BUILDING TART WITH BANANA AND NUT BUTTER
Sometimes I am overwhelmed by a shopping frenzy and walking past the lined goods on the run, I come up with what I could do with them. I think up quickly without thinking about the composition, potential taste and technique of execution, only seeing beautiful apples in the baskets I think "apple cheesecake", then I look at the oranges - muffins with orange juice. Carrots - maybe I'll finally make this carrot cake, which I have been promising myself for several months. And I take. Apples, oranges and carrots. I come home, I put aside the baking ingredients, which I was supposed to do right away, still almost in jacket and shoes, they lie and go to waste. I don't even have the strength to eat them. Maybe I'll nibble a piece of orange, but not always. Usually fruits lie until someone takes pity on them and eats them, or I'll find a recipe for using them, or they will break and the problem will be solved….. I decided to end this food waste and if I buy something, I have no idea for which - I will have to find this idea. So it was with bananas. They were lying. Darkened. I put them in the fridge and they continued to darken, but slower. And I was thinking what to do with them - the banana bread is already here. Banana mousse? Not this time. There are already a few banana cakes on my blog, even the cheesecake happened, but I had to, I just had to make use of it somehow. So I reached for mine, recently a flagship position, Anna Olson's book - she must have something with these fruits, probably something different than desserts and pastries, presented in my other collections. Of course I found - a chocolate banana tart with a peanut butter quilt. I did. Effect?
Cool, satisfactory, very tasty, but without the effect of "bringing you to your knees". The chocolate pudding in this baking is, prepared at home is delicious, definitely better than the purchase one, but the usual one .... The peanut butter quilt is extremely delicate in taste - the butter feels very much, very poorly, despite, that I gave it half as much as in the recipe. The top part is based on heavy cream, maybe that is why the impression of bland taste is dominant - powdered sugar, to sweeten the top, I just intensify the sweetness and hide the nutty note. Nevertheless - for fans of all kinds of masses, creams and puddings - the cake is perfect. They are cut very well, it looks nice and tastes really good. Recipe from the book "Back to baking" by Anna Olson.
Ingredients:
Shortcrust pastry:
• 300 g. flour
• 1 a teaspoon of baking powder
• 4 yolks
• 150 g of butter
• 4 tablespoons of thick cream
• protein 1 eggs
Filling:
• 300g of bananas (ok. 2 – 3 pieces)
• 310 ml of milk
• 125 ml of heavy cream
• 4 yolks
• 50 g of sugar
• 25 g of potato flour (2,5 spoons)
• 5 ml of vanilla extract
• pinch of salt
• 175 g dark chocolate
Top:
• 375 ml of heavy cream
• 15 g (1,5 spoons) powdered milk
• 60 g of powdered sugar
• 1/3 glasses of peanut butter (I used the crunchy type)
• 5 ml of vanilla extract
Prepare the shortcrust pastry: Chop the butter with flour, add egg yolks and cream. Knead the dough, Shape into a ball and refrigerate for an hour. After this time, roll out the dough and tap the bottom and sides of the springform pan with a diameter 23 cm, previously lined with baking paper. Bake in an oven preheated to temperature 190 degrees Celsius 20 minutes. After this time, remove the dough from the oven and, while it is still hot, brush it with the egg white (this will prevent the banana base from softening). Cool.
Prepare the filling: In a thick-bottomed pot, heat the milk and cream, almost bringing it to the boil. In the meantime, in a separate bowl, beat the yolks and sugar together, then add the potato flour, vanilla and salt. Blend. Very slowly, Stirring all the time, pour hot milk with cream into the whipped egg mixture and when everything is combined - pour it back into the pot, in which the milk was boiled. Heat everything while stirring, until the pudding is made.
Break the bitter chocolate into pieces and pour it into a larger vessel. Pour the finished pudding on it, wait approx 1 minutes and mix everything gently.
Slice the bananas and place them on the cooled crispy base. Pour the chocolate pudding over the bananas. Cover it with nutritional foil, so that it touches the surface of the pudding (then no sheepskin is formed) and cool for approx 4 hours in the refrigerator. After this time, remove the foil.
Prepare the top: In a bowl, beat the heavy cream with powdered milk until a stiff mass. Add powdered sugar and vanilla. Put the peanut butter into the second bowl and stir it with a spoon - to loosen it up a bit. Add to butter 1/3 whipped cream cake, mix, then stir in (already by hand, with a spoon or blender at the lowest speed) the rest of the cream. Spread the mass over the cold pudding and refrigerate again for approx 2 hours. Garnish with chocolate shavings before serving.
Enjoy your meal!
