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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Pecan Banana Tart Ingredients:
1 1/4 cup vanilla wafer cookies, crushed into crumbs |
1/2 cup pecans, toasted |
4 tsp light brown sugar |
2/3 cup light brown sugar |
3/8 tsp salt |
4 tbsp butter, melted |
1 tbsp butter |
3 tbsp cornstarch |
3 eggs |
1 3/4 cup milk |
1 tsp vanilla extract |
2 medium bananas |
1 1/2 oz pecans, honey roasted (between 20-30) |
Directions:
1. Make the crust, preheat oven to 375 degrees. In a food processor, process the cookies, 1/2 cup pecans, 4 tsp brown sugar, 1/4 tsp salt, and melted butter. Press into a 9 inch spring form pan, coming 3/4 inch up the sides, making thick side walls. Bake for 10 minutes to set crust. Set aside to cool.
2. Make the filling, in a small saucepan blend 2/3 cup brown sugar, cornstarch and 1/8 tsp salt. In a bowl, whisk eggs and milk. Sit into brown sugar mixture. Cook over medium heat, whisking constantly, until mixture thickens, 5 to 6 minutes. Stir in butter and vanilla. Set aside to cool. Place a piece of buttered wax paper directly on the surface to keep a skin from forming.
3. Very thinly slice the bananas, and cover the bottom of the tart shell in two layers. Spoon custard over the bananas and smooth the top. Cover and refrigerate until set, at least 4 hours. just before serving release the sides of the pan and arrange pecan pieces on the top.
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