FOR THE DOUGH
1 1/4 cup all-purpose flour (150 g)
8 tablespoons cold butter, cut into small pieces (120 g)
1 pinch of salt
3 tablespoons ice-cold water
Crisp beef for firming the dough
FOR THE FILLING
1/4 cup heavy cream (60 ml)
2 cloves garlic, minced
1 medium onion, chopped
500g ground beef
1 green bell pepper, seeded and chopped
2 ripe tomatoes, peeled and chopped
2 tablespoons all-purpose flour
1 tablespoon vinegar
1 1/2 cups milk (360 ml)
1/3 cup black raisins (50 g)
1/4 cup pitted green olives, chopped (50 g)
2 bananas, ripe
Salt to taste
FOR THE DOUGH
1 1/4 cup all-purpose flour (150 g)
8 tablespoons cold butter, cut into small pieces (120 g)
1 pinch of salt
3 tablespoons ice-cold water
Crisp beef for firming the dough
FOR THE FILLING
1/4 cup heavy cream (60 ml)
2 cloves garlic, minced
1 medium onion, chopped
500g ground beef
1 green bell pepper, seeded and chopped
2 ripe tomatoes, peeled and chopped
2 tablespoons all-purpose flour
1 tablespoon vinegar
1 1/2 cups milk (360 ml)
1/3 cup black raisins (50 g)
1/4 cup pitted green olives, chopped (50 g)
2 bananas, ripe
Salt to taste
Make the dough: on a clean surface, mix the dry ingredients with cold butter or vegetable shortening until you get a crumbly mixture
Create a depression in the center of the mixture and add ice-cold water or milk
Mix the ingredients with your fingers until the dough is homogeneous
Gently knead. Reserve
Make the filling: in a pan, combine heavy cream, garlic, and onion, then cook over medium heat until golden brown
Add ground beef and season with salt and green bell pepper
Cook, stirring occasionally, until well-browned and loose at the bottom of the pan
Add tomatoes, flour, vinegar, milk, raisins, and olives, and stir to combine
Remove from heat and let cool
Slice bananas into thin strips and reserve
Molding: with a rolling pin, roll out 2/3 of the dough directly onto the bottom and sides of a 22cm-diameter tart pan
Spread the beef filling over the dough, arranging banana slices on top
Roll out the remaining dough (1/3) on a sheet of parchment paper or between two sheets of parchment paper
Wrap the dough around the filling with the parchment paper, then unfold and place in the tart pan
Remove the parchment paper, adjust and compress the edges with your fingers to seal the torta
Bake in a preheated oven (200°C) until golden brown
Remove from oven, let cool slightly, and unmold
Serve warm or at room temperature.
