°4 bananas

°1 shortcut dough ready to roll out

°30 g sugar

°2 packets vanilla sugar

°2 eggs

°2 tablespoons crème fraiche

°1 tablespoon icing sugar

°1 pinch salt


While the oven is preheating at 200°C (th.6-7), first separate the egg yolks from the white. Then peel the bananas, mix them (or mash them with a fork) and put them in a bowl. Add the powdered sugar, vanilla sugar, egg yolks, salt and cream and mix well. To finish the preparation of this filling, beat the egg whites to snow and gently incorporate them, using a spatula and stirring from bottom to top, into the previous mixture.


Spread the pastry dough in the bottom of a tart pan (keeping the parchment paper between the dough and the mould to facilitate unmoulding), prick the tart base with fork holes, then coat it with the frothy banana cream.


Bake for about 40 min, let cool on a wire rack, turn out of the oven, then serve your homemade pastry warm or cold, sprinkled with a little icing sugar.

Enjoy !