Chill for at least 3 hours. 10. Line the bottom of the tart tin with the sliced banana. It also adds another layer of light cream texture to the mix, which, along with the crisp chocolate crust and rich smooth banana custard, makes the whole tart sing. Arrange the banana discs on the bottom of the pastry case and put to one side. Remove from heat. Adding swoops and swirls of billowing meringue makes the tart quite the showstopper. Serve. I’m sure the kids will enjoy helping to polish it off afterwards too! Transfer the rolled pastry into a 25cm deep loose-bottomed tart tin and gently press it into the fluting and the corners of the tart tin. I'm so glad I kept my extra bananas because I will be enjoying this tart tonight! Fairtrade banana This works with a 9- or 9.5-inch tart pan. Finish with an extra grating of nutmeg. Trim off any excess pastry and prick the base all over with a fork. With a 14cm wide saucer, cut out 6 circles of pastry, then use to line six tartlet tins, 9cm in diameter. This banana custard tart is what I want banana cream pie to be. And, then, if you really want to gild the lily, torch the meringue with a kitchen torch (or a blow torch) to add that caramelized toasted marshmallow flavor to the mix. In this banana custard tart, bananas are steeped in a cream and sugar mixture to infuse the banana flavor, and then the bananas are strained out to make a silky smooth custard. FYI: If you buy something through a link in our posts we may get a small share of the sale. Add the meringue to the top of the chilled tart and use an offset spatula or the back of a spoon to create peaks and swirls. Roll out the excess pastry and cut out shapes of your choice to decorate the top of the tart. Learn how your comment data is processed. Remove from the oven, then leave to cool. Pour into a large mixing bowl and add the egg yolks, whole egg, vanilla, and kosher salt. Pour the custard into the tart case through a strainer. With a 14cm wide saucer, cut out 6 circles of pastry, then use to line six tartlet tins, 9cm in diameter. A long steep gives you deep banana flavor with none of the unpleasant mealiness. Serve warm with a dollop of whipped cream or ice cream. A super tasty dessert that all of the family will enjoy! It's easier to separate eggs when they are cold, so separate these straight out of the refrigerator. And so I use a mash-up of the two methods for infusing custard filling with bananas, skipping Haney’s pre-roasting and mashing of the bananas but keeping her kiss of nutmeg in the infusion mixture. Remove the tart tin and pastry shapes form the oven and reduce the oven temperature to 140°/120° fan/gas mark 1. Meringue may weep slightly when chilled. It looks and sounds so good. We are a fun loving bunch and live life to the fullest. Remove the tart tin from the oven, remove the baking beans or rice and return to the oven for 15 minutes along with the decorative pastry shapes. Roll the pastry out on a lightly floured surface to the thickness of a 20p coin. Toss the bananas in lemon juice, divide them between the pastry cases, cut-side up, then fill with custard. Bake for 25 mins, then remove the baking paper and rice and return to the oven for another 10-15 minutes, along with the tray of pastry shapes until they are golden. Bake for another 5 mins until the pastry is cooked and lightly golden. I wanted to celebrate the wonderful and classic flavor combination that is banana and chocolate, so I swapped in my favorite easy chocolate shortbread tart crust for the standard pie crust. The other source of inspiration for this banana custard tart is Paula Haney’s wonderful Hoosier Mama Book of Pie (and her Chicago pie shop is outstanding), which has a banana custard pie.. And so I use a mash-up of the two methods for infusing custard … Heat oven to 200C/fan 180C/gas 6. And you could make the banana custard and bake it in the chocolate tart crust and stop there and have a delicious rustic dessert with a sunny yellow filling.. milkshake to the boil in a medium saucepan and beat the egg yolks in a separate large bowl. Preheat the oven to 180ºC/160ºC (fan)/Gas Mark 4. This looks very good! I love the look of this, I absolutely love anything banana flavoured. Gently place the tart tin back into the oven and bake for 35-40 minutes until the custard has set. 2. Bring the cream and Shaken Udder milkshake to the boil in a saucepan, stirring constantly. Chill for 30 mins. It also gets topped with brown sugar Italian meringue, which conveniently uses up the egg whites left over from the custard filling. Whisk to combine. Still, the idea of a silky smooth custard tart replete with banana flavor still holds appeal for me. Save my name, email, and website in this browser for the next time I comment. Line the pastry case with greaseproof paper and fill to the top with uncooked rice or baking beans. The nutmeg helps bring out the banana flavor. So I used a mix of dark brown sugar and granulated sugar to bring out those wonderful molasses-y butterscotch notes in the custard. ©2020 - All Rights Reserved. With us all spending more time at home I thought a little baking is a perfect way to pass the time. Cover, refrigerate, and let steep for at least 2 hours or up to overnight. I like this with the brown sugar variation of Italian meringue, again because of bananas’ affinity for those deeper brown sugar notes. Roll the pastry out on a lightly floured surface to the thickness of a 20p coin. of herbicides and The filling will be near the top of the tart crust rim. Place in the freezer for 10 minutes.