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Banana Custard Tart

Banana Custard Tart - A Smooth, Comforting Classic

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Ingredients
  

For the crust (choose one):

  • Classic pastry crust: 1 1/4 cups 160 g all-purpose flour, 1/2 cup (115 g) cold unsalted butter cut into cubes, 2–3 tablespoons ice water, 2 tablespoons sugar, 1/4 teaspoon fine salt
  • Cookie crumb crust easier: 1 1/2 cups (150 g) vanilla wafer or graham cracker crumbs, 6 tablespoons (85 g) melted unsalted butter, 2 tablespoons sugar, pinch of salt

For the custard filling:

  • 2 cups 480 ml whole milk
  • 1/2 cup 120 ml heavy cream
  • 1/2 cup 100 g granulated sugar
  • 4 large egg yolks
  • 3 tablespoons cornstarch
  • 1 tablespoon unsalted butter
  • 1 1/2 teaspoons pure vanilla extract or 1 vanilla bean, split and scraped
  • Pinch of fine salt

Bananas and topping:

  • 3 –4 ripe but firm bananas
  • 1 tablespoon lemon juice to prevent browning
  • Optional: lightly sweetened whipped cream for serving
  • Optional: shaved chocolate or toasted coconut for garnish

Instructions
 

  • Prepare the crust. For a pastry crust, pulse flour, sugar, and salt in a food processor.
    Add cold butter and pulse until the mixture looks like coarse crumbs. Drizzle in ice water, 1 tablespoon at a time, until it just holds together when pressed. Wrap, chill 30 minutes, then roll out and fit into a 9-inch tart pan.Prick the base with a fork, line with parchment, add pie weights, and blind bake at 375°F (190°C) for 15 minutes. Remove weights and bake 8–10 more minutes until lightly golden. Cool.
  • Or make a cookie crumb crust. Mix crumbs, sugar, salt, and melted butter until it resembles wet sand.
    Press firmly into a 9-inch tart pan, packing the sides well. Bake at 350°F (175°C) for 10 minutes, then cool completely. This crust is quick and sturdy, perfect for no-fuss assembly.
  • Start the custard base. In a medium saucepan, warm milk and cream over medium heat until steaming and tiny bubbles form at the edges.
    Do not boil. If using a vanilla bean, add the seeds and pod now to infuse. Remove from heat and let sit 5 minutes.If using extract, you’ll add it later.
  • Whisk the yolks and dry ingredients. In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth and pale. The mixture should look thick and glossy with no lumps of cornstarch.
  • Temper and thicken. Slowly pour the warm milk mixture into the yolk mixture while whisking constantly. Return everything to the saucepan.
    Cook over medium heat, whisking non-stop, until thick and just starting to bubble, 2–4 minutes. This is when it transforms from thin to pudding-like.
  • Finish the custard. Remove from heat. Whisk in butter.
    If you used a vanilla pod, remove it now; otherwise, stir in vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl for extra smoothness. Press plastic wrap directly onto the surface and let it cool to room temperature, then chill 20–30 minutes to slightly firm up.It should be spreadable, not runny.
  • Prep the bananas. Slice bananas just before assembly—about 1/4-inch thick. Toss gently with lemon juice to slow browning. Pat dry with a paper towel to remove excess moisture that could loosen the custard.
  • Assemble the tart. Spread a thin layer of custard over the cooled crust.
    Arrange a snug layer of banana slices on top. Cover with the remaining custard, smoothing the surface. For a neater finish, keep a few slices for the very top and nestle them slightly into the custard.
  • Chill to set. Cover the tart and chill at least 3 hours, or until the custard is fully set and the slices hold their shape.
    Overnight is even better for clean cuts and deeper flavor.
  • Garnish and serve. Right before serving, add whipped cream swirls, shaved chocolate, or toasted coconut if you like. Slice with a sharp, thin knife, wiping the blade between cuts for tidy slices.
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