White chocolate banana creme tart - bon appetit
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | (1 stick) unsalted butter, room temperature |
| 6 | tablespoons | Sugar |
| 1 | large | Egg |
| 1 | cup | Plus 6 T all purpose flour |
| 3 | larges | Egg yolks |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Cornstarch |
| 1 | cup | Milk (do not use low-fat or nonfat) |
| ½ | Vanilla bean, split lengthwise | |
| 3 | ounces | Imported white chocolate (such as Lindt), finely chopped |
| 1 | tablespoon | Unsalted butter |
| ½ | cup | Chilled whipping cream |
| 3 | Bananas, peeled | |
| 1½ | tablespoon | Banana liqueur |
| 1 | tablespoon | Fresh lemon juice |
| 4 | ounces | Imported white chocolate, shaved with vegetable peeler |
Directions
PASTRY
FILLING
FOR PASTRY: Using electric mixer, beat butter and sugar in large bowl until just combined. Add egg; beat until blended. Add flour and beat 2 minutes. Gather dough into ball and flatten into disk. Wrap in plastic and refrigerate 3 hours.
Preheat oven to 375'F. Roll out dough on floured surface to 12-inch- diameter round. Transfer to 9-inch diameter tart pan with removable bottom. Trim crust, leaving ¼-inch overhang. Reserve pastry scraps.
Fold edges over to form double-thick sides. Freeze 15 minutes. Line pastry with foil. Fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Repair any cracks with reserved pastry scraps. Bake until golden, about 20 minutes. Cool completely.
(Can be made 1 day ahead. Wrap tightly; store tart shell at room temperature.)
FOR FILLING: Whisk yolks, sugar and cornstarch in bowl until combined. Pour milk into heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to boil. Whisk milk mixture into egg mixture. Return mixture to same saucepan and bring to bou, whisking constantly. Strain into large bowl. Add 3 oz chopped white chocolate and butter; stir until melted. Cover and chill at least 3 hours. Whip cream in medium bowl to stiff peaks. Fold into white chocolate pastry cream. Cut bananas into ¼-inch thick slices.
Transfer to medium bowl; add liqueur and lemon juice and toss. Fold bananas into pastry cream. Spoon filling into tart shell, mounding in center. Top with chocolate shavings. Chill at least 1 hour and up to 6 hours.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>