BANANA CREAM TART

9 tbsp cold butter

1 cup all-purpose flour

1/8 tsp salt

2 to 3 tbsp ice water

6 egg yolks

4 1/2 tbsp cornstarch

3 cups milk

1/2 cup granulated sugar

3 bananas, peeled, sliced

4 cups whipped cream

1/4 cup salted caramel sauce

Cut 6 tablespoon butter into 1/2-inch pieces. In a food processor, mix flour and salt. Pulse cup-up butter until consistency of coarse meal. Pulse in ice water 1 tablespoon at a time until dough forms. Shape into 1/2-inch-thick disk. Wrap and chill 20 minutes.

Heat oven to 400 degrees. Grease a 9-in fluted ceramic tart pan. On a floured surface, roll dough to 12-inches round. Fit in pan. Prick. Line with foil and fill with pie weights. Transfer to a baking sheet and bake 15 minutes. Remove foil and weights. Bake until golden, 5 minutes. Cool. 

In bowl, whisk egg yolks and cornstarch together.

In a pot, mix milk and sugar; over medium-high bring to a boil. Whisk half of the milk mixture into the yolk mixture; stir back into the pot. Over medium-low, cook, stirring, until thick, 2-minutes. Remove from heat. Stir in remaining 3 tablespoons of butter and spoon mixture into crust. Cover, cool, and chill.

Place 2/3 of bananas on filling. Top with whipped cream, remaining bananas and drizzle caramel on top.

Woman's World 2026