Autor: My Pans and Pots

Banoffee Plazma Tart

Prep Time - 30 min.

Preparation

Whisk the butter until you get a foam, then add the Plazma Ground and milk until you get a crumbly mixture.Use a round baking tray with a diameter of 23 cm, and cover it with a transparent foil. Then dab the crumbly mixture into the bottom and walls of the tray to form the crust. Leave the tray in the fridge for 2 hours so the crust can harden. Pour the sugar and water into a pan with a thick bottom and cook on moderate heat. Stir occasionally until the sugar melts. When the sugar boils, cook it for another 6-8 minutes until it becomes a nice caramel color, then remove it from the stove and add the heavy cream and butter stirring until it blends together. Return the obtained filling to the stove on medium heat, boil it for another minute, then remove it from the stove to cool down a little before you pour it over the Plazma Ground crust. Return the tart to the fridge for another 2 hours to completely cool before serving. Whisk the heavy cream with powdered sugar right before serving. Cut the bananas into slices and arrange them on top of the caramel filling. Decorate the tart with the heavy cream and grated dark chocolate.