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1
Preparation: Cut the banana into 8 mm thick slices.
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2
Bring the butter to room temperature.
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3
Grease the tart pan with butter or shortening and dust with flour.
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4
Caramel banana: Add the sugar and water into a frying pan, and turn on the heat to high.
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5
When the sauce starts to brown, add the banana slices all at once.
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6
Turn off the heat, and mix briefly.
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7
Tart crust: Cream the butter.
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8
Add the powdered sugar and egg, and mix each time.
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9
Sift in the dry ingredients, and mix.
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10
Wrap the tart crust with plastic wrap, and roll it out into the size of the tart pan without letting it rest.
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11
Place the crust into the pan.
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12
Preheat the oven for 180C.
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13
Poke holes all over with a folk, and place parchment paper on top.
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14
Place in some pie weights and bake in the oven for 15 minutes at 180C.
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15
Custard filling: Make the filling while baking the tart crust.
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16
Add the remaining egg and sugar into a bowl, and mix well.
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17
Add the flour, and mix some more.
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18
Add the milk little by little.
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19
When the tart crust has finished baking, remove the weights and parchment paper.
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20
Place the caramelized bananas in the crust.
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21
Strain the custard filling into the crust.
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22
It's easy to carry to the oven if you work on a baking sheet.
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23
Bake in the oven for 25 ~ 30 minutes at 180C (without preheating) until the custard filling rises and browns lightly.
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24
When finished baking, let it cool in the pan.
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25
Once cooled, remove from the tart mold.
