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To prepare the crust, combine the flour, salt, vegetable shortening and butter in a mixer bowl using a paddle to obtain crumbly dough, gradually adding the eggs, water and ground nutmeg. Keep in the fridge for 20 minutes.
Roll out the crust dough and put it in a 28 cm pie dish. Chill the dough while making the caramel cream. Preheat the oven at 200 °C and bake the crust dough for 20 minutes; then transfer to a rack to cool.
To prepare the caramel cream, cook the sugar at low heat until it gets a caramel color, and then pour gradually the glucose syrup, cream and NESTLÉ Sweetened Condensed Milk, and cook again for 3 minutes until they boil. Strain, add the melted gelatin and keep aside to cool, then add the butter gradually into the mixture and whisk quickly. Keep the caramel cream in the fridge for 20 minutes to set.
Pour the caramel cream into the tart shell to fill ¼ of it. Keep the tart after that in the fridge until cold and set.
To prepare the banana compote, combine all its ingredients together in a saucepan and cook on medium heat for 10 minutes to obtain thick compote. Keep in the fridge to cool.
Add the banana compote to the tart shell to fill it completely.
For decoration, whip the cream with the icing sugar and cinnamon until they get a thick texture, and decorate the top.
Per Portion of 300g
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