Place <quantity>100<unit>g</unit></quantity> of white sugar in a skillet over low heat. Cook until the sugar is caramelized

Add <quantity>50<unit>g</unit></quantity> of butter and stir to combine. Remove from the heat

Add <quantity>60<unit>ml</unit></quantity> of fresh light cream. Mix until completely homogeneous

Add <quantity>5<unit>g</unit></quantity> of flaky salt. The salty butterscotch is ready

Grate <quantity>250<unit>g</unit></quantity> of cured minas cheese

Place <quantity>125<unit>g</unit></quantity> of cubed butter on a clean surface. Sift <quantity>1<unit>tsp</unit></quantity> of salt and <quantity>250<unit>g</unit></quantity> of all-purpose flour over the butter

Add <quantity>125<unit>g</unit></quantity> of white sugar

Rub the butter and the flour together until you obtain a coarse texture

Make a well and add <quantity>1</quantity> beaten egg, in batches. Mix to incorporate

Knead the dough until it comes together. Do not over knead

Wrap the dough in cling film and let it rest for 20m to relax

Peel <quantity>9</quantity> ripe bananas

Slices the bananas

Place the sliced bananas on the bottom of the skillet with the Salty Butterscotch

Add a layer of grated cheese and press it against the banana

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Place the dough on a floured surface and halve it. Roll out the dough to <quantity>5<unit>mm</unit></quantity> thick

Use the lid of the skillet to measure and cut the dough

Carefully place the dough over the cheese and gently pierce it with a knife

Break <quantity>1</quantity> egg and add <quantity>1<unit>tsp</unit></quantity> of milk. Whisk to combine

Brush the dough with the egg mixture

Bake until golden brown

Use a knife to scrape the edges of the dough from the skillet and carefully turn the tart onto a plate. The banana & cheese tarte tatin is ready

Enjoy!