An updated version of banana cream pie. This banana butterscotch almond tart combines whiskey spiked butterscotch pastry cream with fresh bananas and sweetened whipped cream.
What’s the difference between a tart and a pie?
Tart is a freestanding dessert. It is not served in the vessel in which it as assembled or baked.
Tarts are generally shallow. They are usually filled with unbaked fillings such as pastry cream, whipped cream, cream cheese, or chocolate ganache.
Pies are baked and served in the same vessel, such a pie tin or pie plate. They come in sweet or savory varieties.
Banana Butterscotch Cream Tart
Don’t settle for regular old banana cream pie! Try this fancier banana cream tart with caramel and shaved chocolate.
Just when you thought banana cream couldn’t get any better. You are introduced to this banana butterscotch almond tart!
(Sure, it’s a mouthful of a name, but it’s one heck of a dessert.)
- Chocolate Almond Crust
- Sliced Bananas
- Butterscotch Pastry Cream
- Fresh Whipped Cream
- Cocoa Nibs
Chocolate Almond Crust
The crust is a simple mixture of chocolate wafers, toasted almonds and butter.
Process together chocolate wafers and almonds until mixture resembles coarse sand. Mix in melted butter until mixture is moist.
There’s a layer of sliced bananas underneath the butterscotch pastry cream (that’s slightly spiked with a little whiskey). And on top of all of that is a sweetened whipped cream with lots of crunchy little cacao nibs.
Add a single layer of sliced bananas inside the cooled chocolate almond tart.
Slice the bananas fairly thin since tart shells are shallow. You’ll want to have enough room to pour in the butterscotch pastry cream.
Butterscotch Pastry Cream
Butterscotch is a cooked mixture of brown sugar and butter. The molasses used in brown sugar is what sets butterscotch apart from caramel.
Pastry cream is a stove top cooked custard. It is comprised of milk (and/or cream), egg yolks, sugar, cornstarch, vanilla, and butter.
Stop buying the whipped cream sold in cans. It’s ridiculously easy to whip up homemade whipped cream.
Ideally, you want to use a hand mixer or the whisk attachment on a stand mixer to quickly beat heavy cream into whipped cream.
Or, simply use a whisk to whip it the old fashioned way. Alternatively, you may pour heavy cream into a mason jar. Cover with a lid and shake vigorously until heavy cream thickens.
Aways use very COLD heavy cream when making whipped cream!
Serving and Storage
The banana butterscotch almond tart tastes best immediately after assembling. That’s when all the components are at their prime.
Enjoy the tart within three days of assembly. Over time, the pastry cream will start to separate and expel moisture.
The crunchy crumbly crust will start to soften and mush after the second day.
Store leftovers in an airtight container in the fridge.
Banana Butterscotch Almond Tart
- 9-inch fluted tart pan with removable bottom
- 20 pieces chocolate wafers
- ½ cup toasted almonds
- ¼ cup unsalted butter melted, slightly cooled
Butterscotch Pastry Cream:
- 1 ¼ cup whole milk
- ¾ cup heavy cream
- 2 large egg yolks
- ¾ cup brown sugar packed
- 3 Tbsp cornstarch
- 1 Tbsp whiskey optional
- 1 ½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 2 Tbsp unsalted butter
- 3 ripe bananas sliced
- ¾ cup heavy cream cold
- 2 Tbsp confectioners' sugar sifted
- cocoa nibs as needed to top
- Preheat oven to 350°F. In a food processor, pulse together chocolate wafers and toasted almonds until mixture resembles coarse sand. Add melted butter and continue to pulse until mixture is moist. Transfer mixture to a 9-inch fluted tart pan with a removable bottom.
- Press mixture into the bottom and up the sides of the tart pan. Bake for 12-15 minutes. Midway through baking, if you notice that the crust is puffing up, remove from oven and gently press crust back down using the flat bottom of a drinking glass. Continue to bake until crust is set. Let cool while you prepare pastry filling.
- In a medium pot, bring milk and cream to a boil. Meanwhile, in a medium bowl, whisk together egg yolks, brown sugar, and corn starch. Once the milk has boiled, reduce heat. Slowly temper hot milk into egg-sugar mixture. Slow add about ¼ cup of hot milk into the egg mixture at a time. Whisk constantly to distribute heat. Pour all the egg-milk mixture back into the sauce pot.
- Over medium heat, continually stir mixture until custard has thickened. Bring mixture to a boil to cook out cornstarch flavor. Remove from heat. Whisk in butter. Add whiskey, vanilla, and salt. Stir until combined.
- Arrange sliced bananas on cooled chocolate almond tart. Pour butterscotch pastry cream over bananas. Smooth top. Store in the fridge uncovered until pastry cream is set and cold. Whip chilled heavy cream and sifted confectioners' sugar to medium peaks. Spread over chilled tart. Top with cacao nibs. Keep chilled until ready to serve.
- Whip chilled heavy cream and sifted confectioners' sugar to medium peaks. Spread over chilled tart. Top with cacao nibs. Keep chilled until ready to serve.