Banana And Custard Tart Recipes

BANANA CUSTARD PUDDING

Steps:

• In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla. , Cover and chill for 1 hour. Just before serving, fold in banana. Garnish with mint if desired.

BANANA CUSTARD

Steps:

• Preheat the oven to 325 degrees. In a large bowl, peel and mash the bananas and mix with the lime juice and 1/2 teaspoon of the nutmeg.
• In a saucepan over medium heat, warm the milk and sugar. In a small bowl, blend the eggs and vanilla together, then combine with the banana mixture and milk mixture. Sprinkle the bread crumbs over the buttered baking pan. Pour the custard into a 9 x 13 x 2-inch ovenproof dish.
• Sprinkle on the remaining 1/4 teaspoon of nutmeg. Place the pan into a larger pan that is filled with warm water, 1/2 inch up the side. Bake for 1 hour or until the custard is set.

BANANA CREAM TART WITH SALTED CARAMEL

Steps:

• Place 1 large banana and lemon juice in food processor bowl fitted with metal blade. Cover; process until smooth. Add all remaining filling ingredients. Cover; process until smooth.
• Pour banana mixture into 2-quart heavy saucepan. Cook over medium heat, stirring constantly with whisk, 7-9 minutes or just until mixture comes to a boil and thickens. Remove from heat. Pour filling into bowl. Place plastic food wrap directly onto surface of filling. Refrigerate about 2 hours or until cool.
• Heat oven to 350°F.
• Combine all crust ingredients in bowl; mix well. Press mixture firmly onto bottom and sides of 10-inch tart pan with removable bottom. Bake 10-12 minutes or until lightly browned and set. Cool completely.
• Place chilled whipping cream and powdered sugar into chilled deep bowl; beat at high speed until stiff peaks form. Gently stir 1 1/2 cups whipped cream into cooled filling. Pour into prepared crust. Cover; refrigerate about 3 hours or until set.
• Garnish individual servings with remaining whipped cream and sliced bananas, if desired. Drizzle each serving with about 1 tablespoon warm caramel ice cream topping; sprinkle with sea salt, if desired.

PUMPKIN BANANA MOUSSE TART

Steps:

• Preheat the oven to 350 degrees F.
• Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.
• For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat.
• Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
• Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.
• For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled.

BANANA CUSTARD TARTS

Steps:

• Roll the pastry out on a lightly floured surface to the thickness of a 20p coin. With a 14cm wide saucer, cut out 6 circles of pastry, then use to line six tartlet tins, 9cm in diameter. Chill for 30 mins.
• Heat oven to 200C/fan 180C/gas 6. Line each pastry case with crumpled baking parchment, then fill with baking beans. Bake the pastry for 15 mins, then remove the paper and beans. Bake for another 5 mins until the pastry is cooked and lightly golden. Remove from the oven, then leave to cool. Reduce oven to 150C/fan 130C/gas 2.
• In a pan, heat the milk and cream together to scalding point. Beat the eggs, egg yolk, sugar and nutmeg together, then pour in the hot milk and cream and gently beat, incorporating as little air as possible. Toss the bananas in lemon juice, divide them between the pastry cases, cut-side up, then fill with custard. Bake for 30 mins until just set. Remove from the oven and leave in the tins for 5 mins, before turning them out to cool on a wire rack. Finish with an extra grating of nutmeg.

BANANA AND CUSTARD TART

Steps:

• Heat the oven to 180c/160c fan/350f/gas mark 4.
• Brush a loose bottom flan tin with a little melted butter. Carefully unroll the pastry and lay over the flan tin. It if breaks up, don't worry, just gather it together and roll out until it is a little larger than the tin. Fit the pastry carefully into the edges and cut off any excess.
• Cut a circle of greasepoof paper, again a little bigger than the flan tin, place on top of the pastry and weigh down with ceramic baking beans. Bake blind for 10 minutes. Turn the oven down to 160c. Remove the beans and paper, then bake again for another 10 minutes. Remove the pastry from the oven and allow to cool.
• Pour half of the custard into the pastry case and smooth over the base. Slice the bananas and toss in a little lemon juice. Cover the custard layer with the sliced bananas and top with the rest of the custard. Drizzle with a little maple syrup.
• Place back in the oven for another 40-45 minutes. If it looks like it is starting to brown, then cover with foil.
• Remove the tart from the oven and leave to cool. The custard will firm up as it cools.
• Dust with icing sugar.
• Enjoy!

BANANA AND CUSTARD TART

Steps:

• Lightly grease a 20cm/8in loose-bottomed tart tin
• For the pastry, place the flour, sugar, butter and vanilla seeds in a bowl and rub together with your fingertips until the mixture resembles breadcrumbs (or pulse in a food processor).
• Lightly beat the whole egg and pour it into the flour mixture. Stir the mixture together until it forms clumps, then bring together with your hands to form a dough. Wrap in clingfilm and rest in the fridge for 30 minutes.
• Roll the pastry out to a 3mm/⅛in thickness and use it to line the tart tin, leaving any excess pastry hanging over the edge. Chill in the fridge for 10 minutes.
• Preheat the oven to 180C/350F/Gas 4. Preheat a large baking tray.
• Line the pastry case with greaseproof paper and fill with dried beans or rice.
• Put the tin onto the preheated baking sheet and bake for eight minutes.
• Remove the paper and beans and bake the pastry case for a further five minutes.
• Beat the remaining egg yolk in a bowl.
• Carefully trim off the overhanging pastry edge level with the top of the tin, then brush the inside of the case with the egg yolk.
• Put the pastry case back into the oven for a further five minutes, then remove it from the oven and set aside to cool.
• Reduce the oven to 170C/325F/Gas 3.
• For the filling, arrange the banana slices in the bottom of the pastry case.
• Beat the egg, eggs yolks, rum and sugar together in a bowl until well combined.
• Heat the cream in a saucepan until boiling, then whisk the cream into the egg mixture until well combined.
• Pour the custard into the pastry case and bake in the oven for 20 minutes, or until the custard is just set and the top is pale golden-brown.
• Meanwhile, for the spiced sautéed bananas, melt the butter in a frying pan and fry the bananas for 1-2 minutes, or until just golden-brown. Carefully pour in the rum and flambé the liquid by slowly tilting the pan towards the gas flame, or light it with a match. Let the flames flare up then die down. (Caution: keep your face and hair away from the flames. Do not leave unattended.)
• Add the sugar, ground cinnamon and ground allspice and fry for another minute.
• To serve, cut the tart into wedges, place onto serving plates and spoon some bananas and clotted cream alongside.