Crispy Tart with Delicate Buttercream and Caramelized Bananas

Ingredients

• 160g sugar
• 4 bananas
• 80g butter at room temperature
• 80g cream 33% at room temperature
• 500g cream 33% cold
• 60g powdered sugar
• 250g Greek yogurt
• some vanilla extract
• 7g gelatin
• 70g water
• 800g puff pastry

Method

1. Caramelize sugar over medium heat.
2. Cut bananas into 1 cm thick slices and add to the caramel.
3. Add butter and cream (80g) to the caramel and cook for 1-1.5 minutes, then let cool.
4. Roll out puff pastry to 19 cm in diameter and bake at 180°C for 20-25 minutes.
5. Soak gelatin in water and dissolve in the microwave.
6. Whip cold cream (500g) with powdered sugar.
7. Fold in Greek yogurt and vanilla extract into the cream.
8. Mix gelatin into the cream.
9. Spread half of the cream on a puff pastry base.
10. Place caramelized bananas on the cream.
11. Spread the remaining cream on top.
12. Place tart in the refrigerator for 30 minutes.
13. Dust with powdered sugar and serve.