countertop: Melt the butter and let it cool. Meanwhile, grind the biscuits or crush them well and mix them with powdered sugar and large grated chocolate. Chocolate flakes can be used.
When the butter is warm, pour over the biscuits and mix well. In a cake tin with removable walls we put the cookies and form the base of the tart. We press well both on the bottom of the form and on the edges as much as we can lift by hand. We put it in the fridge.
Filling: We soak the gelatin sheets in a little water.
We heat the condensed milk together with the sugar and when it is hot, but it does not boil, we take the gelatin sheets from the water and dissolve them in the condensed milk. You can add flavors of all kinds here.
When all the gelatin has dissolved, let it cool.
We clean the bananas and cut them into rounds in a bowl. We put the lemon juice on them and we mix them in such a way that the juice reaches all of them, so that they don't oxidize, and we place them in the tray over the biscuit top.
When the condensed milk is warm, add the whipped cream and mix well. Taste if you still need sugar. Those who have tried my recipes know that they are not very sweet and for those who love very sweet dessert they still have to add sugar.
Pour the composition over the bananas and refrigerate for 12 hours.
Unfold the form, place the tray on a plate and decorate with chocolate.
I saw a picture of this dessert a few days ago, I chose the Mary Berry recipe, so here I am in front of you with this Banoffee Tart.
I had seen this dessert on other occasions, but I don't know why it hasn't conquered me so far. It's pretty hard to conquer me irreparable a dessert, only if it's not with coffee :))
This dessert combines two very popular ingredients, namely bananas and toffifee cream. Everything on a crumbly countertop of biscuits, garnished with a fluffy layer of whipped cream & # 8230 let me tell you?
I tell you honestly, this Banoffee tart is so good that you can hardly, very hard refrain from eating. When I prepared the cream, I already knew it would be hard to resist in front of her :)))
It's an extraordinarily high-calorie dessert, but just as extraordinarily good.
I tell you from the beginning, you have to take all the risks if you want to prepare this dessert. :)) I have a word for very good food or desserts, my friends know it, but I don't write it here, they know what it is :)))
Let's see what and how this Banoffee tart is prepared!
Preparation time: 1 h Nr. servings: 8-10 Complexity: medium
- 400 gr digestive biscuits / graham
- 100 gr butter
- Toffifee cream:
- 75 gr muscovado sugar
- 75 gr butter
- 1 can of condensed milk (397 gr)
- a pinch of salt
- some & # 8220drops & # 8221 chocolate
- 2-3 bananas (hard, not very ripe)
- 400 gr sour cream
- 30 gr vanilla sugar
- black chocolate
- pecans, ripe and chopped
Method of preparation:
Finely grind the biscuits in a food processor. I used almond biscuits, very tasty. I recommend using crumbly biscuits, not very sweet.
Melt the butter, then add it over the biscuit breadcrumbs. Mix lightly, then place in an even layer, as the base of the dessert, in a baking dish. I used one made of heat-resistant ceramic. Bake in a preheated oven at 170 degrees C for about 5-7 minutes.
Note: I don't like the biscuit base to be hard and dry, for this reason, I don't add much butter and I don't press the breadcrumbs very hard. But you, if you want, can prepare it with more and denser butter.
In a frying pan, on the fire, melt 75 gr butter and 75 gr sugar. Allow to melt, stirring constantly to homogenize. Once the caramel has become dense, add the condensed milk. Leave it to boil for a few minutes, stirring constantly, until a dense and homogeneous cream is obtained.
Remove from the heat and pour over the breadcrumbs in the pan, leveling lightly with a spatula greased with oil. Set aside to cool slightly.
Bananas are peeled and sliced into 2-3 cm thick slices. You can put them whole, placing several on all the surface of the caramel cream.
Place the slices over the layer of cream and leave to cool until the cream is ready.
The sour cream is mixed cold, using a mixer. When it becomes fluffy, it is sweetened with sugar and mixed a little more. Place over the banana layer. It can be decorated with the help of a pouch or even with a spoon.
Grate strips of dark chocolate, coarsely chop a few pecans (pre-baked) and leave to cool until the next day.
The next day, portion with a knife moistened with water. It must be served cold and with a coffee.
Yes, it is full of strawberries but at 9.50 kg I limit myself to bananas :).
- 110g flour
- 2 tablespoons powdered sugar (I put cough)
- 45g butter
- 1 egg yolk
- 1 tablespoon cold water
- 500g cow's cheese
- 80g old
- 2 teaspoons vanilla essence
- 3 eggs (I also put the egg white on the counter)
- 1 tablespoon lemon juice
- 3 large ripe bananas
The first time we make the top, mix all the ingredients, knead a little and leave the dough to cool for 30 minutes. We then spread it in a shape of 21 cm (I was only 24), prick it a little with a fork and put it in the oven for 15 minutes at 190 degrees or until it browns a little on the edges.
Crush the bananas and mix them with the rest of the ingredients (I mixed them in a blender). Pour the composition over the counter and bake for about 1 hour at 180 degrees C.
If it browns during baking, you can cover it with aluminum foil. Cool and serve.
My advice is to crush some strawberries in a blender and serve with this topping :). I had some caramel syrup.
The recipe is taken from mojewypieki.blox.pl
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Dietary and quick TART with OATS
This tart is a more elegant version of oatmeal. An inspired choice for breakfast, due to the fact that it is prepared quickly, it is nutritious and filling.
It is a dietary dessert, since does not contain sugar or white flour. Low in calories and rich in nutrients, it can be served by both adults and BOYS.
Oat tart: thecolorfulkitchen.com
Oats have many nutritional qualities. Contains significant amounts of vitamin B1, folic acid (B9) and B5, manganese, copper, phosphorus, magnesium, iron, zinc and potassium.
It is also rich in protein. A portion of oats (156 grams) covers 53% of the recommended daily dose of protein and 66% of the required daily dose of fiber .
• 160 g of oats
• 240 ml of milk
• 1 banana
• 1 handful of raisins or other dried fruit
• 1 teaspoon of chia or flax seeds (ground)
• vanilla and cinnamon, to taste
• a pinch of salt
Turn the oven to 176 degrees Celsius. Grease a small, round pan with a little oil. It is preferable to use a type of oil without a strong taste or smell, such as coconut oil or rapeseed oil.
Peel a banana, grate it and chop it in a bowl with a fork. Add the oatmeal and seeds (ground through a coffee grinder). Stir until smooth, then pour in the milk and mix.
Add the flavors and mix.
Pour the mixture into the pan and put it in the oven. Let it sit for 25 minutes, or until the edges are lightly browned.
Allow the tart to cool, then remove from the pan and portion. You can cut slices, like a cake, or squares.
This tart can be prepared without seeds. You can use any kind of milk, including vegetable milk, such as soy or almond milk.
If you want it to come out firmer, add more oats.
When serving, while it is hot, you can add soft peanut butter.
1. Nutrition Self Data, Oats: http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5708/2
2. The Colorful Kitchen, Vegan Baked Banana Oatmeal: http://thecolorfulkitchen.com/2014/09/08/vegan-baked-banana-oatmeal/
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
30 gr. gelatin, 100 ml water 400, gr. cow's cheese, 250 gr. condensed milk, 2 bananas, 2 tablespoons cocoa, 250 ml. milk
For starters, we make gelatin. We put the gelatin in a bowl, over which we pour 100 ml of water. Chew well and set aside.
Meanwhile, put in a bowl the cottage cheese, condensed milk, a banana and a tablespoon of cocoa. Homogenize the composition with the help of the vertical mixer. Then we pour the milk and incorporate it into the composition. Melt the gelatin in a steam bath and add it to the bowl over the rest of the ingredients. We add another banana cut into pieces. The composition is ready.
Now it's time to pour the composition into a bowl (preferably with a special shape) or another container (it can even be a round cake shape, with a hole in the middle), but previously lined with cling film. After that, put in the fridge. It is ideal to leave from evening until morning.
In a few hours, the cake is ready to be served. All you have to do is turn it over carefully, on a plate, and sprinkle it with the rest of the cocoa. Serve sliced. It has the consistency of a jelly.
You can follow the preparation of the recipe here:
Dessert & # 8211 Banana tart
Because we want to have a dessert on the Easter table, the nutritionist Iulia Hădărean helps us with a delicious recipe, which we can prepare for the rest of the year: Banana tart.
We present below the preparation method and the ingredients needed to prepare this tart:
INGREDIENTS & # 8211 for countertop:
- 70 g of oatmeal
- 80 g almonds
- a pinch of salt
- 25 g natural sweetener based on stevia or 20 g raw sugar
- 60 ml coconut oil
INGREDIENTS & # 8211 for the filling:
- 14 g cornstarch
- 66 g natural sweetener based on stevia or 50 g raw sugar
- a pinch of salt
- 360 ml of almond milk
- a teaspoon of vanilla extract (essence)
- a banana, peeled
INGREDIENTS & # 8211 for coconut cream:
- 414 g coconut cream
- a teaspoon of vanilla extract
- 24-40 g natural sweetener based on stevia, powder, or 20 g sugar
INGREDIENTS & # 8211 for topping:
Preheat the oven to 170 degrees Celsius and prepare a pie or tart tray. Separately, in a blender, add the oats, natural sweetener, salt and almonds and mix well. You need to get a creamy, homogeneous composition.
Start adding the coconut oil and continue to stir. The composition should be like a hull, so it is preferable not to crumble in the hand. If necessary, you can add a little more coconut oil.
Transfer the composition to the tray. Attention, it is advisable to grease the tray with a little coconut oil or place baking paper on it. Spread the dough well over the entire surface of the tray. Bake the dough for 15 minutes, then raise the oven temperature to 190 degrees Celsius and wait another 5-10 minutes. Remove the tray from the oven and let it cool.
The next step is to prepare the filling. In a pan, combine cornstarch, stevia sweetener, salt and almond milk. Stir over medium heat for 4-6 minutes. At the end, add the vanilla extract and let the composition cool. After it has cooled, it is recommended to pour the composition into a bowl and leave it to cool for 2-3 hours.
The next step is to mix the coconut cream with a mixer. You need to get a cream-like composition. Also now you can add a little natural sweetener and vanilla essence. Leave the composition in the fridge for a few minutes.
After it has cooled, mix the pudding with the coconut cream and pour it over the counter and add a few slices of banana for topping. If necessary, you can add a little more coconut cream.
The tart keeps very well in the cold, but it is recommended to eat it in the first 48 hours.
Nutritional values for one piece (150 g):
You can also find other dessert recipes that can be prepared all year round here: Healthy recipes
Nutritionist Iulia Hădărean is part of the team of specialists from Cluj-Napoca of the “înCerc” Program and is with the children and their families enrolled in the 2019 Program.
- 3 bananas
- 5 eggs
- organic coconut oil
- 100 g coconut flour
- 50 g coconut flakes
- 50 g grated dark chocolate
- baking powder
- vanilla sugar
Bath sliced bananas. Use a bowl to mix the coconut flour with the coconut flakes, grated chocolate, baking powder and a pinch of salt. Add the bananas and mix well. Melt the coconut oil and add it over the mixture, along with the vanilla sugar and beaten eggs. Mix well until you get a bound mixture.
Heat the oven, line the cake pan with a little oil and add the composition. Put in the oven and leave for about 35-40 minutes. Use a wooden stick to check if the cake is baked inside.
I really like watching Eric Lanlard's networks on TV Paprika, and this recipe has entered the top of my preferences.
1. Melt the butter in a medium-sized pot and add chopped digestive biscuits, stirring to cover well. Pour the mixture into a 23cm tart pan so that it covers its edges.
2. Bake in the preheated oven at 180 degrees for 10 minutes. Remove the tray from the oven and reduce the oven temperature to 170 degrees.
3. Place the banana slices on a sheet of baking paper, sprinkle brown sugar and spices on top, cover with another sheet of baking paper, hold the edges of the two foils and put them in the oven for 15-20 minutes, until softens well. Take them out of the oven without stopping the fire.
4. Put eggs, coconut milk, coconut flakes, and rum in a bowl and mix well. Add the soft bananas and pour this mixture over the biscuit base. Bake the tart for 25-30 minutes, then let it cool.
5. Beat the whipped cream with the powdered sugar and vanilla and place it with the motions on top of the tart. You can place banana slices or grated white or dark chocolate on top. Leave the banana tart in the fridge for 1 hour before serving.
In the tray in which the tart will be baked, ie a small one, 30 by 40 cm, put the sugar, cinnamon, butter and orange peel.
Place the tray over a cooker eye, on the right flame.
. mix, and let the sugar caramelize on the fire.
At this point, extinguish the flame and spread the caramel with a spatula, so as to cover the entire surface of the form.
Peel a banana, grate it and cut it in half.
. spread the sheet of dough until it reaches the size of the tray, even bigger, roll it on the faceletz and place it on top of the bananas. The extra edges are also tightened nicely, and the dough is pricked from place to place with a knife.
Put the tray in the preheated oven at a temperature of 180 degrees until golden. Take a tray the size of a tray or larger, and place the tart tatin on top of it. and with a skilful movement and with his hands wrapped in a kitchen towel, the contents of the tray are turned over on the tray.
Jamie Oliver's banana tart tart recipe was proposed by alina-lili on the culinary forum.
Serve tatin tart with bananas with ice cream or whipped cream, it's delicious!