Banana tart with cottage cheese cream

First we prepare the tart dough.

We cut the butter into small cubes.

We beat the egg with the zest and we mix lightly with the butter.

In a bowl, we mix the flour and the sifted flour. We add the butter and make a dough, gently rubbing the butter with the flour with your fingers.

We knead lightly for a while and we wrap the dough in cling film.

Freeze in the refrigerator for 30 minutes.

We divide in two for the 2 tarts.

We put the dough between 2 grease guns and with the rolling pin open in sheets.

We spread the dough on the tartieres and pierce well with a fork.

We also add some weights or giant beans so that it does not swell during cooking.

We bake in a preheated oven, in the air, at 170 ° C for 25 minutes.

We remove from the oven and let cool for 30 minutes.

We put the cheese and vanilla in a dry and frozen bucket of the mixer and beat on medium speed for 5 minutes.

We slowly add the ice cream, beat for 2 minutes until the mixture is "fluffy" and we add the icing sugar.

We continue beating for a little longer until you get a soft smooth cream.

We fill the tarts with the cream.

We prepare the jelly.

We soak the jelly sheets in cold water.

We put the water and sugar in a saucepan, we stir over a fire until it boils. We add the glucose while stirring, we drain the jelly leaves and add the juice.We stir and simmer for 1 minute.

We let it cool down.

We cut the bananas into slices at the last minute and we pass them with a little lemon so that they do not turn black.

We brush the banana pieces with the jelly with a brush.

This way the banana will shine and last longer… if there is a piece of tart left because it is usually eaten immediately.

We garnish the tart with the banana pieces, making a circle, overlapping some.

We put the tarts in the fridge covered to cool for 1 hour.

We garnish with a pinch of basil.

Remove from the fridge, cut into pieces and serve.