Tarts are easy to make and can be filled with just about anything. Because my wife likes bananas I decided to make a banana custard tart filled with sliced bananas. At the bakery I always have tarts available either filled with custard and topped with varies fruits or chocolate tarts filled with chocolate praline cream
Tart shell (Pate Sucree)
1 2/3 cups all purpose flour
1/2 cup unsalted butter
1/4 cup confectioners sugar
2 egg yolks
1/4 teaspoon vanilla
Custard
2 eggs
3 egg yolks
1/3 cup sugar
1/2 teaspoon banana extract
2 cups whole milk plus 2 tablespoons
1 teaspoon lemon
1/4 cup water
3 bananas slices thin
To make the tart shell, sift the flour into a bowl and blend in the butter with a pastry cutter. Stir in the sugar. Using a fork whisk the egg yolks and vanilla then add to the flour mixture and form the dough. Wrap the dough in stretch wrap and place in the refrigerator for 30 minutes.
Slice the bananas and place them in a small bowl, add the lemon juice and water, set aside. In a medium bowl add the eggs, eggs yolks and sugar, whisk while adding the milk and banana extract. Drain the bananas and pat dry. Remove the dough from the refrigerator and with lightly floured fingers spread the dough while pinching it into a 4 3/4″ tart shell. Start with the sides making the dough as even as possible (about 1/8″ thick) then complete the bottom. Dock the bottom of the dough with a fork. Add in the sliced bananas then pour in the custard mix. Bake at 325 degrees for about 35 minutes until set. Refrigerate overnight. You can top the banana tarts with fresh slices of bananas and whip cream before serving or you can layer the tops with brown sugar and torch the surface to caramelize.
Enjoy
Chef Brian Klauss
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