Banana Egg Tart

This banana tart is about two slaps in size, and is characterized by a layer of shortbread on the outside, which is additionally prepared cream egg liquid. When you eat it, there are crispy and refreshing cakes and delicious banana pudding. The jumbled desserts were unexpectedly delicious. No specific weight is recorded, it all depends on the feeling.

This banana tart is about two slaps in size, and is characterized by a layer of shortbread on the outside, which is additionally prepared cream egg liquid. When you eat it, there are crispy and refreshing cakes and delicious banana pudding. The jumbled desserts were unexpectedly delicious. No specific weight is recorded, it all depends on the feeling.

Material

banana
butter
flour
starch
White sugar
egg

[Crisp cakes rubbing] room temperature small piece of soft butter + flour and starch mixed powder, stir to dry powder

[Shortbread crumbs] Step 1 + white sugar + fractionated egg liquid, add flour according to the situation, and rub it into dough by hand. Until the dough feels not sticky, better elasticity is better

[Shortbread Relaxation] Refrigerate for half an hour in the refrigerator

[Crispy Press Type] Flatten the dough, press it into a tin foil mold, press down with a small plate, and press the dough into a container shape to become a crispy outside. Use a fork to make some small holes for ventilation

[Shortbread baking] Preheat the oven at 200 ℃, put it in the oven after 10 minutes, keep it at 200 ℃, and take it out after 15 minutes

[Pie Xin] Mixing liquid: egg liquid + white sugar + lemon juice + cream, and finally carefully put the diced banana evenly (banana can be cooked first)

Pour the mixture into the shortbread baked in step 5, and then bake it in the oven for 40 minutes, 200 ℃, pay attention to observe during the period, can not be scorched

The practice of banana tart Step 7

Leave a Reply

Your email address will not be published. Required fields are marked *