Caramelized Banana Coconut Tart
1.
Butter and icing sugar until white
2.
Add egg liquid in 3 times
3.
Stir well
4.
Then add almond flour and sifted low flour. Do not over-mix to avoid gluten
5.
Put it in a fresh-keeping bag and put it in the refrigerator to relax for 1 hour
6.
Roll the loose dough into a round dough
7.
Spread it on the tower mold and use a rolling pin to roll off the excess dough on the side of the tower
8.
Use a fork to make a small hole in the bottom of the tapi to expel the air, put it in the refrigerator and relax for 15 minutes
9.
Put a piece of tin foil on the tart, put an appropriate amount of peanuts or beans, and bake at 180 degrees for 10 minutes in the oven
10.
Take out the tin foil and the beans, continue to bake for 10 minutes until the tart is colored
11.
The production of stuffed coconut custard:
Eggs: 90g white sugar: 60g fresh cream: 80ML coconut cream: 65g lemon juice: 10ML rum: 1 tablespoon of all the liquid parts of the ingredients are mixed evenly
12.
Add coconut paste
13.
Stir evenly and put it in the refrigerator for later use
14.
Caramel Banana Ingredients:
Banana: 2 large roots Butter: 10 grams of white sugar: 20 grams of rum: 1 teaspoon Peel the banana and cut into 2.5cm pieces
15.
Put butter in the pan
16.
Boil on low heat until it turns light brown, then add white sugar and cook until it dissolves into caramel
17.
Add bananas and rum
18.
Stir gently until the bananas are evenly coated with caramel and ready to serve
19.
Finally, pour the coconut custard into the tower mold
20.
Arrange the caramelized bananas side by side and bake them in the oven at 180 degrees for 25 minutes.
21.
Take it out when it's not hot, cut into pieces and eat it, it will taste better when it is cold!
Tips:
Xiaoyingzi's words:
It is easy to break when spreading the tapio into the mold. Take a small tapio and make up the broken, cracked, or broken place. It will easily merge with the previous tapio.
