Ingredients
- For the dough :
- 220 g Petit Beurre biscuits
- 180 g butter
- 1 pinch of salt
- 1 pinch of cinnamon
- For the filling :
- 1 tin of condensed milk or 400 g of thick dulce de leche
- 2-3 bananas, sliced
- For the whipped cream :
- 250 g very cold liquid cream, put the liquid cream in the freezer for 15 minutes before use.
- 40 g icing sugar
- 1 to 2 tbsp cocoa powder (to your liking)
Instructions
- Put the butter and Petit Beurre biscuits, the pinch of salt and the pinch of cinnamon in the bowl, then mix for 15 sec/speed 6. Pour the crumble into a pastry ring, packing the dough into the bottom and up the sides, then set aside in the fridge for about 2 hours. Clean the bowl
- Remove the dough from the fridge and bake at 180°C for about 10-15 minutes until golden brown.
- Once cooled, place in the fridge.
- Add the sweetened condensed milk, then bake for 20 min/100°C/speed 3, replacing the cup with the baking basket on the bowl lid to avoid splashing. Cook for a further 35 min/Varoma/Speed 2. Transfer the mixture to a bowl and leave to cool. Before it is completely cold, pour it onto the biscuit base. Clean and dry the bowl thoroughly.
- Place the banana slices on top and put the mixture in the refrigerator to harden.
- Insert the whisk. Put the liquid cream in the bowl, then whisk for 1min 30min/speed 3 and replace the measuring cup with the baking basket.
- Pour in the icing sugar, then whip again for 1 to 3 minutes / speed 4 and replace the measuring cup with the cooking basket, until the cream has the consistency of whipped cream. Remove the whisk. Transfer to a piping bag with a fluted tip and cover the tart with the whipped cream and sprinkle a little cocoa powder on top for presentation.
- Place in the fridge for about four hours, remove from the mould and serve.
