Banana Nut Tart
This tart is fantastic! I almost want to call it “Bananas Foster Tart.” It is rich and caramelly–yes–caramelly. (I am making up that word!) Make sure not to skip the step of roasting the nuts. Roasting for just a few minutes really bumps up the flavor (and aroma) factors. Eating is not just about taste. It is about the experience. The smell. The look. The texture. All of these factors contribute to the overall experience of the food. The roasted nuts add so much depth here, creating a wonderfully satisfying experience. This tart is such an indulgence!
Banana Nut Tart:
- 2 cups macadamia nuts, toasted
- 1/3 cup sugar
- 3 cups flour
- 8 oz. butter, softened
- 1 egg
- 1 teaspoon vanilla
- 8 tablespoons butter
- 4 large eggs
- 1 cup light corn syrup
- 1 cup brown sugar
- 1 tablespoon nut flavored liquor
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3 large bananas, ripe
To make crust:
Preheat oven to 350 F. Pulse nuts plus a pinch of the sugar in a food processor a few times. Add the remaining sugar and flour to the food processor. Continue to pulse until the nuts are finely ground. Pour flour/nut mixture into a large mixing bowl and add egg, softened butter, and vanilla. Mix carefully until fully incorporated. Divide the dough in half, wrapping each ball in plastic wrap, and refrigerate 20-30 minutes. (You will only need one ball of dough for this recipe. Freeze and save second ball for another occasion.)
Generously butter a 10 inch tart pan (with removable bottom). Be sure to get butter into all of the crevices! Place buttered tart pan in fridge until ready to use.
Once dough is chilled, remove one ball from fridge and use fingers to press dough into buttered chilled tart pan. Line shell with foil and top with pie weights. Bake for 25-30 minutes or until crust is golden. Remove from oven and set aside.
To make filling:
In a small saucepan, melt the butter and then cool it to room temp. In a medium sized mixing bowl, combine the eggs, corn syrup, brown sugar, nut flavored liquor, vanilla, and salt. Mix well. Add the cooled melted butter.
Peel and slice the bananas. Arrange the slices on top of the crust. Pour the filling over the bananas. Bake until filling is set–about 45-55 minutes. Cool to room temperature. Serve with whipped cream, if you wish!
Recipe copyright Roberta Dowling.