Mauritian Banana Tart
When I made it I used a tad of Rum Extract.
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- prepared pie dough ( i used a butter crust with a tab of sugar in it)
- 4 Tbsp
- brown sugar (more if bananas aren’t very sweet)
- scapings of the center of 1 vanilla bean,
- red, blue, and yellow food coloring (optional) i didn't do this step!
- egg, beaten with 1 tbsp water
- 1 tsp
- rum extact or 2 tablespoons of rum, optional, this is what i add to the recipe.
Roll out 1/2 the prepared pie dough and line the bottom of an 8″ tart pan. Next, roll out the rest of the dough and, using a ruler, cut long strips.
Place the peeled bananas in a large mixing bowl.
Next, scrape out the vanilla bean and add its black, sparkling vanilla caviar to the bananas along with the brown sugar and a pinch of salt.
Now, mash everything together a bit (you can leave the bananas somewhat chunky). Then cook the mixture in a pot over medium/low heat for 20-30 minutes, or until quite dried out and thickened. Stir frequently to avoid burning, lowering heat as needed. Set the banana mixture aside to cool slightly.
In a small bowl, mix together one drop each of the red, yellow and blue food coloring to make brown. Adjust as needed to get the exact color you’d like. Then, stir the color into the banana mixture – a little at a time – until darkened enough to stand out. Add the banana filling, using a spatula to smooth the top of the mixture as much as possible.
Brush with egg wash and bake until golden (about 45 minutes). It is nice if the tart has a slightly domed shape
Serve warm, room temperature or chilled