Banana Cream Tarts Food

BANANA PUDDING TART

Steps:

• 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.

BANANA PUDDING TART

Steps:

• Preheat oven to 350°. Place bananas on a foil-lined rimmed baking sheet. Bake until tender and skins are dark brown, 25-30 minutes. Let cool for 15 minutes., Meanwhile, mix wafers and butter. Press crumbs onto bottom and up sides of an ungreased 11-in. tart pan. Refrigerate 30 minutes., Peel bananas; place a large bowl. Add milk, brown sugar, eggs and yolks, cinnamon and nutmeg; mix until combined. Pour filling into chilled crust. Place pan on a baking sheet. Bake until filling is set, 25-30 minutes., Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Top with whipped cream and additional crushed vanilla wafers, if desired.

BANANA CREAM PIE

Steps:

• Preheat oven to 375 degrees. Lightly dust a clean work surface with flour, and roll out pate brisee to a 1/8-inch thickness. Fit into a 9-inch deep-dish pie plate. Trim pastry using scissors or a sharp paring knife. Crimp or decorate edges of pastry if desired. Chill for 30 minutes.
• Carefully line pastry with parchment paper, pressing it into corners and edges, and weight with beans, rice, or aluminum or ceramic weights. Bake until pastry begins to color around edges, about 15 minutes. Remove paper and weights, and continue to bake just until pastry dries out and turns golden brown, 10 to 15 minutes more.
• Cool completely on a wire rack. The baked shell can be stored in airtight containers or well wrapped in plastic in the freezer for up to 1 month.
• Prepare an ice-water bath; set aside. Make the custard: In a medium bowl, whisk together egg yolks, granulated sugar, cornstarch, and salt. In a medium saucepan, bring milk just to a boil. Remove from heat, and whisk about 1/2 cup of hot milk into yolk mixture. Whisk yolk mixture into saucepan of hot milk. Place over medium-high heat, and bring to a gentle boil, whisking constantly. Continue to cook, whisking constantly, until thickened, about 1 minute. Remove from heat, and whisk in butter, one piece at a time, until melted. Add 1 teaspoon vanilla, and whisk until smooth. Immediately strain through a fine-mesh sieve into a medium bowl. Place bowl of custard in ice bath to cool, stirring occasionally.
• Peel bananas, and slice 1/4 inch thick. Add lemon juice, and toss gently to coat. Arrange in an even layer in bottom of baked piecrust. Scrape cooled custard over bananas, and smooth top with a spatula. Refrigerate for at least 2 hours or up to overnight.
• In the bowl of an electric mixer fitted with the whisk attachment, beat cream on medium-low speed for 30 seconds. Increase speed to medium-high, and add confectioners' sugar and remaining 1/2 teaspoon vanilla. Beat until soft peaks form. Transfer to a pastry bag fitted with a large star tip (Ateco No. 32). Pipe cream over custard in large rosettes, covering it completely. Serve immediately.

BANANA TARTS

Steps:

• Roll out the pastry 1/8 inch thick on a lightly floured surface, cut out two 6-inch rounds, and transfer them to a baking sheet. Arrange the banana slices, overlapping them slightly, on the rounds, covering the rounds completely. In a small bowl stir together the sugar and the cinnamon and sprinkle the mixture evenly over the bananas. Dot the bananas evenly with the butter and bake them in the middle of a preheated 400°F. oven for 25 to 30 minutes, or until the pastry is golden brown.
• While the tarts are baking, in a small saucepan bring the marmalade to a boil with 1 teaspoon water, stirring, and strain it through a fine sieve into a small bowl. Transfer the tarts to a rack, brush them with the strained marmalade, and let them cool to warm.

UPSIDE-DOWN BANANA TART RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Using an 8-inch (20-cm) round cake pan, cut a circle out from the puff pastry. Using a fork, poke holes all over the pastry to provide ventilation. Set aside.
• Cut the tops and bottoms off of the bananas, then halve 2 of the bananas crosswise and set aside.
• In a large saucepan over medium heat, melt the butter, then add the brown sugar and cook until fully incorporated and the sauce appears amber in color, about 5 minutes.
• Add the vanilla and cinnamon. Stir until combined.
• Add the bananas to the pan and cook until softened, about 2 minutes.
• Turn the bananas to fully coat them with the caramel, then remove from the pan. Reserve the caramel.
• Grease the cake pan. Arrange the bananas on the bottom of the pan. Pour over the caramel sauce.
• Cover the bananas with the circle of puff pastry and ensure the edges are tucked into the pan.
• Bake for 30 minutes, or until the pastry is puffed and golden.
• Let cool at room temperature for at least 30 minutes before inverting onto a serving plate.
• Slice and serve with vanilla ice cream.
• Enjoy!

BANANA-CHOCOLATE CREAM TARTS

Steps:

• Mix instant pudding mix together (using directions on box).
• Get out graham cracker crusts.
• Put 3 slices of banana in each crust.
• Use a dipper and put the pudding into the crust until the top of the crust itself.
• Put one more banana slice on top and cover with more pudding.
• Refridgerate until cold.
• When ready to eat put fudge topping and whipped cream on top.
• Serve.

CHOCOLATE-BANANA TARTS

Steps:

• Crust:
• Combine butter, sugar and salt in a bowl. Beat in egg, then flour, 1/4 cup at a time, until you get a shaggy dough (it holds together loosely, but it's not smooth or elastic). Dust a surface with flour, transfer dough to surface and, with lightly floured fingers, knead once or twice until a sticky dough forms. Wrap in plastic wrap; refrigerate at least 40 minutes. Divide dough in half; reserve half for Raspberry Marzipan Tarts or freeze, well-wrapped, for another use. Heat oven to 350°F. Divide remaining dough into 4 pieces and, with lightly floured fingertips, press 1 piece into each of 4 fluted 3-inch tart pans, working dough up the sides evenly. (If dough tears on the bottom, smooth dough over hole to close it up.) Prick pastry along bottom with a fork several times. Gently press a small square of foil into each pastry shell (do not press down hard) and top each with 1 tablespoon uncooked rice or dried beans (to prevent pastry from puffing up). Place on a baking sheet; bake 10 minutes. Remove foil and rice from pastry shells; discard. Return crust to oven. Cook until golden, about 9 minutes more. Cool completely.
• Filling:
• Beat cream with vanilla and granulated sugar until stiff. Beat in half of banana, mashed well, then fold in chocolate. Divide filling among crusts; refrigerate 1 hour. Scatter brown sugar evenly on the bottom of a small nonstick pan, then slice remaining banana half into pan. Heat on low. When banana slices start to sizzle, stir to coat with sugar. When banana slices become translucent around edges, flip them over. Cook until slices are browned and caramelized on both sides. Top each tart with 3 banana slices and serve.

TINY BANANA CREAM PIES

Steps:

• In a small bowl, whisk milk and pudding mix for 2 minutes. Arrange banana slices over tart shell bottoms; top with pudding. , Cover with whipped topping; sprinkle with coconut. Cover and refrigerate until serving. Garnish with additional banana slices if desired.

BANANA PUDDING TART RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F.
• Crust: In a food processor, pulse Nilla Wafers until crumbly. Add softened butter and Nilla Wafer crumbs to a large bowl, and thoroughly mix by hand until well incorporated. Using a 9.5 - 10 inch tart pan, press mixture into the bottom of the pan, and along the sides to form a crust. Place in the refrigerator to chill while preparing the bananas.
• Filling: Cover a sheet pan with parchment or foil and roast bananas, 25 - 30 minutes, uncovered. Let bananas rest and cool, about 15 minutes. Once cooled, in a mixing bowl, peel and add bananas to the bowl, along with the sweetened condensed milk, brown sugar, cinnamon, nutmeg, eggs, and egg yolks. Using a mixer, mix until thoroughly combined, about 1 minute. Remove pie crust from the refrigerator. Pour filling into chilled pie crust. Using a covered sheet pan, place the tart pan on a baking sheet and bake for 30 minutes, or until filling is set.
• Cool at room temperature, at least one hour. For a decorative touch, immediately before serving, add whipped cream or meringue on top. Or, serve a side of whipped cream with each slice.