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1
Make the tart dough.
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2
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.
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3
Sift in the cake flour and lightly fold it in with a spatula.
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4
When the flour is mixed in, form the dough into a ball, wrap it in plastic wrap and put it in the refrigerator.
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5
Make the filling.
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6
Peel the bananas and mash them with a fork to make a coarse puree.
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7
Beat the eggs in a bowl, add the sugar and mix, then add the melted butter and milk.
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8
Mix in the flour, and when there are no more lumps, stir in the pureed bananas from Step 3.
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9
Grease a tart pan with butter (not listed) and line the pan with the tart dough.
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10
Pour the filling in until the tart shell is 80~90% full.
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11
Save the leftovers!
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12
Bake the tart in a preheated 180C oven for 20 minutes and make the meringue while it's baking.
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13
Beat the egg whites with a hand mixer at high speed until soft peaks form.
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14
Add the cocoa.
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15
Change the speed to low and continue mixing, going round and round until it's a bit runny.
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16
It's ready to pour.
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17
The baked tart may look rather pale, but as long as the filling is firm to the touch, it's ready.
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18
Pour the meringue from Step 9 on top of the tart and bake in a preheated 180C oven for 10 minutes.Don't worry if it overflows a bit when you put it in the oven.
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19
Mine actually overflowed a couple of times.
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20
Done.
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21
The creamy banana filling and the ganache-like cocoa meringue are a perfect match.
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22
Make any leftover tart dough into cookies.
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23
Bake them at 190C for 13 minutes.
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24
Add 1 to 2 tablespoons of flour to the leftover filling to make banana pancakes.
