1prepared pie dough ( i used a butter crust with a tab of sugar in it)
4 Tbspbrown 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!
1egg, beaten with 1 tbsp water
1 tsprum extact or 2 tablespoons of rum, optional, this is what i add to the recipe.
How to Make Mauritian Banana Tart
- Preheat the oven to 350F.
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.
- Crisscross the strips over each other without stretching the dough. If you stretch it, it will spring back while baking and pull away from the edges when baked. Use your thumb to seal each strip against the edge of the tin and press off extra dough.
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