Creamy Banana Tart

Name: Creamy Banana Tart
Yield: 8
Ingredients: FOR THE CRUST; 1 1/4 cup of Maria brand cookie crumbs (125g); 2 tablespoons of sugar; 1/2 teaspoon of cinnamon; 1 lightly beaten egg white; 2 tablespoons of melted butter; FOR THE FILLING; 1/2 cup of all-purpose flour (90g); 2 tablespoons of cornstarch; A pinch of salt; 1 egg; 1 cup of milk (240ml); 1 tablespoon of softened butter; 2 teaspoons of vanilla extract; 1 package of cream cheese (227g); 6 bananas, sliced into rings; FOR THE TOPPING; 1 cup of heavy cream (240ml); 1 tablespoon of lemon juice

1
FOR THE CRUST
2
1 1/4 cup of Maria brand cookie crumbs (125g)
3
2 tablespoons of sugar
4
1/2 teaspoon of cinnamon
5
1 lightly beaten egg white
6
2 tablespoons of melted butter
7
FOR THE FILLING
8
1/2 cup of all-purpose flour (90g)
9
2 tablespoons of cornstarch
10
A pinch of salt
11
1 egg
12
1 cup of milk (240ml)
13
1 tablespoon of softened butter
14
2 teaspoons of vanilla extract
15
1 package of cream cheese (227g)
16
6 bananas, sliced into rings
17
FOR THE TOPPING
18
1 cup of heavy cream (240ml)
19
1 tablespoon of lemon juice

Ingredients

1
FOR THE CRUST
2
1 1/4 cup of Maria brand cookie crumbs (125g)
3
2 tablespoons of sugar
4
1/2 teaspoon of cinnamon
5
1 lightly beaten egg white
6
2 tablespoons of melted butter
7
FOR THE FILLING
8
1/2 cup of all-purpose flour (90g)
9
2 tablespoons of cornstarch
10
A pinch of salt
11
1 egg
12
1 cup of milk (240ml)
13
1 tablespoon of softened butter
14
2 teaspoons of vanilla extract
15
1 package of cream cheese (227g)
16
6 bananas, sliced into rings
17
FOR THE TOPPING
18
1 cup of heavy cream (240ml)
19
1 tablespoon of lemon juice

Directions

1
PREPARE THE CRUST: In a bowl, mix the cookie crumbs with sugar and cinnamon
2
Add 2 tablespoons of egg white and melted butter and mix until a smooth dough forms
3
Preheat the oven to 180°C (medium)
4
Butter a 20.5cm diameter round cake pan and line it with parchment paper
5
Bake for about 20 minutes or until the crust is lightly golden
6
Remove from the oven and let cool
7
MAKE THE FILLING: In a large bowl, mix well with an electric mixer the flour, cornstarch, salt, and egg. Reserve
8
In a large saucepan, heat the milk to the boiling point
9
Add half of the milk to the reserved mixture and mix well, then return it to the saucepan
10
Cook over moderate heat, stirring constantly, until the mixture thickens and bubbles
11
Reduce heat and cook for an additional 2 minutes, stirring constantly
12
Remove from heat and stir in vanilla extract
13
Place the saucepan with the cream over a bowl of ice water and let cool, stirring occasionally
14
Remove from ice bath, stir in cream cheese and bananas, and mix well
15
Spread the filling over the crust
16
MAKE THE TOPPING: In a small bowl, mix heavy cream and lemon juice
17
Distribute the topping over the filling of the tart
18
Refrigerate for at least 4 hours before serving
19
Caliories per slice: 477