By Nick Stellino
The delicious duo of banana and chocolate is a popular theme throughout many dessert recipes. This recipe adds the refined qualities of vanilla custard to the banana and chocolate coupling to amplify the complexity of flavors.
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 8 teaspoon chilled butter cut into 1/2-inch dice
- 1 egg lightly beaten
- 4 tablespoons cold water
- 2 cups half-and-half
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1/4 cup flour
- 1 tablespoon cornstarch
- 6 egg yolks
- 3 bananas peeled and sliced
- 4 ounces milk chocolate chopped
- 4 ounces white chocolate chopped
- 1/4 cup rum or crème de cacao
- 1 cup apple Jelly
- SHORT PASTRY
In a food processor combine the dry ingredients. Using the pulse function only, add the butter a bit at a time. Add the egg and the water until it is just combined.
Turn the dough on a flat surface and form into a ball. Flatten the dough in a plastic wrap and refrigerate for at least 20 minutes until ready to use.
- VANILLA CUSTARD
In a large saucepan, heat the half-and-half over medium heat.
Mix all the other ingredients in a large bowl with a whisk. When the half-and-half is hot, add half of it in a slow stream to the egg mixture. Stirring continuously, add the rest and continue stirring.
Transfer to a bowl, cover with a plastic wrap and refrigerate up to 3 days.
- TART ASSEMBLAGE
Preheat oven to 375°F.
Make short pastry and rollout on a light floured surface into a 12-inch circle. Place into an 11-inch tart pan with a removable bottom and trim off the excess. Prick the pie pastry with a fork.
Line the inside of the pastry shell with foil and fill with dry beans and bake in the oven for 15 to 18 minutes, until edges are golden brown. Remove the foil and beans and cook the shell for 5 more minutes. Take it out of the oven and let cool.
Make the vanilla custard. Once the custard cools, fold in the pieces of chocolate and the optional liqueur. Pour the custard into the pastry shell and spread smooth.
Carefully arrange the banana slices in concentric circles on top of the custard until the custard is covered. Heat the apple jelly in a non-stick saucepan, and when it is warm and soft, use a pastry brush to spread the jelly on top of the tart and all the way around the edges of the pastry.
Refrigerate at least an hour before serving.
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