Butter or lightly spray
with a nonstick vegetable cooking spray, an 8
- 9 inch (20
- 23 cm) tart pan with a removable bottom.
In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared tart pan and, using your fingertips, evenly press
the pastry onto the bottom and up the sides of the pan. (Can use the back
of a spoon to smooth the surface of the pastry.) Pierce the bottom of the crust with
the tines of a fork. (This will prevent the pastry crust from puffing up
while it bakes.) Cover and place
the pastry crust in the freezer for 15 minutes to chill. (This will
help prevent the
crust from shrinking while it bakes.)
Preheat oven to 425 degrees F (220
degrees C) and place rack in center of oven.
Place the tart pan on a
larger baking sheet and bake until the crust is golden brown, about 13 - 15 minutes. Remove
from oven and place on a wire rack to cool. Can be covered and stored for a few
Dulce de Leche:
Put the milk, sugar, corn syrup, baking soda and
salt in a large, heavy-duty 8 quart (8 liter) saucepan or Dutch oven. Place
over medium to medium-high heat and bring just to a boil.
Watch carefully, and
as soon as the milk begins to foam up, stir with a heatproof spatula or wooden
spoon, and reduce heat until the milk is just at a low rolling boil. (If the milk foams
up too much, remove the saucepan from the heat until the foam starts to subside.
Then return to heat.) Continue to cook
the milk, stirring the bottom and sides of the saucepan frequently, until the
mixture becomes very thick and sticky and caramel colored (this will take about 40 - 60
minutes) (will reduce to about 1 1/4 cups (300 ml). It is important to frequently stir the milk so it does not
burn. Adjust the heat as necessary, you want the milk to be at a low rolling
boil. Remove from heat and strain, if necessary. Stir in the vanilla extract.
Let cool before covering and storing. Can be stored in the refrigerator for at least a month.
Put your mixing bowl and whisk in the freezer for about 15 minutes. Then
beat the whipping cream
and powdered sugar just until stiff peaks form.
Spread about 1 cup (240 ml) of Dulce de Leche (can use store bought) evenly over
cooled crust. Top with sliced bananas. Spread the whipped cream over the
bananas. Can dust with cocoa powder, shaved chocolate or freshly ground coffee.
Can be covered and stored in the refrigerator for several hours.
Serves 8 - 10
people. Preparation time 1 hour.
View comments on this recipe on YouTube
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