raspberry and banana tart

crostata di lamponi e banane

TOTAL TIME: 50 minutes plus chilling

MAKES: Make one 9 1/2-inch tart

Raspberry and banana may seem an unusual pairing, but they taste delicious together in a tart filled with pastry cream.

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Ingredients

DOUGH
1 cup unbleached all-purpose flour plus more for dusting
3 tablespoons sugar
Pinch salt
1 stick (1/2 cup) unsalted butter, cold, cut into
small pieces, plus more for greasing pans
2 tablespoons cold water

PASTRY CREAM AND TOPPING
2 large egg yolks
1/4 cup plus 1 tablespoon sugar
Pinch fine sea salt
1 1/2 tablespoons cornstarch
1 cup whole milk
2 teaspoons vanilla
2 bananas
1 cup raspberries (about 5 ounces)
SPECIAL EQUIPMENT: a 9 1/2-inch tart pan with removable bottom

Instructions

FOR DOUGH: In a large bowl, whisk together flour, sugar and salt. Add butter and rub mixture between fingers until it resembles coarse meal. Make a well in center, add water and mix together to form a dough. Knead dough 3 to 4 times, flatten into a disc, wrap in plastic and chill for at least 1 hour.

FOR PASTRY CREAM AND TOPPING: In a bowl, vigorously whisk together egg yolks, sugar and salt until thick and pale, about 2 minutes. Add cornstarch and whisk until smooth.

In a medium saucepan, bring milk to a boil over medium heat; remove from heat.

In a slow and steady stream, whisking constantly, add about 2 tablespoons hot milk to egg mixture, then, whisking, add remaining milk. Pour mixture back into saucepan, return to medium heat and, whisking constantly and vigorously, bring to a boil. Cook, whisking constantly and into the edges of the pot, until mixture is thickened, about 1 minute. Remove from heat, whisk in vanilla and let stand for 5 minutes.

Transfer Pastry Cream to a clean bowl, immediately cover the surface with plastic wrap to prevent a crust from forming and chill until cold, about 1 hour. (Pastry Cream can be made up to 1 day ahead.)

Butter tart pan and dust with flour.

On a lightly floured work surface, roll out dough to a 12-inch round. Fit dough into prepared tart pan, pressing into edges. Prick bottom of dough all over with fork and chill until firm, about 30 minutes. Meanwhile, heat oven to 400º with rack in middle.

Line tart pan with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are pale golden, about 10 minutes. Remove parchment and weights; continue to bake until bottom of crust is pale golden and edges are beginning to brown, about 5 minutes more. Cool shell completely on wire rack.

Fill shell with pastry cream and spread evenly. Peel bananas and slice crosswise into 1/4-inch pieces. Arrange banana pieces and raspberries in alternating concentric circles.

NOTE: Finished tart can be refrigerated, loosely covered with plastic, for up to 1 hour.

June 2010

keywords:

raspberry, raspberries, tart, summer, pastry cream, simple

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Comments [4] | Add your comment

In answer to... "how can i convert this recipe to a 11in tart pan since i cannot find a 9in". I would make 1 and 1/2 times the recipe...should be OK.
Posted: September 04, 2010 19:47 by MariaRDH
This is a fabulous recipe, I have made it four times! It looks just like the photo, and is delicious. One step that I add is to place the banana slices in lemon or orange juice before I place them on the tart so they do not darken.
Posted: September 04, 2010 19:46 by MariaRDH
was a big hit. great summer tart.
Posted: August 18, 2010 11:42 by amharden
how can i convert this recipe to a 11in tart pan since i cannot find a 9in
Posted: May 23, 2010 18:35 by hjo