The crust is made with chocolate wafers and toasted almonds. Underneath the whiskey spiked butterscotch pastry cream is a layer of sliced bananas. And on top of it all is a sweetened whipped cream with lots of crunchy little cacao nibs.Yield:9-inch tart
Prep Time: 30mins
Cook Time: 20mins
Chill Time: 1hr
Total Time: 1hr40mins
Keyword: banana butterscotch almond tart, banana pie, butterscotch cream
Author: Maryanne Cabrera
9-inch fluted tart pan with removable bottom
¼cupunsalted buttermelted, slightly cooled
Butterscotch Pastry Cream:
1 ¼cupwhole milk
2large egg yolks
1 ½teaspoonpure vanilla extract
cocoa nibsas 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.
Enjoy tart within 3 days. Overtime the pastry cream will start to separate and expel moisture.