Titiaro banana tart

CAKE DOUGH

• 2 cups all-purpose wheat flour

• 1/2 cup of cornstarch (Maizina Americana)

• 1/2 cup of sugar

• 200 g of cold butter

• 2 cold whole eggs from the fridge

• 1/2 teaspoon salt

FOR THE CUSTARD

• 2 cups of full liquid milk

• 1/2 cup of sugar

• 2 egg yolks

• 1 teaspoon of vanilla

• 2 tablespoons of cornstarch (Maizina Americana)

CAKES

In a container, the flour, starch and sugar are joined with the tips of the fingers. Then the butter cut into cubes is added and mixed without kneading. The eggs are added and we form a block of dough, but without kneading it.

Put it in a plastic bag and take it to the freezer for 1/2 hour, after this time we take it out of the freezer and out of the plastic bag and place it on a table or floured surface.

Knead and roll out with a rolling pin the size of the mold where we are going to make our tartlet. After covering the mold with the dough, we open it with a fork all over the surface, and bake it at 350 degrees until golden, it is removed from the oven and left to cool and then fill with the custard and cover with the titian or banana bananas. your preference, previously browned in a pan with a little butter and sugar.

CUSTARD

Pour a cup of milk into a saucepan and heat over medium heat without boiling. In a separate container, mix the remaining cup of milk with the sugar, egg yolks and cornstarch.

 

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