Best Banana Tartlets With Chocolate Custard Recipes

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MARTHA'S BANANA CREAM PIE



Martha's Banana Cream Pie image

You can make everything but the whipped cream in advance for Martha's take on this perennial crowd-pleaser.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 10

4 cups heavy cream, divided
1 1/2 cups whole milk
1 1/2 cups plus 2 teaspoons sugar, divided
1 vanilla bean, split in half lengthwise, seeds scraped
3 large egg yolks
2 large eggs
1/2 cup cornstarch
Perfect Graham Cracker Crust
3 pounds firm but ripe bananas (6 to 7), peeled and cut crosswise into 1/4-inch-thick slices on the bias
1/2 teaspoon vanilla extract

Steps:

  • Combine 2 cups cream, the milk, 1/2 cup sugar, and vanilla bean and seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve sugar. Remove from heat.
  • Combine egg yolks, eggs, cornstarch, and 1 cup sugar in a medium bowl; whisk until pale yellow in color. Set aside.
  • Whisk 1 cup hot cream mixture into egg yolk mixture. Gradually add egg mixture to hot cream mixture, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out cornstarch and thicken mixture, about 5 minutes. (The mixture may separate slightly; if it does, remove from heat and beat with an electric mixer until thick and smooth.) Strain through a fine-mesh strainer into a clean bowl. Cover with plastic wrap, pressing down against surface to prevent a skin from forming. Chill in refrigerator about 4 hours.
  • To assemble, spread 1/2 cup custard over bottom of prepared crust, smoothing with the back of a large spoon or rubber spatula. Arrange enough banana slices (not quite one-third of them) in a tight, tiled pattern over custard, pressing down with hands to pack them firmly. Repeat to build a second layer, using 3/4 cup custard and enough bananas to cover, smoothing down layer evenly. For third layer, spread 3/4 cup custard over bananas and top with remaining bananas, starting 1 inch from outer edge and working toward center. Spread 1 cup custard evenly over bananas to prevent discoloration. Cover with plastic wrap and chill at least 4 hours or overnight.
  • Whip remaining 2 cups heavy cream in a medium bowl until soft peaks form. Add remaining 2 teaspoons sugar and vanilla extract and continue to whip until stiff peaks form.
  • Remove pie from refrigerator. Fill a pastry bag with whipped cream and pipe onto pie. (Alternately, spread whipped cream evenly over pie.) With a sharp knife dipped in hot water, cut pie into 10 equal slices. Transfer slices to dessert plates. Serve.

UPSIDE-DOWN BANANA TART RECIPE BY TASTY



Upside-Down Banana Tart Recipe by Tasty image

Here's what you need: puff pastry, bananas, unsalted butter, brown sugar, vanilla, cinnamon, vanilla ice cream

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 7

1 sheet puff pastry, 9x9 in (23x23 cm)
6 bananas
8 tablespoons unsalted butter, 1 stick
1 cup brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
vanilla ice cream, for serving

Steps:

  • Preheat the oven to 375˚F (190˚C).
  • Using an 8-inch (20-cm) round cake pan, cut a circle out from the puff pastry. Using a fork, poke holes all over the pastry to provide ventilation. Set aside.
  • Cut the tops and bottoms off of the bananas, then halve 2 of the bananas crosswise and set aside.
  • In a large saucepan over medium heat, melt the butter, then add the brown sugar and cook until fully incorporated and the sauce appears amber in color, about 5 minutes.
  • Add the vanilla and cinnamon. Stir until combined.
  • Add the bananas to the pan and cook until softened, about 2 minutes.
  • Turn the bananas to fully coat them with the caramel, then remove from the pan. Reserve the caramel.
  • Grease the cake pan. Arrange the bananas on the bottom of the pan. Pour over the caramel sauce.
  • Cover the bananas with the circle of puff pastry and ensure the edges are tucked into the pan.
  • Bake for 30 minutes, or until the pastry is puffed and golden.
  • Let cool at room temperature for at least 30 minutes before inverting onto a serving plate.
  • Slice and serve with vanilla ice cream.
  • Enjoy!

Nutrition Facts : Calories 446 calories, Carbohydrate 59 grams, Fat 23 grams, Fiber 3 grams, Protein 3 grams, Sugar 31 grams

BANANA PUDDING TART



Banana Pudding Tart image

This elegant tart has all the hallmarks of the classic banana pudding - sliced fresh bananas, creamy custard, vanilla wafer cookies and sweet meringue - with one new twist: brûléed bananas. The burned sugar over the top of the tart adds a caramel flavor that pairs well with the vanilla custard and bananas.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 13

60 vanilla wafer cookies (from an 11-ounce box)
2 tablespoons sugar
4 tablespoons unsalted butter, melted
1/2 cup whole milk
1/2 cup heavy cream
3/4 cup sugar, plus more for sprinkling
2 large eggs, separated
2 tablespoons cornstarch
1/8 teaspoon kosher salt
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
4 to 5 large bananas
1/4 teaspoon cream of tartar

Steps:

  • Make the crust: Preheat the oven to 350˚ F. Place the cookies and sugar in a food processor and process until finely ground. Add the melted butter and process until it looks like wet sand. Transfer to a 9 1/2-inch fluted tart pan and press into the bottom and up the sides. Bake until golden brown, about 12 minutes. Transfer to a rack and let cool completely.
  • Make the filling: Set a large fine-mesh sieve over a medium bowl. Combine the milk, heavy cream, 1/4 cup sugar, the egg yolks, cornstarch and salt in a medium saucepan; whisk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture bubbles, about 5 minutes. Reduce the heat to low and continue cooking for 1 minute, whisking. Remove from the heat and immediately transfer to the sieve; press through with a rubber spatula. Stir in the butter and vanilla. Let cool to room temperature, stirring occasionally.
  • Peel and thinly slice 2 bananas and arrange evenly on the bottom of the crust. Gently spread the filling on top of the bananas and smooth the surface. Press a piece of plastic wrap directly on the surface; refrigerate until set, about 2 hours.
  • Peel and thinly slice the remaining bananas and arrange them on the tart, overlapping the slices. Sprinkle with sugar and brown with a kitchen torch.
  • Make the topping: Bring a few inches of water to a simmer in a medium saucepan over medium heat. Whisk the egg whites, remaining 1/2 cup sugar and the cream of tartar in a large heatproof bowl. Set the bowl over the pan; cook, whisking, until the sugar dissolves, the egg whites are frothy and the mixture is warm, 3 to 5 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until the meringue is cool and stiff peaks form, about 5 minutes. Transfer to a piping bag; pipe the meringue around the edge of the tart. Brown with the torch.

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