Hoffman Media
 
 

 



Banana-Cream Tarts


Downloads:
Banana-Cream Tarts





2 1/4 cups finely processed vanilla-wafer crumbs

1/2 cup plus 6 tablespoons sugar, divided

6 tablespoons butter, melted

5 large egg whites, divided

2 cups whole milk

3 large egg yolks

2 tablespoons cornstarch

1/8 teaspoon salt

1 tablespoon butter

1 teaspoon banana extract

1/4 teaspoon cream of tartar

2 bananas, diced



• Preheat oven to 350°.

• Place 9 (3 3/4-inch) tart pans with removable bottoms on a baking sheet. 

• In a medium bowl, combine vanilla-wafer crumbs, 3 tablespoons sugar, and melted butter, stirring well. Set aside. 

• In a small bowl, whisk 1 egg white until frothy. Add to crumb mixture, stirring until mixture is uniformly moist.  

• Divide crumb mixture evenly among tart pans, pressing and packing firmly and uniformly. 

• Bake until golden brown and firm, 8 to 10 minutes. Let cool completely. (If tart shells will not release easily from pans, refrigerate until hardened, and gently remove from pans.)

• In a small saucepan, scald milk over medium heat. (Do not boil. Heat only until bubbles form around edges of pan.)  

• In a medium bowl, combine egg yolks and ½ cup sugar, whisking until pale yellow and thick. Add cornstarch, whisking to combine. 

• To temper eggs, add a small amount of hot milk to egg mixture, whisking rapidly. Slowly add remainder of milk, whisking constantly. 

• Return mixture to saucepan, and cook over medium-low heat, stirring constantly, until mixture simmers, thickens, and coats the back of a spoon, approximately 5 minutes.  

• Remove from heat. Add butter and banana extract, stirring until butter is melted and incorporated.  

• Cover surface of pudding with plastic wrap to prevent a skin from forming. Let cool slightly. Refrigerate until ready to fill tart shells.

• Preheat oven to 425°. 

• In another medium bowl, combine remaining 4 egg whites and cream of tartar. Beat at high speed with an electric mixer until soft peaks form. Add remaining 3 tablespoons sugar, and beat at high speed until stiff peaks form. Set aside. 

• Divide diced banana evenly among tart shells. Divide pudding evenly among tart shells. Divide meringue evenly among tart shells. Using the back of a small spoon, make a decorative swirled pattern in meringue.  

• Bake until meringue is golden brown, 4 to 5 minutes.

• Let cool for 10 minutes before serving, or store in the refrigerator and serve later in the day. 



© Hoffman Media, LLC. All Rights Reserved.