Patrick Clarks' Pecan-Banana Tart
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
41
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.5 cups
Pecan (ground)1.5 cups
Granulated Sugar1.25 cups
All-Purpose Flour (plus 1 tablespoon)1 pinch
Salt2 cups
Milk (plus 1 tablespoon)1
Egg1 cup
Heavy Whipping Cream1 tsp
Pure Vanilla Extract2 tbsps
CornstarchDirections:
1
To prepare the tart: Combine the cold butter, 1/2 cup of the pecans, 1/3 cup of the granulated sugar, 1 cup plus 3 tablespoons of the flour, and the salt in a food processor and process until crumbly
2
Add 1 of the egg yolks and 1 tablespoon of the milk and process until the dough forms a ball
3
Roll out the dough to 1/8-inch thick and cut into a 9-inch circle
4
Line an 8-inch tart pan with the dough, place on a sheet pan, and refrigerate for 1 hour
5
Preheat the oven to 375 degrees F
6
Bake for 10 to 12 minutes, or until golden brown
7
To prepare the pecan cream: Combine the softened butter, the whole egg, the remaining 1 cup of ground pecans, 1/2 cup of the granulated sugar, the cream, and 1/4 teaspoon of the vanilla in a mixing bowl
8
Spread a 1/4-inch layer of the mixture in the bottom of the tart
9
Bake at 350 degrees F for 10 minutes, or until the pecan cream is set
10
Remove from the oven and set aside
11
To prepare the pastry cream: Bring the remaining 2 cups milk and 1/3 cup granulated sugar to a boil
12
Whisk together the remaining 4 egg yolks and 1/3 cup granulated sugar in a bowl
13
Sift the remaining 2 tablespoons flour and the cornstarch together over the egg yolk mixture and whisk until smooth
14
Add the remaining 1/4 teaspoon vanilla and one third of the milk mixture and whisk until combined
15
Return the remaining milk mixture to a boil
16
Pour the yolk mixture into the milk, stirring continuously, until thickened and remove from the heat
17
To prepare the tart: Cut the bananas into 1/4-inch thick slices and arrange in a single layer over the pecan cream in the tart shell
18
Spoon the pastry cream over the bananas and smooth with spatula
19
Lower the oven to 350 degrees F
20
And bake for 10 minutes
21
Remove from the oven and cool slightly, then refrigerate for at least 1 hour
22
Cut the tart into 6 slices and place a slice in the center of each plate
23
Arrange the toasted pecans on each slice and dust with confectioners' sugar