Caramel banana custard tart Recipe

Name: Caramel banana custard tart
Prep time: 50 min
Cook time: 4 min
Total time: 54 min
Yield: 2
Cuisine: Korean
Ingredients: 45g Crushed butter biscuit; Cinnamon powder a little; 20g Melted unsalted butter; 1 Egg yolk; 20g Sugar; 6g Corn starch; 100g Hot milk (80℃); 1/8ts Vanilla bean paste; 50g Whipped cream

by Cooking Tree 2022-09-25

written by Cooking Tree Published: 2022-09-25Updated: 2023-06-26

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In Cooking Tree, Caramel banana custard tart is on the menu, and we’ll show you how to make it from scratch.

I made a no-oven banana tart with lots of sweet and fragrant bananas burned with a torch.

There is a layer of cinnamon sugar in the middle of the custard cream and caramelized by burning it with a torch, so it tastes much better when eaten~^^

On top, I sprinkled cinnamon sugar on the sliced banana and baked it with a torch, and it was really delicious!
Again, I used butter biscuits, and the custard cream and roasted bananas go really well together!

I made it without adding gelatin because I was going to eat it right away, but if you want to keep the shape, I think it would be better to add 2g of gelatin~^^

This tart is the most memorable one I’ve ever made.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Caramel banana custard tart
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Rating: 5.0/5
( 38 voted )

Serves: 2 Prep Time: 50 Minutes Cooking Time: 04 Minutes 04 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

45g Crushed butter biscuit
Cinnamon powder a little
20g Melted unsalted butter
1 Egg yolk
20g Sugar
6g Corn starch
100g Hot milk (80℃)
1/8ts Vanilla bean paste
50g Whipped cream

Instructions

Mix a little cinnamon powder with the crushed butter biscuit, then add the melted unsalted butter and mix.
Put (1) into the mold with butter and parchment paper, press firmly to shape it, and put it in the refrigerator.
Add sugar to egg yolk and mix, add corn starch and mix, then pour in hot milk little by little and mix.
Transfer to a pot, add vanilla bean paste and mix, then put on low heat and stir until thickened, then remove from heat.
Sift the custard cream through a sieve, add it to the whipped cream, and mix.
Fill the mold halfway with cream, sprinkle with cinnamon sugar, heat with a torch, add the remaining cream, flatten and harden in the refrigerator for 2 hours.
Sprinkle cinnamon sugar on the sliced banana, caramelize with a torch and place on the tart.

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