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Bananas were on sale at the grocery store. I was tempted to make more banana bread, but I've done that too many times and wanted to try something a little more ambitious. The results were tasty . Hand made pastry shell, an cinnamon & ginger filling, and bananas topped with a homemade caramel sauce. BAM!
Yield: 8 Servings
- Tart Shell
- 13 tbsp butter, cut into pieces
- 2 tbsp vegetable oil
- 6 tbsp water
- 2 tbsp sugar
- 1/4 tsp salt
- 2 cups + 2 tbsp flour
- 1/2 cup cornstarch
- 3 cups milk, divided
- 2 eggs
- 2 egg yolks
- 2 tsp vanilla
- 1/8 tsp ground ginger
- 1/2 tsp ground cinnamon
- 3/4 cup packed brown sugar
- 3 tbsp butter
- 1 tbsp bourbon
- Caramel Sauce
- 1 cup sugar
- 6 tbsp butter
- 1/2 cup heavy whipping cream
- 3 bananas, thinly sliced
- For the crust, mix the butter, oil, water, sugar, and salt in an oven-proof bowl. Bake in the oven at 410°F for 16 minutes until it's melted and bubbling.
- Remove from the oven and add in the flour. Mix until a thick dough forms. Transfer to an 11-inch tarte pan and let stand for 4-5 minutes until it's cool enough to handle. Reserve about 1/2 cup.
- Spread into the pan with your hands and press up the sides. If needed, use the reserved pastry to fill in any thin areas. If you don't need it then just throw it away. Poke holes into the dough with a fork (prevents bubbling up).
- Bake in the oven at 410°F for 17 minutes, until golden brown. Cool completely on a wire rack.
- My tart shell bubbled up a bit even despite the holes poked with a fork. I recommend you check on it every couple minutes and have a fork handy to poke any additional air bubbles that form.
- For the filling, use a wire whisk to mix the cornstarch with 1/2 cup milk in a medium bowl. Add the eggs, yolks, vanilla, ginger, and cinnamon and whisk together. Set aside.
- In a medium saucepan, combine the brown sugar, butter, bourbon, and remaining 2 1/2 cups milk. Heat until just about to simmer. While constantly whisking, pour this into the egg mixture.
- Return to the saucepan and cook over medium heat while whisking constantly. It will coagulate while the egg cooks, so it's important to mix constantly. Once fully cooked, remove from heat and let stand for 2-3 minutes. Then pour into the prepared tart shell (you'll probably have a little extra). Cool in the fridge until set, about 2 hours.
- For the caramel sauce, melt the sugar over medium heat in a 2 quart saucepan, stirring frequently. Once it becomes a liquid, stop stirring and just swirl the pan until the last of the sugar is melted.
- Add the butter and continue stirring over low heat until the butter is melted and the mixture is smooth. Remove from the heat and add the cream (it will boil up). Mix well with a wire whisk until smooth. Let cool in the pan for about 10 minutes.
- While the caramel is cooling, slice the three bananas into thin slices. Arrange decoratively on top of the tart. Using a spoon, drizzle some caramel over the bananas. Place the tart in the fridge until ready to eat.
- Store the remaining caramel sauce in the refrigerator. Warm to room temperature before serving with the tart.