A decadent tart made with fresh bananas, browned butter, vanilla and a hint of cinnamon.
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This is a great dessert. It's so rich that I served it sparingly with a beautiful vanilla bean icecream, whipped cream and some dark chocolate shavings. It was fun following the recipe too because I had never blind baked before. You guys really explain it so well - I'm not a dessert queen and couldn't have made this with out your guidance!
Even though I was disappointed not to use the vanilla beans , (because I didn't have time to go to Costco where they sell 10 beautiful beans for $16.00 and my local Safeway was charging $7.29 for 2 and my cheap nature couldn't justify that!) , this dessert was awesome. I used some extract instead. I also used a 9 inch round flan pan and that worked out better than I thought. I cut straight lines through the middle so I was able to get enough squares. Now I guess I will have to make a meringue pie to use up all those egg whites:)
Hands-down the most well-received dessert I've made in ages. I baked it in an ordinary 9" pie tin (that was prepared with with "Pam for baking") and did not have any sticking issues. I also added an extra, thin layer of bananas, and paired the tart with (homemade) caramel sauce and ice cream, as suggested in the video. A must-make for the banana lover. Heck, even the caramel sauce can be eaten by the spoonful from the container after it's been refrigerated overnight. Not that I would ever do such a thing...
WOW! What a great looking recipe! I rushed out today in search of tart pans - and I could find only 9" square pans. The pan in the video appears to be rectangular but I could not find the dimensions. I purchased two of the 9"square pans and am now wondering whether the dough and other ingredients will be sufficient for two 9" tarts. My other option was a 10.25" round tart pan, but I wanted to stay with Dawn's suggestion and go with the square presentation.
Please let me know what your thoughts are!
Another question ... I'm planning on making this the day of the party. If I made it the morning of, (I'll make the dough the night before) should I store it in the fridge and then take it out an hour or so before serving? Should I gently warm it it in the oven to take the chill off or serve it cold?
The 9" tart square tart pan should be fine but I don't think that you will be able to fill two pans from one recipe. You may just a bit leftover from one recipe...maybe you could make one tiny one on the side :-) The square one will look great though...nice find.
As for making and storing the tart. The dough can definitely be made the day before. Just take it out of the fridge a half and hour to an hour before using (1/2 an hour is likely enough if it's warmer in your kitchen). Once the tart is made it can be left on the counter or refrigerated. If refrigerated...then yes...do take it out at least an hour (or more) before serving. Warming it ever so slightly in the oven (around 250°F) is not a bad idea either...just don't forget about it :-)
Best of Luck, let us know how it turns out.
This is a great tart a big hit every time.
Is it possible to bake the tart shell then add the custard and bake it without the bananas?
What I want to do is to put the banana on top of the custard ,add some sugar on top then burn the sugar with a blow torch.
I loooooove bruleed banana and I think in this way it will look much nicer.
Thanks Dawn but this is not what I meant I wanted to try it but I was afraid that the top custard may need something underneath it, and I was just asking if the custard can be baked on top of the shell directly and if I could is there any changes I should make ?