1/2 cup unsalted butter, softened
1/3 cup all-purpose flour
1 pinch of salt
2 large eggs
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
For the cream
6 large egg yolks
3/4 cup granulated sugar
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1/2 cup all-purpose flour
4 bananas, sliced
1/2 cup unsalted butter, softened
1/3 cup all-purpose flour
1 pinch of salt
2 large eggs
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
For the cream
6 large egg yolks
3/4 cup granulated sugar
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1/2 cup all-purpose flour
4 bananas, sliced
In a mixer, beat the butter, flour, and salt
Add the eggs and vanilla extract and beat until smooth
Mix in the flour to obtain a fine crumbs texture
Shape into a ball, wrap with plastic wrap, and refrigerate for 30 minutes
Prepare the cream
Beat the egg yolks with granulated sugar until creamy
In a skillet, melt the butter, stirring constantly, until golden brown
Add the vanilla extract and gradually pour over the cream, alternating with flour and stirring with a spatula
Let it cool
With the dough, line the bottom and sides of a 22cm diameter cake pan and refrigerate for 30 minutes
Cover the dough with aluminum foil and fill the pan with coffee beans
Bake in a moderate oven (180°C), preheated, for 20 minutes
Remove the coffee beans and bake for an additional 10 minutes or until golden brown
Let it cool, cover with banana slices (reserve some for decoration) and top with cream
Bake for an additional 40 minutes or until the filling is firm on the edge and creamy in the center
Dismantle, dust with powdered sugar, decorate with banana, and serve
