Recipe: Pistachio tart with caramelized banana step by step with pictures | Handy.Recipes

Pistachio tart with caramelized banana

Cooked pistachio tart with caramelized banana

Nutritional Value

Recently tried a new recipe. Stolen from Elena's LiveJournal. It wasn't bananas, it was peaches. But I can't put it into words - it's VERY, VERY good!!! The tart base was just a revelation to me - for sweet fillings, I have not yet baked a more suitable version! In my opinion, and cookies for the base of cheesecakes with this dough would be just right. The toppings are a firework of flavors! It's nutty and tender and fruity! I recommend it to everyone!!

Author of the recipe

Ingredients for the pistachio tart with caramelized banana:


  • Butter (80g. for the base, 60g. for the cream) - 140 g
  • Sugar powder (for the base) - 90 g
  • Egg yolk (for the base) - 50 g
  • Leavening Agent (for the base) - 0.5 teaspoon
  • Milk (for the base) - 8 g
  • Rice flour (100g. for the base, 15g. for the cream) - 115 g
  • corn flour (for the base) - 60 g
  • brown sugar (60g. for cream, 60g. for fruit sprinkling) - 120 g
  • Chicken egg (for cream) - 55 g
  • almond flour (for cream) - 60 g
  • Wheat flour / Flour (for cream) - 15 g
  • Pistachios (ready pistachio paste. for the cream) - 20 g
  • Banana (for filling) - 2 pcs

How to cook pistachio cake with caramelized banana step by step with photos


Rice and cornmeal can be made by grinding rice flakes or rice and cornmeal in a coffee grinder Base: Cream the butter and powdered sugar until white, then stir in the milk and egg yolk. Measure out the rice and cornflour, mix together and add the baking powder. Put all the ingredients for the base in the refrigerator for an hour, along with the rolling pin, the bowl in which you knead the dough and the baking dish.

The products for the shortbread dough must be COLD! In one hour: Pour the dry mixture into the buttery mass.

Knead the dough quickly. Wrap in cling film and chill for 2 hours.

Roll out or spread out gently in a baking tin, making the bottom and sides.

Prick the dough with a fork, line it with baking paper and spread peas on top - they will keep it from deforming. Put the pastry in the fridge for 30 minutes - it needs to let the pastry stand and get used to the form, so the rims won't "flow", but stay high during baking. Bake the base for 15 minutes at 150*

While the base is baking and cooling, we'll stuff it only when it cools down so it doesn't crack while baking. The cream:

Cream the butter and sugar, stir in the pistachio paste and eggs.

Mix wheat flour, rice flour and almond flour, pour it into the pistachio mixture.

Knead everything thoroughly

To assemble the pie: Spread the pistachio cream on the base

Arbitrarily place slices of banana and sprinkle generously with sugar - it will harden while baking.

Bake at 170° for 20-25 minutes.

Let it cool in the form, in order not to spoil the appearance-I couldn't help myself and spoiled the tortillas a little)) But all the same, it's unbelievably delicious!

Nutritional Value:

Whole Dish:
Calories
3406.5 Calories
Protein
56 g
Fat
180.2 g
Carbohydrates
451.7 g
100g:
Calories
312.5 Calories
Protein
5.1 g
Fat
16.5 g
Carbohydrates
41.4 g

Baking Fats, Flour, Wheat Flour, Sugar, Eggs, Tender, Milk, Brown sugar, Fruity, Banana, Egg Yolk, Baking, Nutty, Pistachios, Cakes, almond flour, Corn Flour, Rice Flour, Pastry

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