Vanilla Banana Tart

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Recipe's preparation

Pastry

Refer to Everyday Cookbook or:

1) Place Flour, Butter, Salt in TM Bowl and 10 Secs / Spd 4, or until mixture looks grainy.

2) Another 20 Secs / Spd 4, while adding in water.

3) Scrape out the dough and wrap in TM bread mat, or glad oven bake. Let it rest in the fridge for 15mins.

4) Roll out dough into circles, large enough to line a muffin tray or paper muffin liner. Remember to poke a few holes in the bottom of each tart base.

5) Bake in the oven 15 Mins / 180-200 degrees.

 

Filling

1) Place all ingredient into TM Bowl, mix for 7 Mins / Spd 4 / 90 degrees.

2) Allow to cool in the termoserver (so it's warm but not hot) for 15 mins. This time is spent cleaning the bowl thoroughly for the meringue topping.

3) Spoon mixture into the tart bases, set aside.

Meringue Topping

(Optional, good to use up the egg whites)

1) Ensure the TM Bowl is completely clean and dry. You can mix 1 Min / Spd 1-2 / 70 degrees.

2) Mill sugar for 15 - 20 Secs / Spd 9-10.

3) Scrape out the sugar and then set aside. Try to leave as little sugar leftover in the bowl as possible.

4) Insert Butterfly.

5) Place Egg Whites into TM Bowl and mix for 2:30 - 3 Mins / Spd 3 / 70 degrees.

6) Mix again for a further 2:30 Mins / Spd 3 / 70 degrees, while slowly spooning in the sugar.

7) Spoon the meringue mixture onto each of the tarts.

8.) Bake in a preheated oven of 180 - 200 degrees for 5 Mins, or until the peaks of the meringue are golden brown but the bases are still white.