Maple Custard Tart with Banana Cream

Instructions

• 1

  To start the banana cream, cut the unpeeled bananas into thin slices and place in a medium saucepan. Add the cream, sugar and vanilla to the pan. Place the pan over medium-high heat and bring to a boil. Immediately remove from the heat and cover. Cool to room temperature, then place in the refrigerator overnight to infuse.

• 2

  To make the pastry, place the flour, sugar and salt in the bowl of a food processor and pulse until combined. Add the butter and with the processor on, add the chilled water swiftly through the feed chute in a steady stream and process for 10 seconds, or until the dough resembles a sand-like texture.

• 3

  Carefully remove the blade from the processor. Turn the dough onto the countertop and bring together. Flatten to form a disk, wrap with plastic wrap and refrigerate for at least 1 hour to allow the gluten to relax.

  Tip: Resting the dough makes a more tender crust and prevents it from shrinking during cooking. The dough can be made up to 2 days ahead.
• 4

  Place the dough on a lightly floured countertop and roll until approximately 1/8-inch thick, ensuring it is at least 12-inch in diameter.

• 5

  Slide the removable base of a 9-inch round tart pan under the rolled out dough and gently fold the edges inside the base edge. Place the removable base inside the tart pan. Gently ease the dough over the edges of the pan without stretching, to avoid shrinking while cooking. Gently press into the pan, then trim the dough leaving approximately ½ -inch overhang. Prick the base of the tart all over with a fork. Place the tart shell in the freezer for 30 minutes or refrigerate for at least 1 hour.

• 6

  Insert the wire rack into position 7. Select Phase Cook for P1 and set the oven to Bake, Convection, 345°F, for 40 minutes. Press Confirm for P2 and set the oven to Bake, No Fan, 320°F, for 10 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 7

  Place the tart pan on the pizza pan. Scrunch 2 pieces of parchment paper, then open out to double line the tart shell, ensuring the rim is covered with the paper. Fill with pie weights or rice.

• 8

  Once preheated, place the pan in the oven and cook for 40 minutes in P1. When the oven signals between P1 and P2, remove the parchment paper and weights, rotate the pan and continue cooking. The oven will automatically switch to P2. Meanwhile, continue to the next step.

• 9

  When the pie weights have been removed start the maple custard. Place the maple syrup in a large saucepan over medium heat. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the maple syrup has reduced by half.

• 10

  The tart shell should be lightly browned, if not bake it a little longer. Remove the tart shell from the oven and allow to cool for 10 minutes.

• 11

  Place the eggs, egg yolk, sugar and salt in a large heatproof bowl and whisk to combine.

  Tip: Wrap a dish towel around the base of the bowl to secure and prevent movement.
• 12

  Using a small, serrated knife, carefully trim the excess pastry around the edge of the tart shell. Brush any crumbs away.

• 13

  Return the tart shell, on the pizza pan to the oven. To set the oven, select Phase Cook for P1 and set the oven to Bake, No Fan, 220°F, for 45 minutes. Press Confirm for P2 and set the oven to Bake, Convection, 220°F, for 45 minutes and press Start, leaving the pan in the oven during preheat. Meanwhile, continue to the next step.

• 14

  Once the maple syrup has reduced, gradually add the cream to the pan, whisking to combine, take care as it may bubble and rise. Slowly pour the maple syrup mixture into the egg mixture, whisking constantly. Strain the maple mixture into a liquid measuring cup.

• 15

  Once preheated, pour the maple mixture into the tart shell and bake for 45 minutes in P1. The oven will automatically switch to P2. Meanwhile, continue to the next step.

  Tip: The oven will signal between phases. There’s no need to do anything at this point.
• 16

  Strain the banana cream mixture into a large bowl. Whisk until the cream is whipped. Refrigerate until required.

• 17

  The tart should be set with just the slightest wobble in the center when shaken and the filling should read 183°F if tested with kitchen thermometer. If not, bake it a little longer.

• 18

  Place the pan on a wire rack and allow to cool to room temperature for 2 hours.

• 19

  Remove the tart from the pan, transfer to a cutting board and slice.

  Tip: For best results, use a sharp knife dipped in hot water and dried to slice.
• 20

  Serve the maple custard tart with a dollop of banana cream and a light grating of cinnamon. Perfectly balanced and subtly spiced, the combination of silky custard and airy banana cream adds a touch of luxury to the Thanksgiving table.