I made banana jam and gave it away as a gift. When my friend said she mixed it with whipped cream ate it by the spoonful. The word "tart" formed in my head and the rest is history! It was love at first forkful!
1Tart:Preheat oven to 350.
In a small bowl, whisk together the egg yolk, water and rum extract and set aside.
2In a large bowl, sift the flour, sugar and salt. Using a pastry cutter, cut the butter into the flour mixture until the butter pieces are no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.
3Transfer the dough to a work surface, pat into a ball and flatten into a disk. Roll out the dough until the dough is about 1/8 inch thick and 2 inches greater in diameter than your tart pan.
4On a lightly floured surface, dust the top of the dough or the rolling pin with flour as needed and roll out into an 11-inch round about 1/8 inch thick. Fold the dough in half and carefully transfer to your round tart pan. Press the dough firmly and evenly into the pan, ensuring that the sides are not too thick. Trim the top.
5Line the tart shell with parchment paper and fill with pie weights. Bake the tart shell until the ridges are beginning to brown, about 15 minutes. Remove the parchment and weights and bake until the center is golden brown, approximately 10 minutes. Transfer to a wire rack and let the tart shell cool completely.
While baking your tart make this portion. In medium saucepan, mix in crushed bananas, lemon juice, cinnamon, nutmeg and pectin. Stir constantly while bringing up to a boil.
7Add brown and white sugars and butter and stir constantly until this brought to a boil and boil hard for 1 minute. Remove from heat, add banana liqueur and mix in. Place in container and let this completely cool and thicken.
After tart has cooled spread ½ c of the banana mixture on the bottom of the tart.
In medium saucepan, put ½ c brown sugar, flour, butter, rum and egg yolk and mix well. Whisk in milk. Place on medium heat and stir constantly until you have a thick and brown caramel. Remove from heat and allow to cool for 5 minutes. Pour onto banana layer in the tart and cool completely.
Finely chop the chocolate and place in medium bowl. In small saucepan, heat cream over medium heat until it reaches just a boil.
10Pour over chocolate and whisk until smooth. Stir in rum. Cool for 3 minutes and pour over caramel layer. Refrigerate until set.
11Garnish the top of the tart, alternating the banana and whipped cream. Serve slices with extra whipped cream, as desired.