9tablespoonsunsalted butter, cold and cut into cubes
1large egg yolk
2tablespoonsheavy whipping cream
For the banana pastry cream:
1cupwhole milk
5tablespoonsgranulated sugar
3large egg yolks
2tablespoonscornstarch
1teaspoonvanilla extract
1small banana
1tablespoonlemon juice
For the chocolate ganache:
4ozbittersweet chocolate, chopped
½cupheavy whipping cream
For assembly:
1banana, sliced
1½cupsweetened whipped cream
Instructions
To make the tart dough:
Butter a nine inch tart pan and preheat oven to 375° F.
Combine the flour, powdered sugar, and salt in a food processor. Add the butter and pulse until the size of small peas. Add the egg yolk and whipping cream and pulse until the dough just starts to come together. Pour out into the greased tart pan and carefully press it into the pan. Chill for 15 minutes in the freezer.
Bake it for 20-30 minutes until lightly browned. I lined my shells with pie weights and took them off for the last 5 minutes of baking to get a good color. Cool on a wire rack completely.
To make the pastry cream:
Heat the ¾ cup milk and 3 tablespoons of sugar in a medium saucepan over medium heat. Meanwhile, whisk together the egg yolks and remaining butter in a separate bowl. Whisk together the cornstarch and remaining ¼ cup milk together and add to the egg mixture. When the milk starts to bubble at the edges, remove from heat and add in a slow steady stream to the egg mixture.
Pour the mixture back into the saucepan and cook over medium heat, whisking constantly. When the custard is thick, remove from heat and add the vanilla.
Mash together the lemon juice and banana. If the banana isn't soft enough, pulse it in a food processor. You want a smooth, lump-free mixture. Fold into the pastry cream. Chill in the fridge for 30 minutes.
To make the ganache:
Heat the heavy whipping cream over medium heat until bubbles appear at the edges. Pour over the chocolate in a medium bowl and let sit for 5 minutes. Stir until smooth.
To assemble the tart:
Remove the crust from the tart pan. Spread ganache over the bottom of the crust. Slice the bananas and cover the chocolate in concentric circles. Dollop the banana pastry cream over the bananas and spread to cover. Top with sweetened whipped cream. Chill for 15 minutes and serve. Store in the fridge.