Tarte Banane Congolaise (Congolese Banana Tart) is a traditional Congolese recipe (from the Republic of the Congo) for a classic tart of sliced bananas cooked in a rich shortcrust pastry shell. The full recipe is presented here and I hope you enjoy this classic Congolese version of: Congolese Banana Tart (Tarte Banane Congolaise).
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Ingredients:
5 bananas
250g plain flour
150g sugar
100g butter
cold milk, to bind
1 egg
pinch of salt
Method:
Begin by making the pastry. Sift together the flour and milk into a bowl. Add the diced butter and rub into the flour mix with your fingertips until the mixture resembles fine crumbs.
Stir in the sugar then mix in the egg. Now add enough cold milk to bring the ingredients together as a dough. Cover with clingfilm then transfer to the refrigerator and chill for 1 hour.
After this time, turn the dough out onto a floured work surface and roll out until thin enough to cover the base and sides of a greased tart tin. Trim the pastry neatly then prick the base with a fork before filling the pie with baking beans.
Transfer to an oven pre-heated to 1900°C and bake for about 15 minutes, or until the pastry is dry but not coloured. Take the pastry shell from the oven and reduce the oven temperature to 180°C.
Remove the baking beans from the pastry shell. Peel and slice the bananas and arrange attractively in the pastry case. Return to the oven and cook for 10 minutes, or until the banana slices are lightly browned.
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