Banana Brulee Tart

Crust

Vanilla Custard Filling

Decoration

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.

1. Pre heat oven to 350 Degrees.
2. 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.
3. Bake for about 8-10 minutes or until just golden brown.  Set aside to cool.
4. 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.
5. Fill a large piping bag with the filling and pipe evenly into the Tart shell.
6. 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.
7. Press the Bananas into the filling, refrigerate for about 30 minutes then serve.