It really doesn't do any justice to thiss awesomee banana custard tart... or any other pastries/dessert... T^T
3 tbsp slivered blanched almonds
6 tbsp sugar
1 1/4 cups (spooned and leveled) all-purpose flour
2 tsp grated orange or lemon zest, (optional)
1/4 tsp salt
6 tbsp unsalted butter, cold and cut into pieces
Directions:
O my.. O my... Just look at that! A combo of almond-crusted tart, layer of dark chocolate ganache and velvety banana custard... Dood.. This is seriously really2 good!
I have nothing else to say really... OM NOM NOM!
Banana Custard Tart
I. Almond Tart
Adapted from Martha Stewart
Ingredients:
1 1/4 cups (spooned and leveled) all-purpose flour
2 tsp grated orange or lemon zest, (optional)
1/4 tsp salt
6 tbsp unsalted butter, cold and cut into pieces
Directions:
1. Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, zest (if desired), and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers).
2. Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough in bottom and up sides of pan.
3. Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
II. Banana Pastry Cream
Adapted from Dessertfirst
Ingredients:
1 cup milk
5 tbsp sugar
3 large egg yolks
2 tbsp corn starch
1 tsp vanilla extract
1 small ripe banana, pureed
Directions:
1. Heat 3/4 cup milk and 3tbsp of sugar to a simmer.
2. Meanwhile, whisk remaining 2tbsp sugar with egg yolks, corn starch and milk. Whisk until the mixture is pale and ribbony.
3. Pour the milk/sugar mixture into the egg yolk mixture in steady stream while whisking continuously.
4. Put the mixture back into the heat and stir until it bubbles and begins to boil.
5. Stir in vanilla, followed by the banana puree.
6. Transfer to a bowl and cover the custard with a cling film to prevent a skin from forming as it cools.
7. Store in a fridge until custard is ready to use.
III. Chocolate Ganache
I used leftover ganache I got when I made French Macarons. You really don't need much for this recipe.
Assembling:
1. Pour the chocolate ganache into the cooled tart shell.
2. Spread the banana custard into the tart shell and smooth the top with a spatula.
3. You can use leftover ganache to write on the tart :D or just doodle like I did!
4. Chill in the refrigerator for at least 45 minutes before serving.
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