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1
Make the tart crust using the ingredients!
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2
Add butter to a bowl, stir to a cream like state, add in the sugar and eggs, and stir.
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3
Add in the sifted cake flour to that, fold it onto itself with a rubber spatula, gather into one lump, and let chill in the fridge for over an hour.
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4
Make the custard cream with the ingredients!
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5
Add milk to a pot, and warm it up to the point just before boiling.
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6
Place the egg whites and sugar into a bowl and mix until it turns white.
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7
Add corn starch to that, and stir well.
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8
Add in half of the warmed milk to that and stir.
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9
Pour the batter from Step 2 into the remaining milk in the pot, and mix well with a wooden spatula over a medium heat.
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10
Remove it from the heat once it starts gently boiling, place into a flat dish, cover the batter with plastic wrap, and chill in the fridge.
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11
After the custard cream has cooled, add heavy cream and sugar to the bowl, and whip to make whipped cream.
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12
Mix it together with the custard and let cool.
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13
Place the tart dough on top of a surface sprinkled with flour, and spread it out a little larger than the tart mold.
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14
Press it into the mold, cover the dough with aluminum foil, place a weight inside, and bake at 180C for about 25 minutes.
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15
While the tart is baking, let's make the cocoa sponge filling that goes inside with the ingredients!
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16
Place eggs and sugar into a bowl, and thoroughly mix until it turns white.
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17
Add in the sifted cocoa and cake flour to that, and stir without popping the bubbles.
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18
Pour the batter from Step 6 into the mold and bake at 180C for 15 minutes.
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19
After it has cooled, place it into a custard cream pastry bag and squeeze it into the tart.
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20
Line up bananas that have been cut diagonally, decorate with melted chocolate and almonds, and it is done!!
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21
(The photo shows the plain type).
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22
Try packing the leftover cream into bread for cream bread.
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23
This time in place of the chocolate decoration, I tried making it by mixing cocoa and heavy cream.
