Banana peanut tart

Preparation

• 1
  For the dough, finely grind Kölln muesli in a blender. Knead the muesli powder with the remaining ingredients to form a smooth dough and refrigerate for half an hour. Preheat oven. Then roll out the dough and line a greased springform or pie tin (24 cm diameter) with it. Prick the base several times with a fork and bake.
• 2
  Mix 5 tablespoons of milk vigorously with starch, sugar and vanilla. Heat the remaining milk in a saucepan and add the starch-sugar-vanilla mixture while stirring. Bring to the boil briefly and allow to cool.
• 3
  For the caramel, put 100 g sugar in a pan, spread it evenly and let it melt carefully over medium heat. As soon as the caramel shimmers slightly brownish, add 170 ml of cream while stirring vigorously and allow to cool.
• 4
  Beat the remaining cream with 10 g sugar until stiff. Peel the bananas, halve them and cut them into slices. Place the banana slices on the bottom of the tart and drizzle with the caramel. Spread the pudding evenly on top and finish with the cream. Garnish the tart with the Kölln muesli. Chill for at least two hours before serving.
• 5
  Top/bottom heat: 170 °C Circulating air: 150 °C Baking time: approx. 15 minutes Preparation time: approx. 45 minutes (without waiting time)