Onderwerp: Bananen meringue taart
Hoi allemaal,
Was aan het zoeken naar recepten met meringue toen ik dit heerlijk uitziende recept tegen kwam, heb het nog niet geprobeerd maar het ziet er heerlijk uit.
INGREDIENTS:
FOR THE BANANA LAYER
2.5 cups of caster sugar (for the syrup)
6 medium ripe bananas
half a cup of water
extra half a cup of boiling water in case syrup is too thick
FOR THE CUSTARD LAYER
1 tin of condensed milk (400ml)
600ml of milk (full or semi-skimmed)
The yokes of 4 medium eggs
2 heaped tbsp of corn flour (corn starch)
1 tsp of vanilla extract
1 tsp of butter
FOR THE MERINGUE LAYER
The whites of 4 medium eggs
8 level tbsp of caster sugar
The zest of half a lime
PREPARATION METHOD:
Add the sugar and water to a deep frying pan or shallow pan on a medium flame. Stir the water and sugar together while avoiding letting the sugar splash on the sides of the pan.
While the sugar is browning, peel and chop the bananas into large chunks (approx 1 inch).
Once the sugar a deep golden colour (darker than Golden Syrup), you may wish to add another half a cup of boiling water to thin the solution a bit.
Add in the bananas and turn them gently with a fork to ensure they are cooked on all sides. In a few minutes they should be cooked through and a nice dark brown colour all over. You can switch the fire off and pour them into a shallow pie dish (a glass one is ideal) and set it aside to cool.
While the banana mixture is cooling it’s time to prepare the custard level. Pour a tin of condensed milk into a pan (make sure to scrape the whole content of the can into the pan).
Use the condensed milk tin as a measuring cup and add 1.5 tins fulls of milk.
Separate the whites and yokes of 4 eggs. Sieve the 4 yokes into the custard mixture (This removes some of the membrane which form the yoke and removes the strong eggy taste yokes usually have. So don’t scrape the bottom of the sieve too strongly).
Add 2 heaped table spoons of corn flour to the milk, condensed milk and egg yoke mixture and whisk it in until fully dissolved.
Bring the custard mixture to the stove over a high flame and stir constantly until it forms a thick custard.
Remove from the heat and add a teaspoon of vanila extract and a teaspoon of butter. Stir well and gently ladle over the layer of banana on the pie dish. Try to make the layer the same thickness all around the dish. Set it aside to cool.
Preheat the oven at 220 degrees C.
Beat the egg whites into hard peaks and add xx spons of caster sugar + the lime zest to make a think meringue.
Spoon the meringue on top of the custard layer and spread well. Use a the spoon to make small peaks in the meringue.
Place it into the hot over for 15mins to slightly brown and cook the meringue. Watch it does not overcook.
Hieronder nog een video van de bereiding.
