-PASTRY-
1/2 c (1 stick) unsalted butter,
-room temperature
6 tb Sugar
1 lg Egg
1 c Plus 6 T all purpose flour
FILLING
3 lg Egg yolks
2 tb Sugar
2 tb Cornstarch
1 c Milk (do not use low-fat or
-nonfat)
1/2 Vanilla bean, split
-lengthwise
3 oz Imported white chocolate
-(such as Lindt), finely
-chopped
1 tb Unsalted butter
1/2 c Chilled whipping cream
3 Bananas, peeled
1 1/2 tb Banana liqueur
1 tb Fresh lemon juice
4 oz Imported white chocolate,
-shaved with vegetable
-peeler
FOR PASTRY: Using electric mixer, beat butter and sugar in large bowl
until just combined. Add egg; beat until blended. Add flour and beat
2 minutes. Gather dough into ball and flatten into disk. Wrap in
plastic and refrigerate 3 hours.
Preheat oven to 375’F. Roll out dough on floured surface to 12-inch-
diameter round. Transfer to 9-inch diameter tart pan with removable
bottom. Trim crust, leaving 1/4-inch overhang. Reserve pastry scraps.
Fold edges over to form double-thick sides. Freeze 15 minutes. Line
pastry with foil. Fill with dried beans or pie weights. Bake 15
minutes. Remove foil and beans. Repair any cracks with reserved
pastry scraps. Bake until golden, about 20 minutes. Cool completely.
(Can be made 1 day ahead. Wrap tightly; store tart shell at room
temperature.)
FOR FILLING: Whisk yolks, sugar and cornstarch in bowl until
combined. Pour milk into heavy small saucepan. Scrape in seeds from
vanilla bean; add bean. Bring mixture to boil. Whisk milk mixture
into egg mixture. Return mixture to same saucepan and bring to bou,
whisking constantly. Strain into large bowl. Add 3 oz chopped white
chocolate and butter; stir until melted. Cover and chill at least 3
hours. Whip cream in medium bowl to stiff peaks. Fold into white
chocolate pastry cream. Cut bananas into 1/4-inch thick slices.
Transfer to medium bowl; add liqueur and lemon juice and toss. Fold
bananas into pastry cream. Spoon filling into tart shell, mounding in
center. Top with chocolate shavings. Chill at least 1 hour and up to
6 hours.
Yields
8 servings