banana cream tart

• motivated by Claire Saffitz
• tools
  • a tart pan
  • a mixing bowl
  • a whisk
  • a saucepan
  • an immersion blender
• ingredients
  • crust
    • 180g - 200g of graham crackers
    • 70g butter
    • 20g sugar
      • if using sweeter crackers leave this out or reduce
    • pinch of salt
  • filling
    • 4 egg yolks
    • pinch of salt
    • 60g sugar
    • 21g of cornstarch
    • 250g of banana
    • 400ml of heavy cream
  • top
    • 200ml of heavy cream
    • 100g of 30% sour cream
• instructions
  • crust
    • crush the crackers
    • add sugar, a pinch of salt, and liquid but cooled butter
    • mix then pour into the pan and line the pan
    • bake at 175°C for ~15 min
  • filling
    • add the egg yolks, salt, sugar, cornstarch to a sauce pan and whisk
    • add 400ml of heavy cream and mashed bananas
    • blend until smooth
    • whisk over medium heat until boiling
      • stop soon after it starts to boil to avoid burning
  • pour the custard into the crust
  • cover with cling film to stop the pudding from forming a skin
  • let it cool and then set in the fridge for about 4 hours
  • once the custard has set, whisk 120g of sour cream with 200g of whipped cream
  • top the tart with the cream