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Recipe for NOA Banana Tart – back to childhood guaranteed

Tarte Banane à Tahiti is a bit like Proust’s Madeleine. It evokes childhood tastes. That’s what Heimataiki from the NOA patisserie workshop has done, while modernizing this classic.

Mauruuru for this Heimataiki recipe that we share with you!

Ingredients for the dough :

200 g flour
Powdered sugar 50 g
Butter 100 g
Egg yolk 1

Preparing the dough :

Mix all the ingredients until you obtain a sandy texture, add the egg last and knead. until smooth. Chill for 2 hours. Roll out and arrange in a 22-cmspan,
pie tin.
Bake 20 min at 180°c

Ingredients for the banana mousse :

Sugar 200 g
Butter 200 g
Liquid cream 300 g
Banana purée 150 g
Crème montée 300 g

Preparing the banana mousse :

Caramelize the sugar, add the butter a little at a time, then the cream in batches and finally the banana purée. chill for 2 hours. Mix the caramel with the whipping cream.


Montage :

Fill cooked tart shell with banana pieces. Then top with banana mousse using a piping bag or spatula.

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