So Creamy! Banana Cream Tart - butter

Method

• Make the tart crust using the ingredients!
• Add butter to a bowl, stir to a cream like state, add in the sugar and eggs, and stir.
• Add in the sifted cake flour to that, fold it onto itself with a rubber spatula, gather into one lump, and let chill in the fridge for over an hour.
• Make the custard cream with the ingredients!
• Add milk to a pot, and warm it up to the point just before boiling.
• Place the egg whites and sugar into a bowl and mix until it turns white.
• Add corn starch to that, and stir well.
• Add in half of the warmed milk to that and stir.
• Pour the batter from Step 2 into the remaining milk in the pot, and mix well with a wooden spatula over a medium heat.
• Remove it from the heat once it starts gently boiling, place into a flat dish, cover the batter with plastic wrap, and chill in the fridge.
• After the custard cream has cooled, add heavy cream and sugar to the bowl, and whip to make whipped cream.
• Mix it together with the custard and let cool.
• Place the tart dough on top of a surface sprinkled with flour, and spread it out a little larger than the tart mold.
• Press it into the mold, cover the dough with aluminum foil, place a weight inside, and bake at 180C for about 25 minutes.
• While the tart is baking, let's make the cocoa sponge filling that goes inside with the ingredients!
• Place eggs and sugar into a bowl, and thoroughly mix until it turns white.
• Add in the sifted cocoa and cake flour to that, and stir without popping the bubbles.
• Pour the batter from Step 6 into the mold and bake at 180C for 15 minutes.
• After it has cooled, place it into a custard cream pastry bag and squeeze it into the tart.
• Line up bananas that have been cut diagonally, decorate with melted chocolate and almonds, and it is done!!
• (The photo shows the plain type).
• Try packing the leftover cream into bread for cream bread.
• This time in place of the chocolate decoration, I tried making it by mixing cocoa and heavy cream.