Banana Crisp
Chinese pastry that perfectly combines the natural sweetness of bananas with the crispy texture of a flaky crust
Ingredients
- 1 banana
- Egg yolk liquid Moderate
- Black sesame Moderate
- 6 Egg tart crust
- 1 scoop condensed milk
Instructions
- Thaw the egg tart crust in advance and a ripe banana
- Peel and chop the bananas, put them in a container and add a spoonful of condensed milk.
- Mix well with a spoon
- Add tart shell.
- Pinch it tightly with your hands, preheat the oven and bake at 190° for fifteen minutes
- Remove from oven and peel
- Brush with egg yolk liquid and sprinkle with black sesame seeds and continue baking for ten minutes
- It’s out
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