Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a special dish, creamy cocoa meringue banana tart. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Creamy Cocoa Meringue Banana Tart is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Creamy Cocoa Meringue Banana Tart is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook creamy cocoa meringue banana tart using 17 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Creamy Cocoa Meringue Banana Tart:
- Prepare Tart Crust:
- Make ready 150 grams Cake flour
- Get 90 grams Butter
- Make ready 60 grams Sugar
- Prepare 1 Egg yolk
- Make ready Filling:
- Prepare 3 medium Banana
- Prepare 1 Whole egg
- Take 1 Egg yolk
- Take 30 grams Melted butter
- Make ready 30 grams Sugar
- Prepare 30 ml Milk
- Prepare 2 tbsp Cake flour
- Get Cocoa Meringue:
- Take 2 Egg whites
- Make ready 20 grams Sugar
- Get 30 grams Milk cocoa powder
Steps to make Creamy Cocoa Meringue Banana Tart:
- Make the tart dough. 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.
- Sift in the cake flour and lightly fold it in with a spatula. When the flour is mixed in, form the dough into a ball, wrap it in plastic wrap and put it in the refrigerator.
- Make the filling. Peel the bananas and mash them with a fork to make a coarse puree.
- Beat the eggs in a bowl, add the sugar and mix, then add the melted butter and milk.
- Mix in the flour, and when there are no more lumps, stir in the pureed bananas from Step 3.
- Grease a tart pan with butter (not listed) and line the pan with the tart dough. Pour the filling in until the tart shell is 80~90% full. Save the leftovers!
- Bake the tart in a preheated 180℃ oven for 20 minutes and make the meringue while it's baking. Beat the egg whites with a hand mixer at high speed until soft peaks form. Add the cocoa.
- Change the speed to low and continue mixing, going round and round until it's a bit runny. It's ready to pour.
- The baked tart may look rather pale, but as long as the filling is firm to the touch, it's ready.
- Pour the meringue from Step 9 on top of the tart and bake in a preheated 180℃ oven for 10 minutes.Don't worry if it overflows a bit when you put it in the oven. Mine actually overflowed a couple of times.
- Done. The creamy banana filling and the ganache-like cocoa meringue are a perfect match.
- Make any leftover tart dough into cookies. Bake them at 190℃ for 13 minutes. Add 1 to 2 tablespoons of flour to the leftover filling to make banana pancakes.
So that’s going to wrap this up with this exceptional food creamy cocoa meringue banana tart recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
