Summary

Ingredients

• 2 cans condensed milk, sweetened (396 ml each)

For the ground:

• 300 grams flour
• 80 g powdered suar
• 0.25 teaspoon ¼ salt
• 170 g butter
• 2 large egg yolks
• 9 banana (s), ripe

For covering:

• 500 ml cream
• 3 tablespoon powdered sugar
• 0.5 teaspoon ½ vanilla extract

Moreover:

• Dark chocolate, grated for garnish

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Instructions

1. Preheat the oven to 220 degrees and bring the water to a boil. Pour the condensed milk into a deeper, 24cm heat-resistant glass plate or pie pan. Cover these with aluminum foil and place in a deep baking sheet. Now fill the baking sheet with enough boiling water so that half of the pan is in the water. Place in the preheated oven and bake for about 2 hours, during which time stir the milk twice. When it`s done, it should be plump and a nice caramel color. Remove, cover, stir and let cool on a wire rack.
2. When the milk is in the oven, the base is made. To do this, put the flour in a bowl and mix it with the powdered sugar and salt. Add the butter in pieces and knead in. Then the egg yolks are added and everything is processed into a shortcrust pastry. You shape it into a round shape, press it flat and put it in a 28 cm large tart pan. Now line the bottom and the edge with it. You pierce it several times with a fork, cover the mold and put it in the refrigerator for at least 45 minutes.
3. When the caramel cream is ready, switch the temperature to 150 degrees.
4. The base in the tart pan is now covered with aluminum foil and weighted down with raw beans. This is then put in the oven and baked for about 30 minutes.
5. Then remove the foil with the beans and bake for 25-30 minutes to the end. It should be golden brown in color. If the dough bubbles up while baking, just prick it briefly with a fork and press down. Take out of the oven and let cool down completely.
6. When this is done, you peel the bananas and cut them into slices. These are then placed in a circle, from the outside in, on the bottom of the tart pan. So that the slices overlap a little. There is now the caramel cream on top, so that the banana slices are all covered. The rest of the banana slices are now placed on top as they already cover the bottom. Then cover the mold with cling film and put it in the refrigerator for 1 hour.
7. Before serving, whip the cream until stiff, you can also use 1 packet of cream stabilizer. The cream is then put on top of the bananas and smoothed out. Sprinkle with grated chocolate and serve.