I Made It
- Moderate
- 30 mins
- 2-4
Ingredients
For Crust Base:
- Graham crackers crushed 2 cups
- Melted butter ½ cup
- Brown sugar 3 tbsp
- 10-inches tart pan with a removable base
For Salted Caramel Sauce:
- Sugar 220g
- Water 6 tbsp
- Vanilla essence 1 tsp
- Cream 200ml
- National Himalayan salt ½ tsp
For Banana Custard Filling:
- National Banana custard powder 5 tbsp
- Sugar 6 tbsp
- Milk 500ml
- Banana 1
- Egg yolks 4
- Gelatin powder 1 tbsp leveled
- Water 3 tbsp
- Banana sliced 3-4
- Whipped cream for garnish
Directions
- Combine all crust ingredients in a mixer machine and mix well.
- Press biscuit mixture firmly onto the bottom and sides of the tart pan. Keep in refrigerator for 2 hours.
For the Caramel:
- Prepare caramel sauce by adding sugar and water in a heavy-based saucepan.
- Heat slowly (do not whisk) until it forms a light caramel and the sugar crystals have dissolved.
- Continue to cook until you get light amber caramel colour.
- Turn off the heat and gradually add the cream to the caramel, mix well.
- Add vanilla essence and salt, mix well. Store in an airtight container.
For the Banana Custard
- Get a small mixing bowl and add water and sprinkle gelatin (do not mix) to it. Set aside for 5 mins.
- Meanwhile, add all the rest of the ingredients in a blender and blend well.
- Pour the banana custard mixture into a large saucepan and cook on medium low heat, mixing continuously until the custard thickens. Turn off the heat.
- Mix gelatin mixture into the hot banana custard mixture until combined.
- Pour custard into a bowl and set in an ice bain-marie to cool the mixture down rapidly. (Simply set a bowl in a tray of iced water)
To Assemble:
- Add sliced banana on top of the chilled crust base.
- Pour banana custard mixture onto the sliced bananas, decorate with whipped cream, and keep in the refrigerator for 5-6 hours.
Serving:
- Serve the banana tart with salted caramel sauce drizzled on top or served on the side.
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