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Banana Cream Tart


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  • Yield: 8 to 10 slices 1x

Ingredients

Scale

For the Shortbread Crust:

  • Click the link above for the recipe.

For the Pastry Cream:

  • 11/4 cups 300 ml whole milk (I used 13/4 cups)
  • 1 vanilla bean (split lengthwise and seeds scraped (or 1 teaspoon pure vanilla extract or vanilla bean paste))
  • 3 large egg yolks
  • 1/4 cup 50 grams granulated white sugar
  • 2 tablespoons 20 grams all-purpose flour
  • 2 tablespoons 20 grams cornstarch (corn flour)
  • 23 large bananas (peeled sliced)

For the Whipped Cream:

  • 1 cup 240 ml cold heavy whipping cream (contains 35-40% butterfat)
  • 12 tablespoons 10-20 grams icing sugar (confectioner’s sugar), to taste
  • 1/2 teaspoon pure vanilla extract

To assemble:

  • 1 Crunchie bar or other preferred confectionery (or shaved chocolate, or extra banana slices)

Instructions

For the Shortbread Crust:

  1. Click the link above for the recipe.

For the Pastry Cream:

  1. Add milk and vanilla bean and seeds to a medium sized saucepan and over moderate heat, bring to scalding point (just before it boils).
  2. While you’re waiting for the milk to heat up, add the egg yolks and sugar into a medium sized heatproof bowl and mix together.
  3. Whisk the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste (this will be quite thick).
  4. When the milk has heated up, remove it from heat and take out the vanilla bean (this can be washed, dried and placed in your sugar container to make vanilla sugar). Add the milk slowly to egg mixture, whisking constantly to temper the eggs. (If you get any bits of cooked egg, you can strain the mixture through a sieve).
  5. Pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly (I found the mixture to be extremely thick, so I added another half cup of milk at this point to thin out the mixture). When it boils, whisk mixture constantly for another 30-60 seconds to ensure the cornflour gets cooked out.
  6. Remove the pan from heat and pour into a clean bowl. Immediately cover the surface with plastic wrap to prevent a skin from forming. Cool to room temperature before using (you can put it in the fridge if you’re in a hurry). If not using right away refrigerate until needed, up to 3 days. Give it a brisk whisk before using.

For the Whipped Cream:

  1. Beat together the cream, icing sugar, and vanilla extract until it yields soft peaks (you want it softly billowing, not stiff).

To Assemble:

  1. Spread pastry cream evenly over cooled crust. Top with sliced bananas (I lightly spritzed the sliced bananas beforehand with lemon juice to keep them from browning).
  2. Spread the whipped cream over the bananas. Add the topping of your choice (either more banana slices, some shaved chocolate, or crushed confectionery as I did).
  3. Store in the refrigerator for at least 2 hours to chill.
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