Directions
- Prepare the Crust: In a mixing bowl, beat the butter and powdered sugar together until creamy and smooth. Add the egg and continue to beat until fully incorporated.
- Add Dry Ingredients: Sift together the flour, cocoa powder, and salt. Fold the dry ingredients into the butter mixture using a rubber spatula until a smooth dough forms.
- Chill the Dough: Roll the dough between two sheets of parchment paper and chill in the refrigerator for 1 hour.
- Prepare Tart Mold: Grease a 26 cm (10-inch) tart pan. Remove the dough from the fridge, line the pan, and prick the base with a fork. Chill in the freezer for 15 minutes.
- Bake the Crust: Preheat the oven to 180°C (350°F). Place aluminum foil around the edges to prevent collapse. Bake the crust for about 20 minutes. Remove from oven and let cool completely.
- Layer Dulce de Leche: Spread the softened dulce de leche evenly over the cooled tart base.
- Add Bananas: Arrange the banana slices over the dulce de leche layer in a single, thick layer.
- Whip the Cream: In a mixing bowl, beat the heavy cream with powdered sugar and powdered milk until stiff peaks form. Spread the whipped cream over the bananas evenly.
- Garnish: Sprinkle chocolate curls over the top for a beautiful finishing touch.
- Serve: Chill the cake briefly if desired, then slice and serve, enjoying each creamy, banana-filled bite.
Recipe Details
Prep Time: 40 minutes + chilling time
Cook Time: 20 minutes
Total Time: 1 hour (plus chilling)
Servings: 8–10
Difficulty: Medium
Variations & Substitutions
- Crust Alternative: Use a graham cracker crust for a quicker, no-bake version.
- Fruit Swap: Replace bananas with sliced strawberries or caramelized pears for a fruity twist.
- Vegan Option: Use coconut cream for the whipped layer and a plant-based butter for the crust.
- Chocolate Boost: Add a thin layer of melted dark chocolate over the baked crust before spreading the dulce de leche.
Serving Suggestions
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