Recipe for Banana, Caramel, Whipped Cream Tart

Start by preparing the dough. In a food processor, mix the flour with the sugar and salt. Add the butter cut into small pieces. Work for a few minutes until the dough is crumbly. Add the milk and work the dough until it is smooth and combined. Form a ball and let it rest in the refrigerator for 1 hour.

Take the dough out of the fridge and roll it out on parchment paper using a rolling pin. Don't forget to flour if the dough sticks. Once the dough is in the pie dish, poke it with a fork. Place dry lentils/beans/etc. on top to weigh down the dough. Bake at 180°C for 20 to 30 minutes depending on the oven. Be careful not to underbake the dough. Once baked, let the pie cool.

Once the dough has cooled, spread caramel over the entire base. Set aside.

Slice the bananas into rounds. Arrange them on the pie in a circle or randomly according to your preferences. Don't hesitate to be generous with the bananas.

Pour more caramel over the arranged bananas. Adjust the quantity according to your preferences.

To finish, whip the cream until it forms peaks, then add the powdered sugar. The whipped cream should not be too liquid so that it can hold on the cake. Spread it over the tart. Optionally, sprinkle with chocolate shavings. Keep cool. Enjoy your meal!