The banana crisp that children love to eat is simpler to make with egg tart skin, which is soft and sweet, and is more delicious than the one bought

Today I would like to share with you a simple and casual lazy version of a small dessert - banana crisp. This banana crisp is made with egg tart crust, it is simple to make, soft and sweet

Ingredients: tart skin, banana, cheese (or cheese), egg yolk, sesame seeds, etc.

Detailed instructions:

First, prepare 12-16 tart crusts (depending on the size of the baking sheet), when the tart crusts are slightly thawed, you can tear off the tin foil underneath, and let the peeled tart crusts sit until they soften. Place the bananas in a bowl and crush them into crushed pieces with a tool. It is important to note here that bananas are prone to oxidation and blackening, so wait until the tart skin is soft before starting to process the bananas.

Second, prepare an appropriate amount of grated cheese or cheese, pour in the minced banana and mix well. Crushed cheese or cheese to give the finished banana crisp a brushy texture, if you don't like it, you can omit it.

Thirdly, add some mixed banana filling to the softened egg tart, and pinch the edges tightly by hand like making dumplings.

Fourth, place the wrapped egg tarts in a baking tray in turn, brush a layer of egg yolk liquid on the surface with a brush, and sprinkle a little sesame seeds to garnish (black or white sesame seeds are acceptable).

Fifth, preheat the oven in advance to 180-185 degrees Celsius, 15-20 minutes (temperature and time are only for reference, there is a slight temperature difference between various brands of ovens). Place the baking tray in the middle layer for baking. If you like the banana crisp with a slightly burnt surface, you can increase the heat temperature in the last 3-5 minutes. If the oven at home can't be layered to control the temperature, then move the baking tray to the upper position at the end.