- 1 cup (130 grams) all purpose flour
- 1/3 cup (35 grams) confectioners (powdered or icing) sugar
- 1/8 teaspoon salt
- 1/2 cup (113 grams) cold unsalted butter, cut into pieces
- Dulce de Leche:
- 4 cups (1 quart) (1 liter) whole milk (cow’s or goat’s milk)
- 3/4 cup (150 grams) granulated white sugar
- 2 tablespoons light corn syrup (glucose)
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 large bananas, peeled sliced
- Whipped Cream:
- 1 1/4 cups (300 ml) cold heavy whipping cream (contains 35-40% butterfat)
- 2 tablespoons (20 grams) confectioners (powdered or icing) sugar
Butter or lightly spray with a nonstick vegetable cooking spray, an 8 – 9 inch (20 – 23 cm) tart pan with a removable bottom.
In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)
Preheat oven to 425 degrees F (220 degrees C) and place rack in center of oven.
Place the tart pan on a larger baking sheet and bake until the crust is golden brown, about 13 – 15 minutes. Remove from oven and place on a wire rack to cool. Can be covered and stored for a few days.
Dulce de Leche: Put the milk, sugar, corn syrup, baking soda and salt in a large, heavy-duty 8 quart (8 liter) saucepan or Dutch oven. Place over medium to medium-high heat and bring just to a boil.
Watch carefully, and as soon as the milk begins to foam up, stir with a heatproof spatula or wooden spoon, and reduce heat until the milk is just at a low rolling boil. (If the milk foams up too much, remove the saucepan from the heat until the foam starts to subside. Then return to heat.) Continue to cook the milk, stirring the bottom and sides of the saucepan frequently, until the mixture becomes very thick and sticky and caramel colored (this will take about 40 – 60 minutes) (will reduce to about 1 1/4 cups (300 ml). It is important to frequently stir the milk so it does not burn. Adjust the heat as necessary, you want the milk to be at a low rolling boil. Remove from heat and strain, if necessary. Stir in the vanilla extract. Let cool before covering and storing. Can be stored in the refrigerator for at least a month.
Whipped Cream: Put your mixing bowl and whisk in the freezer for about 15 minutes. Then beat the whipping cream and powdered sugar just until stiff peaks form.
To Assemble: Spread about 1 cup (240 ml) of Dulce de Leche (can use store bought) evenly over cooled crust. Top with sliced bananas. Spread the whipped cream over the bananas. Can dust with cocoa powder, shaved chocolate or freshly ground coffee. Can be covered and stored in the refrigerator for several hours.