Ingredients

 

  • 400g Crema Classic with 8% hazelnut
  • 300g Banana Cream
  • Tart shell

Directions

Spoon the 400gr of the Crema Classic hazelnut (8%) into a blind-baked tart shell and resume baking in a pre-heated hot air oven at 150°C  for 15-20 minutes or in a rack oven at 200°C  (high) and 180°C  (low) for 15-20 minutes.

Banana Cream  using a pastry bag fitted with a plain round tip; make sure to form curly peaks by pulling the pastry bag upwards.


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