Banana Pudding Tart

Votes: 1

Time: 1 hour plus cooling time
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 517, total fat 23 G., saturated fats 11 G., proteins 5 G., carbohydrates 75 G., fiber 3 G., cholesterol 87 mg, sodium 199 mg, sugar 32 G.

This elegant tart features all the ingredients of a classic banana pudding: fresh banana slices, custard, vanilla wafer cookies, and sweet meringue. Its highlight is the caramelized crust, reminiscent of crème brûlée. Toasted sugar on the surface adds a caramel flavor that pairs beautifully with the vanilla pudding and bananas. If you don't have a torch to toast the sugar, you can broil the tart for a few minutes in the oven on preheated broiler mode.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

60 vanilla wafer cookies (from a 300g package)
2 tablespoons of sugar
4 tbsp unsalted butter, melted

Filling and topping

0.5 cups whole milk
0.5 cups heavy cream
3/4 cup sugar + extra for sprinkling
2 large eggs, separate the whites from the yolks
2 tablespoons cornstarch
1/8 teaspoon coarse salt
1 tbsp unsalted butter
1 tsp vanilla extract
4-5 large bananas
1/4 tsp cream of tartar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: wafer cookies, bananas, eggs, cream of tartar, cream, milk, starch

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Cake:

Place the cookies and sugar in a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture resembles wet sand. Transfer to a 9-inch fluted tart pan and press the mixture into the bottom and up the sides. Bake until golden brown, about 12 minutes. Transfer to a wire rack and let cool completely.

Prepare the filling:

Place a large sieve over a medium bowl. In a medium saucepan, combine the milk, heavy cream, 1/4 cup sugar, egg yolks, cornstarch, and salt; whisk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to simmer, about 5 minutes. Reduce the heat to low and continue to simmer for 1 minute, whisking constantly.
Remove from heat and immediately pour into a sieve, pressing the mixture with a silicone spatula. Add the butter and vanilla extract. Let the pudding cool to room temperature, stirring occasionally.
Peel and thinly slice 2 bananas and arrange the slices evenly over the bottom of the crust. Carefully spoon the filling over the bananas and smooth the surface. Place a piece of plastic wrap directly on the surface of the pudding; refrigerate until completely set, about 2 hours.
Peel and thinly slice the remaining bananas and arrange the slices on top of the tart, overlapping them slightly. Sprinkle with sugar and toast with a blowtorch.
Topping:

Pour a few inches of water into a medium saucepan and bring to a boil over medium heat. In a large heatproof bowl, whisk the egg whites with the remaining 1/2 cup sugar and cream of tartar. Place the bowl over the saucepan and heat, whisking, until the sugar dissolves, the egg whites are foamy, and the mixture is heated through, 3-5 minutes.
Remove the bowl from the pan and beat with a mixer on medium-high speed until the meringue cools and forms stiff peaks, about 5 minutes. Transfer the meringue to a piping bag and pipe it around the edge of the pie. Heat with a blowtorch.