Banana Tart - Mauritius

Recipe's preparation

Banana Jam

Place the ripe bananas in the TM bowl and weigh. Mash for a few seconds on speed 5.

 

Add raw sugar (about half the weight of the bananas), vanilla extract and cook at 90 degrees for 30mins speed 2. KEEP M/C OFF to allow steam to escape and allow the jam to thicken.

 

Add the Browning agent to darken the jam - cook a further 15mins at 90 degrees, speed 2.

 

Set the jam aside to allow to cool and thicken.  Ok to keep in the fridge for up to a week until you are ready to put together into the pastry to cook the tart!

 

Clean and dry your TM bowl before preparing pastry.

 

Pastry

Pre-heat your oven to 180 degrees celsius.  Place flour, butter and water into the TM bowl "Closed lid"  "Dough mode" for 1 min.

 

Turn over the pastry onto a lightly floured surface and quickly make into a ball. Allow to rest 5mins in a bowl covered by a tea towel.

 

Roll pastry into a 1/8 inch thickness, with a large enough surface area to overlap your tart dish. User your fingers to ease the dough into the tart dish.  Roll your rolling pin along the edge of the overhanging dough to cut off excess.  

 

Prick the dough with a fork and blind bake (with pie weights poured over baking paper inside the pastry) for approx 15 mins.  During that time, prepare the strips of dough which will be placed over the tart by rolling and cutting to size.

 

Fill the tart case with the banana jam and place strips of dough as per the picture.  Brush some milk on the strips to obtain a golden pastry.

 

Bake the banana tart for approx 30mins until the top is nicely golden and pastry comes slighly away from the tart dish.  Remove from the oven and allow to cool completely before serving.