Caramelized Banana Tart crispy and melt-in-mouth

1 In a frying pan, add a little butter, 0.7 oz (20 g) brown sugar and 1 teaspoon of water.

2 When you obtain a light caramel, add your peeled bananas cut in half lengthwise, coat them well with caramel then add the rum (optional) and let soak for 2 minutes then set aside and let cool.

3 Line your pastry in your mold then place it in the freezer for 10 minutes.

4 Meanwhile, preheat the oven to 355°F (180°C) (gas mark 6).

5 Arrange your bananas harmoniously in your tart base (without too much juice to avoid soaking the dough) and put it in the oven.

6 For the filling:

In a saucepan, melt the butter then add 2/3 of the brown sugar, almond powder and heavy cream. Bring to a boil for 2 minutes then transfer to a bowl, then add the egg yolks while stirring well.

7 When the tart has been cooking for 15 minutes, spread this mixture over the bananas and let cook for another 15 minutes.

8 Remove your tart from the oven, and sprinkle the last third of brown sugar over your tart then caramelize it in your oven on grill setting.

Serve for example on a large plate with a small serving of vanilla ice cream and a small glass of chilled white rum (optional) and tell me what you think!!!