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Diamond Crystal Home > Culinary > Recipes from Experts > Carmelized Banana Tart

Carmelized Banana Tart

Created by Dallas chef Casey Thompson, Shinsei Restaurant Star of Bravo's Hit Series, Top Chef

The sweet, salty combination works so well with this delicious banana tart. The textures--soft, crispy, crunchy, smooth -- all delight your taste buds. A great light dessert as is, or made even more special with toppings of your choice.

Ingredients

• 1 Tbsp. - Vegetable oil
• 2 large - Bananas, ripe, unpeeled
• 1 1/8 cups - Whole milk
• 1/2 cup - Sugar, divided
• 1 large - Egg
• 3 large - Egg yolks
• 2 Tbsp. - Flour
• 2 Tbsp. - Butter
• 1 1/2 Tbsp. - Banana liqueur
• 1, 17.3 oz. package Puff pastry shells
• 4 to 6 large - Bananas, ripe
• 6 Tbsp. - Sugar
• 1 Tbsp. - Diamond Crystal^® kosher salt
• 1/2 cup - Macadamia nuts, toasted, chopped, optional

Directions

1. Preheat oven to 350°. Lightly oil the skins of the 2 bananas, and place on a cookie sheet.
2. Bake for 10 to 15 minutes or until the peels are blackened.
3. Remove bananas from peels and purée the banana in food processor or blender.
4. Pour the milk, 1/4 cup of the sugar, and roasted puréed bananas into a medium size saucepan.
5. Whisk well to blend.
6. Bring mixture just to a gentle boil.
7. Remove from heat and pour into heat-proof glass measuring cup.
8. Whisk egg, egg yolks, flour and 1/4 cup of sugar together in a small bowl until well blended.
9. Pour into saucepan.
10. Slowly add the hot banana/milk mixture to the eggs, whisking continuously.
11. Cook over medium heat, whisking constantly, scraping the sides and bottom of the pan with a rubber spatula.
12. Whisk until the mixture begins to thicken and just until it starts to boil.
13. Do not allow mixture to reach a heavy boil or it may crack. Remove from heat.
14. Whisk in the butter and liqueur and chill.
15. Bake pastry shells per package instructions.
16. To assemble: Spoon 2 + tablespoons of banana pastry cream into each baked pastry shell.
17. Peel and slice bananas at an angle. Arrange slices in a single layer circle on top of pastry cream.
18. Sprinkle with nuts if desired.
19. Sprinkle the tops of each tart with a tablespoon of sugar.
20. Place under broiler for several seconds to melt sugar and brulée the tops.
21. Remove from heat and sprinkle the tart tops immediately with Diamond Crystal^® kosher salt.
22. Serve.

Serving Suggestions

• Serve tarts warm or chilled.
• Add toasted pecans in lieu of the macadamia nuts.
• Top with vanilla ice cream or chocolate chip ice cream and drizzle with hot fudge sauce infused with a few tablespoons of banana liqueur.