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White Chocolate and Banana Tart

Source of Recipe


Bon Appétit, November 2007



List of Ingredients



• -- Chocolate Crust --
  
• 1 cup all-purpose flour
  
• ¼ cup sugar
  
• ¼ cup unsweetened cocoa powder
  
• ¼ tsp salt
  
• ½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
  
• 1 large egg yolk
  
• 2 Tbsp ice water
  
• ½ tsp vanilla extract
  
• ¼ cup semisweet chocolate chips
  
• .
  
• -- Filling --
  
• 1½ cups whole milk
  
• ½ cup plus 1 Tbsp sugar
  
• 1 large egg
  
• 1 large egg yolk
  
• 2 Tbsp plus 2 tsp cornstarch
  
• ¼ cup chopped high-quality white chocolate (about 2.8 ounces)
  
• 2 Tbsp (¼ stick) chilled unsalted butter, cut into ½-inch cubes
  
• 1½ tsp vanilla extract
  
• 2 large bananas, peeled, cut crosswise into ½-inch-thick slices
  
• 1 cup chilled whipping cream
  
• Chocolate shavings
  






Instructions



1. For chocolate crust:
   Mix flour, sugar, cocoa and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Mix egg yolk, 2 tablespoons ice water, and vanilla in small bowl. Add to processor; using on/off turns, process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. (Can be made 1 day ahead. Keep chilled.)
   
   
2. Preheat oven to 375° F. Spray a 9-inch-diameter tart pan with removable bottom with nonstick spray. Press dough onto bottom and up sides of pan. Chill 30 minutes.
   
   
3. Line dough with foil and fill with pie weights. Bake 15 minutes. Remove foil and weights. Bake crust until dry and edges just begin to brown, about 15 minutes. Sprinkle chocolate chips over crust. Let stand until melted, about 5 minutes. Spread chocolate over bottom of crust. Cool crust on rack.
   
   
4. For filling:
   Bring milk to simmer in heavy medium saucepan over medium heat. Whisk ½ cup sugar, egg, egg yolk, and cornstarch in medium bowl. Gradually whisk in hot milk. Return to saucepan and whisk over medium heat until mixture boils and thickens, about 2 minutes. Add white chocolate, butter and vanilla; whisk until smooth. Strain into medium bowl; press plastic wrap directly onto surface of filling. Chill filling until cold, about 4 hours.
   
   
5. Fold bananas into filling. Spoon into cooled crust. Using electric mixer, beat cream and 1 tablespoon sugar in bowl until peaks form. Spread whipped cream over. Top with chocolate shavings. (Can be made 3 hours ahead. Chill.)
   
   Makes 10 servings.