banana pudding creme brulee tart

How To Make banana pudding creme brulee tart

• Step 1
  Preheat oven to 275F.
• Step 2
  In a large bowl, beat egg yolks and brown sugar at high speed with an electric mixer until thick and light.
• Step 3
  In a saucepan, combine cream, banana puree, vanilla extract, vanilla bean, reserved vanilla bean seeds, and salt. Cook over medium heat, whisking often, just until mixture begins to boil; remove from heat. Add butter, whisking until melted and combined.
• Step 4
  Slowly ladle 1 cup hot cream mixture into egg yolk mixture, whisking constantly to combine. Pour egg yolk mixture back into cream mixture; strain mixture through a mesh sieve into baked wafer crust. Smooth mixture with a spatula.
• Step 5
  Bake until set, approximately 55 minutes. Remove from oven. Let tart cool to room temperature. Refrigerate for at least 4 hours.
• Step 6
  Sprinkle 3 tablespoons sugar evenly over tart. Holding a kitchen torch at least 6 inches away from the surface of tart, carefully caramelize sugar. Let rest for 2 minutes. (You may also cramelize sugar by placing tart under a broiler for a few minutes. Prop the oven door open, and watch carefully to ensure that sugar does not burn.)
• Step 7
  Place banana slices on a baking sheet, and sprinkle with remaining 1 tablespoon sugar. Caramelize with torch. Garnish tart with banana. Serve immediately.
• Step 8
  For the wafer crust: Preheat oven to 350F. In a medium bowl, combine cookie crumbs, butter, and brown sugar. Press into the bottom and up the sides of a 9 1/2 inch tart pan with a removable bottom. Using a pastry brush, lightly coat bottom crust with egg white.
• Step 9
  Bake until golden brown, 8-10 minutes Remove from oven, and cool on a wire rack.
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