This tart combines an oatmeal cookie crust, with almond pastry cream, sliced fresh bananas, toasted almonds, and a chocolate drizzle. YUMM! Oh WAIT! I also piped on a ruffled ring of mascarpone whipped topping, and some grated chocolate. NOW YUMM!
The fresh bananas will require this tart to be served the same day it is made.
This tart starts with the oatmeal cookie crust.
Recipe:
1 1/2 c quick rolled oats
3 Tbsp almond flour
1/3 c light brown sugar, packed
4 1/2 Tbsp finely chopped almonds
6 Tbsp melted butter
1 1/2 tsp vanilla
Preheat oven to 350 degrees.
In a medium bowl, combine all crust ingredients. Stir together til blended, and crumbly.
Prepare an 8″ or 9″ tart pan with removable bottom by spraying with cooking spray. Pour crumb mixture into tart pan, and press the bottom and up the sides firmly. I used a rubber glove on 1 hand, to keep the mixture from sticking to my fingers.
Place tart onto a sheet pan, and bake for 15 min, or until lightly brown.
This is perfect! Set aside to cool completely.
Now prepare the almond pastry cream filling.
Recipe:
2 c heavy cream or half and half
8 Tbsp granulated sugar
2 large egg yolks, scrambled
1/4 tsp salt
4 Tbsp all purpose flour
2 Tbsp unsalted butter
1 tsp almond extract
In a medium saucepan, bring the milk and sugar just to a simmer over med heat (do not boil), stirring constantly until sugar is melted. Reduce heat to low, and slowly pour in egg yolks. Whisk CONSTANTLY for 2-3 minutes til smooth. Add flour and salt, whisk to combine. Last, add the butter and extract. Remove from heat. Stir to combine.
Pour into a glass bowl, and cover with plastic wrap. Press the plastic down onto the surface of the cream. Refrigerate for 30 min.
Now prepare to put the tart together. You will also need:
3 yellow bananas, sliced on a diagonal
1/2 c sliced almonds, toasted in the oven at 350 for about 10 min.
1/2 c melted semisweet chocolate chips, or 4 oz semisweet chocolate chopped, and melted with 2 tsp shortening in the microwave. Stir to combine.
Remove the pastry cream from the refrigerator, and stir. Pour mixture, and spread over the tart shell. Top with sliced bananas. Drizzle melted chocolate mixture in a circular pattern around the tart. Top with toasted almonds.
Optional: Pipe some mascarpone whipped topping around the tart edges, using a 1M open start tip. Shave some chocolate over the whipped topping.
Mascarpone whipped topping:
1 1/2 c heavy cream
3/4 c powdered sugar
8oz mascarpone cheese
1 tsp vanilla
Whip heavy cream and sugar on high, til stiff peaks form. Add vanilla. Add mascarpone cheese by spoonfuls, while mixer is on high, and whip till stiff and smooth. Don’t over-mix.
