Decadent Vanilla Bean Banana Custard Tart with Flaky Pastry Crust
This Decadent Vanilla Bean Banana Custard Tart is a delightful twist on traditional desserts, marrying the rich and creamy flavors of vanilla bean custard with sweet, ripe bananas—all encased in a perfectly flaky, health-infused pastry crust. The luxurious results are not only visually stunning but also satisfyingly delicious. Impress your guests at any gathering with individual servings that showcase the beauty of layered textures and flavors. Enhanced with nutritious additions like flax seeds and psyllium husks, this recipe ensures a flaky bite that's brimming with fiber. Whether served warm, allowing the custard to create a dreamy backdrop for bananas, or chilled for a refreshing treat, this tart will leave your guests speechless. Prepare to elevate your dessert game with this unforgettable culinary experience!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
White flour
1 1/3 cups (Sifted)
Whole wheat flour
2/3 cup (Sifted)
Salt
1 teaspoon (To be added to the flours)
Ground flax seeds
1-2 tablespoons (Added to the dry ingredient mix)
Psyllium husks
1 1/2 tablespoons (Added to the dry ingredient mix)
Butter flavor shortening
3/4 cup (Cut into the flour mixture)
Cold water
1/4 cup (Added to the dough)
Cornstarch
1/4 cup (Mixed with salt for the custard)
Sugar
1/3 cup (To be incorporated in the custard)
Salt
2/3 teaspoon (To be combined with cornstarch)
Vanilla bean
1 (Split and scraped for the custard)
Milk
3 cups (Heated with the vanilla bean)
Egg yolks
4 (Whisked and set aside)
Instructions
1
In a mixing bowl, sift together the white flour, whole wheat flour, and salt. Stir in the ground flax seeds and psyllium husks.
2
Using a fork or pastry blender, cut in half of the butter-flavor shortening until the mixture resembles pea-sized crumbs. Add in the remaining shortening and mix until well combined.
3
Gradually add cold water, one tablespoon at a time, gently mixing until the dough is just combined—avoid overmixing. The dough should be moist yet workable.
4
On a floured surface or pastry mat, roll out the dough to your desired thickness. Cut the dough into strips and arrange them on a baking sheet.
5
Preheat your oven to 415°F (200°C) and bake the pastry strips for approximately 10 minutes, or until they start to turn golden. Remove and allow to cool.
6
While the pastry is baking, start preparing the vanilla bean banana custard. In a small bowl, whisk the egg yolks and set aside.
7
In a medium saucepan, whisk together the cornstarch and salt. Split the vanilla bean lengthwise, scrape the seeds into the mixture, and add the whole bean along with the milk. Heat over medium, stirring constantly until it reaches a boil.
8
Once boiling, maintain the boil for one minute. Gradually add at least half of this hot mixture to the egg yolks while whisking constantly to temper the eggs, ensuring they don’t scramble.
9
Return the egg yolk mixture to the saucepan, add the remaining mixture, and boil for one more minute. If using vanilla extract instead of a vanilla bean, stir it in now.
10
Allow the custard to cool for a few minutes, stirring occasionally to prevent a skin from forming. Gently fold in the sliced bananas.
11
To serve, place pastry strips in a crisscross pattern atop the custard and finish with a generous dollop of whipped cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors of this tart?
The tart features rich and creamy vanilla bean custard paired with sweet, ripe bananas.
What makes the pastry crust unique?
The crust is health-infused, containing whole wheat flour, ground flax seeds, and psyllium husks for added fiber.
Can this tart be served warm?
Yes, serving it warm allows the custard to create a dreamy backdrop for the bananas.
Can I serve this tart chilled?
Yes, the tart can be chilled for a refreshing treat.
How do I prepare the dry ingredients for the crust?
Sift together white flour, whole wheat flour, and salt, then stir in ground flax seeds and psyllium husks.
What fat is used in the pastry dough?
The recipe uses butter-flavor shortening to achieve a flaky texture.
What is the secret to a flaky crust in this recipe?
Cutting the shortening until it resembles pea-sized crumbs and using cold water helps create a flaky bite.
How should I add the water to the dough?
Gradually add cold water one tablespoon at a time, mixing gently until the dough is just combined.
What should I avoid when making the dough?
Avoid overmixing the dough; it should be moist yet workable.
At what temperature is the pastry baked?
The oven should be preheated to 415°F (200°C).
How long does the pastry need to bake?
Bake the pastry strips for approximately 10 minutes or until they start to turn golden.
How do I prepare the vanilla bean for the custard?
Split the vanilla bean lengthwise, scrape the seeds into the cornstarch mixture, and add the whole bean to the milk.
What if I don't have a vanilla bean?
You can stir in vanilla extract after the custard has finished boiling.
How many egg yolks are required for the custard?
The recipe requires 4 egg yolks, which should be whisked and set aside before cooking the milk mixture.
How do I temper the egg yolks for the custard?
Gradually add at least half of the hot milk mixture to the whisked egg yolks while whisking constantly.
Why is it important to temper the eggs?
Tempering ensures that the egg yolks don't scramble when added to the hot liquid.
How long should the custard boil after adding the eggs?
After returning the egg yolk mixture to the saucepan, boil the custard for one more minute.
How do I prevent a skin from forming on the cooling custard?
Stir the custard occasionally while it is cooling for a few minutes.
When are the bananas added?
Gently fold the sliced bananas into the custard once it has cooled slightly.
How is the tart assembled for serving?
Place pastry strips in a crisscross pattern on top of the banana custard.
What is the recommended garnish for this tart?
The tart is finished with a generous dollop of whipped cream.
How much milk is used in the custard?
The recipe uses 3 cups of milk.
What thickener is used for the custard?
Cornstarch is used as the thickening agent.
Is there any salt in the custard?
Yes, 2/3 teaspoon of salt is whisked together with the cornstarch.
What amount of sugar is in the custard?
The custard contains 1/3 cup of sugar.
Can I use a pastry mat for the dough?
Yes, you can roll out the dough on either a floured surface or a pastry mat.
How much psyllium husk is needed for the crust?
The recipe calls for 1 1/2 tablespoons of psyllium husks.
How is the shortening added to the flour?
It is cut into the flour mixture, first using half and then adding the remainder until well combined.
Are the servings individual or one large tart?
The recipe is designed for individual servings that showcase layered textures.
What type of flour is used?
A combination of 1 1/3 cups of white flour and 2/3 cup of whole wheat flour is used.