butter, melted
To prepare the caramel layer:
½ liter of milk
1 cup sugar
2 tablespoons butter
1 tablespoon starch
½ cup of water
To prepare the cream layer:
2 bananas
1 cup dessert cream (or chantette)
1 teaspoon Nescafe
To decorate:
Sprinkle with chocolate or cocoa
How to prepare
In the grinder we put the biscuits, walnuts, cinnamon and salt and grind them together, then add the melted butter and continue grinding until they are mixed together.
Put the biscuit layer in the tartar tray and press it, leaving it high from the edges, to put the filling.
Put the milk in a saucepan, add half a cup of sugar, stir, and leave it on medium heat until it gets hot.
Put the rest of the sugar in a deep frying pan and let it caramelize and become golden over a medium heat, then add the butter and let it melt completely.
Add the milk gradually over the caramel and keep stirring over a low heat.
Dissolve the starch with water and add it to the mixture and keep stirring until it boils and becomes thick.
Put the caramel on a plate, cover it with nylon, and leave it in the fridge for at least two hours.
Put the caramel layer on top of the tart, then arrange the banana slices on top and put them in the fridge until they stick.
Put the cream in a bowl and beat it with an electric whisk with the Nescafe until it becomes thick.
Put the cream on top of the banana and then put the tart in the fridge for an hour until the layers stick, then decorate with the chocolate grating and the dessert is ready to serve.
0 Comments