Banana Pudding Tart
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 517
- Total Fat
- 23
- Saturated Fat
- 11
- Carbohydrates
- 75
- Dietary Fiber
- 3
- Sugar
- 32
- Protein
- 5
- Cholesterol
- 87
- Sodium
- 199
- Total: 1 hr (plus 2 hr chilling)
- Active: 45 min
Ingredients
For the Crust:
60 vanilla wafer cookies (from an 11-ounce box)
2 tablespoons sugar
4 tablespoons unsalted butter, melted
For the Filling and Topping:
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
Directions
- 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.