
Banana & Cheese Tarte Tatin
1h 20m
A version of a cartola, which is a classic Brazilian dessert, in the shape of a tarte tatin, with a cinnamon sablé pastry.
Place 100 g of white sugar in a skillet over low heat. Cook until the sugar is caramelized
Add 50 g of butter and stir to combine. Remove from the heat
Add 60 ml of fresh light cream. Mix until completely homogeneous
Add 5 g of flaky salt. The salty butterscotch is ready
Grate 250 g of cured minas cheese
Place 125 g of cubed butter on a clean surface. Sift 1 tsp of salt and 250 g of all-purpose flour over the butter
Add 125 g of white sugar
Rub the butter and the flour together until you obtain a coarse texture
Make a well and add 1 beaten egg, in batches. Mix to incorporate
Knead the dough until it comes together. Do not over knead
Wrap the dough in cling film and let it rest for 20m to relax
Peel 9 ripe bananas
Slices the bananas
Place the sliced bananas on the bottom of the skillet with the Salty Butterscotch
Add a layer of grated cheese and press it against the banana
Preheat the oven to 180 °C
Place the dough on a floured surface and halve it. Roll out the dough to 5 mm thick
Use the lid of the skillet to measure and cut the dough
Carefully place the dough over the cheese and gently pierce it with a knife
Break 1 egg and add 1 tsp of milk. Whisk to combine
Brush the dough with the egg mixture
Bake until golden brown
Use a knife to scrape the edges of the dough from the skillet and carefully turn the tart onto a plate. The banana & cheese tarte tatin is ready
Enjoy!
Yield 1 pie/tart
Cured Minas Cheese
250 gRipe Banana
9All-Purpose Flour
250 gCubed Butter
125 gEgg
2White Sugar
125 gMilk
1 tspSalt
1 tsp
Salty Butterscotch
White Sugar
100 gButter
50 gFresh Light Cream
60 gFlaky Salt
5 g
Equipment
Enameled Skillet with Lid
Butcher Knife 10”
Wood Cutting Board
Cast Iron Skillet
Enameled Skillet
Wood Cutting Board
Kitchen Scale