Banana Tart, Brown Sugar, Sour Cream is the best. Made with brown sugar custard and sour cream. Seriously. Delicious.
Brown Sugar Custard Banana Tart with Sour Cream…..
I do love a tart or a pie. I think that this may have something to do with my Father, who randomly made pies when we went on holidays.
As a child , my parents felt compelled to pack my sisters and I into the back of a car with our Grandmother and a Pekingese dog, and drive. We drove , with increasing lengths of caravans, through every school holiday, hot , cold, or raining , and through every town in NSW. I believe that they had our education in mind or perhaps they just needed to escape life in the suburbs. Four children under 5 and a dependant Grandmother could possibly be a test of a saints patients at home , let alone in a confined space. On top of this the Pekingese Dog had to be monitored closely as inexplicably, it was not de-sexed and had tendencies to wander
Fruit was a staple, and often we had excess, as in reality we preferred ice cream and biscuits. Dad would sit at the caravan table with the ingredients to make pastry. Flour, icing sugar and softened butter, and with a knife, on the formica caravan table, he would combine the ingredients into a soft dough that he pushed into a tart case, this dough intrigued me, soft and pliable it cooked into a short buttery biscuit that I loved. This was baked in a tiny caravan style oven. I have never forgotten the taste of his most memorable tart, made with blackberries. These were collected from a bush in the Kosciusko national park after a memorable day trying to drive our 25 foot caravan up to the top lookout.
This little tart is quite versatile. Bananas are a fruit that most of us can get our hands on , no matter where you are in the world , so I have thought of a few extra ways it can be dressed up in order to ensure a spectacular entrance when you bring it out.
It is inspired by a recipe by the Gourmet Farmer, Mathew Evans. You can add any nuts that you like, exchange the sour cream for creme fraiche. Use bananas or use any other cooked or soft fruit you like…. maybe even jam or guava or quince paste, underneath the soothing blanket of sour cream and brown sugar and brulee the hell out of it.
The versatility lies here. Serve it in it’s naked glory, simple and lush or..
When making the custard, use a darker brown sugar if you want ( like Billingtons dark muscavado). On the flip side you could also use white sugar, caster of course.
As I said, above, you can use Creme Fraiche instead of sour cream or even thickened cream. ( if necessary) Add grated or melted chocolate to the base before the bananas, or sprinkle with praline.
The top can be succesfully bruleed by adding a sprinkling of sugar and using the blow torch, or cover the finished top with shaved chocolate…..
This one is with chocolate and praline for good measure
Any way, this would be all a bit fancy for Dad, the extent of his pie making was a caravan and a captive audience .
Banana Tart, Brown Sugar, Sour Cream
Ingredients
- 250 gm flour 1 2/3 cup
- 125 gm butter cold unsalted
- 75 gm icing sugar
- 2 whole egg yolks
- 1 Tablespoon water
- Filling
- 3 whole egg yolks
- 75 gm brown sugar
- 300 gm sour cream
- 3 whole bananas sliced
- 5 ml vanilla
- 50 gm nuts are optional (macadamias walnuts, pecans or hazelnuts)
Instructions
- Oven preheated to 180 C/ 350 F.
- Use a loose bottomed tart tin 24 cm / 10 in, (shallow)
- Sift the icing sugar onto a work surface, add butter and work together. Add egg yolks and mix until combined, then slowly add flour, a pinch of salt, and 1 Tablespoon iced water. Work together until mixed. Shape into a rectangle. Wrap and chill
- Alternatively, use a food processor. Starting with butter sugar and eggs in the same way.
- Once the pastry is pulled together, refrigerate at least 30 min.
- Roll pastry out between two pieces of grease proof paper and line the tart tin. refrigerate for 30 min, or 15 minutes in the freezer.
- Blind bake the pastry ( filled with weights or beans) 10 min or until set, then remove paper and bake till golden ( approx 10 min). Cool
- Whisk the eggs with the brown sugar and vanilla, then whisk in the sour cream.
- Lay the sliced bananas onto the bottom of the pastry and pour over the sour cream mixture.
- Bake this for approximately 30 minutes or until just set. If it is a little wobbly ( not liquid) , this will set when it is cool. If you would like nuts in your tart add them after pouring over the sour cream mixture
- Cool
- The versatility lies here. Serve it in it's naked glory, simple and lush or..
- When making the custard, use a darker brown sugar if you want ( like Billingtons dark muscavado). You could also use white sugar, caster of course.
- As I said, above, you can use Creme Fraiche instead of sour cream or even thickened cream. ( if necessary) Add grated or melted chocolate to the base before the bananas, or sprinkle with praline.
- The top can be succesfully bruleed by adding a sprinkling of sugar and using the blow torch, or cover the finished top with shaved chocolate.....
This looks and sounds divine! I can just imagine the crunchy crust giving way to the soft banana filling. Craving!
This looks delicious!!
Thanks so much for stopping by my blog! Your blog is lovely and wow do those tarts look gorgeous! The brulee on top really makes them something special.
I have been looking at your blog for a while…. loving your photos
Such a beautiful story that accompany a gorgeous looking (and no doubt- tasting) tart!
For the moment, am still licking my fingers after that brownie-raspberry, vanilla mascarpone AND praline that is gloriously reminding how much talent your father has nurtured!
What an interesting recipe! At first I thought it was a brulee tart but banana sounds even more inviting! 🙂
bruleed woah! that looks freaking amazing!