Banana Creme Tart

Chef Jack Flaws

Max's Downtown, www.maxdowntown.com, Hartford, CT

Ingredients:

  • Cocoa Cookie Dough tart base:
  • 12 tbsp unsalted butter, softened
  • ¾ cup confectioners' sugar
  • ¼ tsp salt
  • 2 egg yolks
  • 1 ½ cups flour
  • 1/3 cup cocoa powder, sifted
  • Chocolate Filling:
  • 1 cup whipped cream
  • 5 oz milk chocolate
  • 5 oz bittersweet chocolate
  • Banana Filling:
  • 7 ripe bananas, roasted
  • 1 ½ quarts milk
  • 1 cup egg yolks
  • 1 ½ cups sugar
  • 1 vanilla bean
  • 2 oz banana liqueur
  • 2 tsp cornstarch
  • 8 inch pie crust, baked
  • Caramel Sauce:
  • 4 lbs granulated sugar
  • 2 Tbsp lemon juice
  • 16 oz water
  • 1 quart heavy cream
  • 4 oz unsalted butter

Method:

Roast the bananas for 10 to 15 minutes and set aside. Boil the milk with the vanilla bean, then add half of the sugar. Stir well. Remove the vanilla bean, add the bananas and blend using a hand mixer. Strain. Add the banana liqueur.
In a bowl, put together the remainder of the sugar and the yolks, mix well. Pour on the milk mixture slowly, so as not to cook the yolks and stir well to combine evenly.
Transfer the mixture to a saucepan and bring to the boil to let thicken. Add the cornstarch, dissolved in a little cold water, and bring to boil again, stirring constantly. Pour into pie crust and leave to cool.