For the dough, 2 cups of flour, 3/4 cup of butter, 1/4 cup of granulated sugar, 7 tablespoons of cold water, 1 egg, 1/3 cup of granulated sugar, and 1/2 teaspoon of salt.
For the cream, 2 eggs, 1/4 cup of granulated sugar, 2 cups of milk, 3 tablespoons of cornstarch, 1 tablespoon of vanilla extract, and 1/4 cup of unsalted butter, melted.
For the caramelized banana topping, 1 cup of granulated sugar, 1/2 cup of water, and 3 ripe bananas, sliced diagonally.
For the dough, 2 cups of flour, 3/4 cup of butter, 1/4 cup of granulated sugar, 7 tablespoons of cold water, 1 egg, 1/3 cup of granulated sugar, and 1/2 teaspoon of salt.
For the cream, 2 eggs, 1/4 cup of granulated sugar, 2 cups of milk, 3 tablespoons of cornstarch, 1 tablespoon of vanilla extract, and 1/4 cup of unsalted butter, melted.
For the caramelized banana topping, 1 cup of granulated sugar, 1/2 cup of water, and 3 ripe bananas, sliced diagonally.
Prepare the dough
Combine all the ingredients in a processor until you get a uniform mixture
Then, transfer it to a lightly floured surface and knead until it becomes smooth and elastic
Roll out the dough to a thickness of about 1/8 inch
Place it in a buttered tart pan with a removable bottom, trimming any excess dough from the edges
Crimp the edges to form a decorative border
Cover the tart with plastic wrap and refrigerate for at least 30 minutes or until firm to the touch
Bake the tart in a preheated oven at 350°F for about 25-30 minutes or until lightly golden
Let the tart cool completely on a wire rack
Melt the butter in a saucepan over medium heat
Add the sugar and cook, stirring constantly, until the sugar dissolves and the mixture turns light brown
Remove from heat and let it cool slightly
Stir in the vanilla extract
Heat the milk in a separate saucepan over medium heat or until it starts to simmer
In a small bowl, whisk together the egg yolks and cornstarch
Temper the egg yolk mixture by gradually pouring the hot milk into the bowl, whisking constantly
Return the mixture to the saucepan and cook, stirring constantly, until it thickens and coats the back of a spoon
Remove from heat and stir in the melted butter and vanilla extract
Let it cool completely on a wire rack
Prepare the caramelized banana topping
Cook the sugar in a saucepan over medium heat, stirring constantly, until it turns light golden brown
Add the water to the saucepan and cook, stirring constantly, until the caramel dissolves and the mixture thickens
Remove from heat and let it cool slightly
Stir in the sliced bananas
Assemble the tart by spreading the cream on the baked tart shell, followed by a layer of caramelized banana topping
Drizzle with any remaining caramel sauce.
