Banana Brulee Tart
|Sandies Shortbread Cookies||1 Package|
|Dried Banana Chips||1 Cup|
|Melted Butter||2 Tablespoons|
Vanilla Custard Filling
|Whipping Cream||2 Cups|
|Vanilla or Banana Pudding Mix||1 Box|
|Mascarpone Cheese||8 oz Tub|
|Vanilla or Banana Extract|
|Caster Sugar||1/2 Cup|
Very simple tart to throw together. Caramelizing the bananas also helps them not turn brown.
This does make more crust than you will need, I made extra mini tarts you could also make shooters with the uncooked crumbs in the bottom, or just place in any small dishes and serve.
I used Vanilla Pudding but you can use Banana if you like a stronger Banana flavor.
You will need the filling to be quite thick so it slices well.
- Pre heat oven to 350 Degrees.
- Make the Crust by placing the Cookies & Dried Bananas into a food processor and whizz together until it looks like fine breadcrumbs, add the melted Butter and blend together. Press firmly into a 9-10 inch Tart pan that has been sprayed with cooking spray with the flat bottom of a drinking glass.
- Bake for about 8-10 minutes or until just golden brown. Set aside to cool.
- Make the filling by adding the Mascarpone to a stand mixer fitted with a whisk and blend until smooth, add the Pudding Mix and mix until smooth, add the Extract and Whipping Cream and mix until thick enough to spoon into the Tart shell.
- Fill a large piping bag with the filling and pipe evenly into the Tart shell.
- Halve the Bananas and then slice them lengthwise, place on a baking tray then sprinkle them liberally with the Caster Sugar and then torch them with a blow torch of place them under a broiler until they are golden and bubbling, the tops of these will be super hot so don’t handle them for a minute or two.
- Press the Bananas into the filling, refrigerate for about 30 minutes then serve.