- 5 / 5
Banana-praline tart
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.
- 5 / 5
Rate this recipe: