Ingredients
For the pastry - enough for two tart shells:
3/4 cup plus 1 tbsp. sugar
3 1/2 sticks butter, in small pieces
1 egg
1 tsp. vanilla
3 1/4 cups flour
For the filling:
11/2 cups milk
1/2 cup heavy cream
5 egg yolks
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In a food processor, combine sugar, butter, egg and vanilla. Pulse until smooth. Add the flour and pulse until combined. Turn out onto a floured surface and form into two balls. Cover each with plastic wrap and refrigerate for at least 2 hours. (Unbaked dough may be refrigerated for up to one week or frozen up to three months.) 2. Roll out one ball to about 1/4-inch thick circle and place it in a 9-in., two-piece tart pan. Refrigerate for about 45 minutes. Preheat the oven to 425°. Line tart with parchment paper and fill with baking weights. Place tart in oven. After 5 minutes lower temperature to 375°. Bake for another 10 minutes. Remove parchment and weights and bake until tart is golden brown, about 10-15 minutes. Remove from oven and cool completely. 3. In a large saucepan, bring the milk and cream to the boil. In a large bowl, whisk together egg yolks, egg, vanilla, cornstarch and salt. Slowly add the hot milk and cream into the egg mixture, whisking constantly. Pour the contents of the bowl back into the saucepan. Continue whisking pastry cream over medium heat until it thickens, about 5 minutes. Remove from the heat and whisk in butter. Let cool slightly, then spoon into the tart shell. 4. Arrange banana slices neatly on top of the warm filling. In a small pan, bring the apricot jam to a boil and brush over the top of the bananas.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
Record your recipes and experiments — organized cooking journal
Shelf-stable concentrated milk — pumpkin pie, tres leches, flan
Italian pasta organized by shape — which sauce belongs with which pasta