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