Hello, I am Kate. Today, I’m gonna show you how to make creamy cocoa meringue banana tart recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Creamy Cocoa Meringue Banana Tart Recipe
Creamy Cocoa Meringue Banana Tart is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Creamy Cocoa Meringue Banana Tart is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook creamy cocoa meringue banana tart using 17 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Creamy Cocoa Meringue Banana Tart:
- Get Tart Crust:
- Make ready 150 grams Cake flour
- Prepare 90 grams Butter
- Prepare 60 grams Sugar
- Make ready 1 Egg yolk
- Take Filling:
- Take 3 medium Banana
- Take 1 Whole egg
- Make ready 1 Egg yolk
- Make ready 30 grams Melted butter
- Take 30 grams Sugar
- Take 30 ml Milk
- Prepare 2 tbsp Cake flour
- Take Cocoa Meringue:
- Take 2 Egg whites
- Make ready 20 grams Sugar
- Make ready 30 grams Milk cocoa powder
Steps to make Creamy Cocoa Meringue Banana Tart:
- Make the tart dough. Cream the butter (brought to room temperature) and sugar until it is pale, then add the egg yolk and continue mixing until it is light and fluffy.
- Sift in the cake flour and lightly fold it in with a spatula. When the flour is mixed in, form the dough into a ball, wrap it in plastic wrap and put it in the refrigerator.
- Make the filling. Peel the bananas and mash them with a fork to make a coarse puree.
- Beat the eggs in a bowl, add the sugar and mix, then add the melted butter and milk.
- Mix in the flour, and when there are no more lumps, stir in the pureed bananas from Step 3.
- Grease a tart pan with butter (not listed) and line the pan with the tart dough. Pour the filling in until the tart shell is 80~90% full. Save the leftovers!
- Bake the tart in a preheated 180℃ oven for 20 minutes and make the meringue while it’s baking. Beat the egg whites with a hand mixer at high speed until soft peaks form. Add the cocoa.
- Change the speed to low and continue mixing, going round and round until it’s a bit runny. It’s ready to pour.
- The baked tart may look rather pale, but as long as the filling is firm to the touch, it’s ready.
- Pour the meringue from Step 9 on top of the tart and bake in a preheated 180℃ oven for 10 minutes.Don’t worry if it overflows a bit when you put it in the oven. Mine actually overflowed a couple of times.
- Done. The creamy banana filling and the ganache-like cocoa meringue are a perfect match.
- Make any leftover tart dough into cookies. Bake them at 190℃ for 13 minutes. Add 1 to 2 tablespoons of flour to the leftover filling to make banana pancakes.
So that’s going to wrap it up for this special dish creamy cocoa meringue banana tart recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
