Make the tart dough. Cream the butter (brought to room temperature) and sugar until it is pale, then add the egg yolk and continue mixing until it is light and fluffy.
Sift in the cake flour and lightly fold it in with a spatula. When the flour is mixed in, form the dough into a ball, wrap it in plastic wrap and put it in the refrigerator.
Make the filling. Peel the bananas and mash them with a fork to make a coarse puree.
Beat the eggs in a bowl, add the sugar and mix, then add the melted butter and milk.
Mix in the flour, and when there are no more lumps, stir in the pureed bananas from Step 3.
Grease a tart pan with butter (not listed) and line the pan with the tart dough. Pour the filling in until the tart shell is 80~90% full. Save the leftovers!
Bake the tart in a preheated 180℃ oven for 20 minutes and make the meringue while it's baking. Beat the egg whites with a hand mixer at high speed until soft peaks form. Add the cocoa.
Change the speed to low and continue mixing, going round and round until it's a bit runny. It's ready to pour.
The baked tart may look rather pale, but as long as the filling is firm to the touch, it's ready.
Pour the meringue from Step 9 on top of the tart and bake in a preheated 180℃ oven for 10 minutes.Don't worry if it overflows a bit when you put it in the oven. Mine actually overflowed a couple of times.
Done. The creamy banana filling and the ganache-like cocoa meringue are a perfect match.
Make any leftover tart dough into cookies. Bake them at 190℃ for 13 minutes. Add 1 to 2 tablespoons of flour to the leftover filling to make banana pancakes.
Story Behind this Recipe
I used ingredients on hand to make this easy, delicious tart.
Don't make the tart crust too thin. There will be some filling left over. Don't try to pour it all in, or it will spill over when you put the cocoa meringue on top. Allow plenty of time to make it. It looks like it calls for lots of ingredients, but it's actually very easy.