Banana Almond Custard Tart

Banana Almond Custard Tart

Text and Photo by Jac Kyles Baker 

Makes one 8 or 9 inch tart

Ingredients

For the shortbread crust:

1 1/2 cups all purpose flour

8 TB unsalted butter, softened

1/3 cup granulated sugar

1/4 tsp almond extract

1/4 tsp salt

For the banana almond filling:

1 tsp vanilla extract

1/3 cup light brown sugar

3 ripe bananas, mashed

2 cups almond milk

3 TB cornstarch

2 TB unsalted butter, softened

Preparation

Make shortbread crust:

Place flour in a large bowl. 

In a separate bowl:  beat butter, salt and sugar until smooth.  Stir in almond extract.

Stir butter into flour to form a soft dough.  

Reserve 1/2 cup of dough for crumb topping.  Form small to large crumbs of dough and refrigerate until firm (about 15 minutes).

Press remaining dough into an 8 or 9 inch microwave safe tart pan or pie plate.  Refrigerate for at least 15 minutes.

Remove shortbread crumbs from the refrigerator.  Microwave on HIGH for 45 seconds to 1 minute on parchment paper.  Crumbs will feel firm but soft.   Place parchment paper on a wire rack to cool.

Remove tart crust from the refrigerator.  Microwave on HIGH for 45 seconds to 1 minute 30 seconds.  Crust should feel firm.

Cool tart crust completely on a wire rack.

Make banana filling:

Whisk mashed banana and almond milk in a bowl.  Strain milk through a mesh strainer into another bowl.  Set aside.

In a large microwave safe bowl, whisk sugar and cornstarch together.  Break up any lumps with a spoon.  Slowly whisk in banana almond milk mixture until smooth.

Microwave on HIGH (80% power) 5 minutes.  Stir every  30 seconds.  The mixture will be thick like a pudding. Whisk in butter.  Set aside to cool.

Assemble tart:

Spread cooled filling evenly into tart crust.  Cover filling with shortbread crumbs.

Refrigerate tart until filling is set and firm. 

Keep tart refrigerated.   But let slices sit at room temperature at least 5 minutes before serving.