Banana Tart

Preparation

Step 1: Blind bake the crust

Preheat the oven to 350°F (180°C). Roll out the shortcrust pastry into a buttered 10-inch tart pan and prick the bottom with a fork. Line with parchment paper and baking weights, then bake for 15 minutes. Remove the paper and weights, then bake for 5 more minutes until lightly golden. Let cool on a wire rack.

Meanwhile, prepare the pastry cream. In a saucepan, heat the milk with the vanilla extract until it simmers. In a bowl, whisk the egg yolks with the granulated sugar until pale, then incorporate the cornstarch.

Step 2: Make the pastry cream

Pour the hot milk in a thin stream over the egg-sugar mixture while whisking vigorously. Return everything to the saucepan and cook over medium heat, stirring constantly for 2 to 3 minutes, until the cream thickens and coats the spoon.

Remove from heat, add 10 g of butter, and mix until fully melted. Pour the cream into a dish, cover with plastic wrap directly on the surface, and let cool to room temperature before refrigerating.

Step 3: Caramelize the bananas

Peel the bananas and slice them into 1 cm thick rounds. In a large non-stick skillet, melt 30 g of butter over medium heat with the brown sugar. Let the sugar melt and begin to caramelize for 2 minutes.

Add the banana slices in a single layer (do it in batches if needed) and let them caramelize for 2 minutes on each side, until golden and slightly candied. Deglaze with the dark rum and let it reduce for a few seconds. Set aside.

Step 4: Assemble the tart

Spread the cooled pastry cream over the pre-baked tart crust using a spatula, forming an even layer about 1 cm thick. Arrange the caramelized banana slices on top of the cream, distributing them evenly.

Pour the remaining caramel from the skillet over the bananas for a glossy, indulgent finish. Reserve a few nice slices for decoration on top.

Step 5: Final baking

Bake the tart at 340°F (170°C) for 15 to 18 minutes, just long enough for the pastry cream to warm through and the flavors to meld. Watch carefully — the bananas should not burn, just become warm and melting.

Let cool completely on a wire rack, then refrigerate for at least 1 hour before serving. Banana tart is best enjoyed cold or at room temperature.

Step 6: Serve

Carefully unmold the tart and place it on a serving plate. Decorate with the reserved banana slices and a drizzle of salted caramel sauce if desired. Serve in generous slices, accompanied by a scoop of vanilla ice cream or a cloud of homemade whipped cream.

This tart keeps for 2 days in the refrigerator, well covered with plastic wrap. Take it out 15 minutes before serving to let the flavors fully develop.