Instructions
- Pâte Sucrée:
- In the bowl of a food processor, add both flours, chilled butter, powdered sugar, and salt. Pulse until you get a coarse mixture similar to the texture of bread crumbs.
- Add the beaten eggs and vanilla. Pulse until the mixture comes together and pulls away from the sides of the bowl.Remove the dough from the food processor and quickly shape dough into a compact, round disk. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour. You may mix the dough and refrigerate up to three days in advance.
- When ready to par-bake your tart shell, remove dough from the refrigerator and let stand at room temp for 5 minutes before rolling it out.
- On a lightly floured surface, roll the dough out into a circle that is 1/4-inch thick and 11-inches wide in diameter. Place the rolled-out dough into the 9-inch tart mold and press into the mold, trimming off any excess. Place tart shell back into the fridge for 30 minutes.
- Preheat the oven to 375˚f / 190˚c.
- Once the oven is ready, cover the top of your tart dough with a sheet of parchment paper (or aluminum foil), then top with a layer of dried beans or pie weights, so that your tart keeps its shape while baking. Par-bake the pastry dough for 20 minutes.
- Remove the parchment paper and weights, then continue baking for another 12-15 minutes, until the dough is slightly golden and baked throughout.
- Remove tart shell from oven and allow to cool. Reduce the oven temperature to 350˚f / 180˚c while you prepare the vanilla rum custard filling.
- Vanilla Bean and Rum Custard
- In a large-size bowl, combine sweetened condensed milk, vanilla, rum, and salt, whisking well to combine. Next, add the eggs, one at a time, whisking to incorporate fully. Do not overbeat the filling as you do not want to incorporate too many air bubbles.
- Pour the custard filling into the cooled tart shell, smoothing the top with an off-set spatula.
- Place the tart into the oven, on the middle rack, and bake at 350Ëšf/180Ëšc for 22-24mins. You are looking for the custard’s edges to have set, while the custard’s center has a slight jiggle.
- Once you have the jiggle in the center, remove the tart and allow it to completely cool to room temp before adding the brûléed bananas and caramel sauce.
- Brûléed Bananas:
- Peel and slice bananas in half lengthwise, and place on a heat-proof plate or sheet pan.
- Generously sprinkle the cut side of the bananas with sugar.
- With a butane torch, begin to brûlée the sugar, moving the flame evenly back and forth until the sugar has caramelized to a rich golden brown.
- Allow the brûléed bananas to cool as you prepare your caramel sauce.
- Caramel Sauce and Serve:
- In a small heavy-bottomed pan, over medium heat, melt butter, then add sugar and heavy cream and stir until the perimeter of the mixture is bubbling, then reduce heat and cook for an additional 3-5 minutes.
- Remove from heat, stir in vanilla and salt, and cool for 3-5 minutes while preparing the tart for serving.
- To serve, place brûléed bananas atop the tart. Pour caramel over bananas and onto the tart surface. Slice, and enjoy!
- For a Flambéed Bananas Fosters Tart, simply drizzle additional rum atop the finished tart before igniting the rum with a butane torch. The flame will dissipate as the liquor burns off.
- Recipe by our friend Jase at Fox and Crane
