Remove the weights and bake for another 10 minutes until golden. Let it cool completely.
Step 2: Prepare the Banana Cream Filling
In a saucepan, combine milk, sugar, and cornstarch. Heat over medium, whisking constantly until the mixture thickens and starts to bubble.
In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot milk mixture to the yolks, whisking constantly to temper them.
Return the yolk mixture to the saucepan and cook for another 2 minutes, stirring continuously.
Remove from heat, stir in vanilla
extract and butter until smooth. Let the custard cool slightly.
Step 3: Assemble the Tart
Arrange a layer of banana slices on the bottom of the cooled tart crust.
Pour the warm custard over the bananas, spreading it evenly. Add another layer of bananas on top, if desired.
Cover the tart with plastic wrap, ensuring it touches the surface of the custard to prevent a skin from forming. Chill in the fridge for at least 2 hours.
Step 4: Add Toppings
Whip heavy cream with powdered sugar and vanilla until
soft peaks form.
Spread or pipe the whipped cream over the tart. Garnish with caramel sauce, chocolate shavings, or nuts for extra flair.
Methods for Best Results
Cold Ingredients for the Crust: Keep butter and water cold to ensure a flaky texture.
Temper the Eggs: Gradually add hot liquid to egg yolks to avoid curdling.
Chill for Firmness: Allow sufficient chilling time for the custard to set properly.
Serve Fresh: Assemble and consume within 24 hours to prevent bananas from browning.
Nutrition (Per Slice, Based on 8 Servings)
Nutrient Amount %
