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Categories:
cake flour salt vegetable shortening brown sugar sugar egg yolk banana vanilla sugar cornstarch salt milk egg yolks banana vanilla banana raspberries strawberry blackberry blueberries apple jelly mint
Viewed: 53 - Published at: 6 years agoIngredients
- 3 cups cake flour (not self-rising)
- 34 teaspoon salt
- 23 cup vegetable shortening
- 1 cup packed light brown sugar
- 12 cup granulated sugar
- 1 large egg yolk
- 1 small banana, mashed
- 1 12 teaspoons vanilla extract
- 13 cup granulated sugar
- 2 tablespoons cornstarch
- 18 teaspoon salt
- 2 cups milk
- 2 large egg yolks
- 1 teaspoon banana extract
- 12 teaspoon vanilla extract
- 1 large ripe banana
- 1 cup raspberries
- 1 cup strawberry, hulled, halved
- 1 cup blackberry
- 12 cup blueberries
- 2 tablespoons apple jelly
- fresh mint and whipped cream, for garnish (optional)
Method
- Tart Shells: In medium-size bowl, whisk together cake flour and salt.
- In large bowl, beat together shortening and sugars until smooth.
- Beat in yolk and banana.
- Add vanilla.
- On low speed, slowly beat in flour mixture until dough comes together.
- Pat into disk; wrap; chill 30 minutes to 1 hour.
- Custard: In medium-size saucepan, mix sugar, cornstarch and salt.
- Gradually stir in milk.
- Bring to boiling over medium-high heat, stirring until thickened, 8 minutes.
- Boil 3 minutes.
- Reduce heat to low.
- In small bowl, whisk yolks slightly.
- Beat in about 1/4 cup hot milk mixture.
- Slowly pour yolk mixture into milk mixture in saucepan over low heat, stirring quickly and constantly, to prevent lumping.
- Heat, stirring, until custard thickens enough to coat back of spoon and registers 160 degrees F on instant-read thermometer, about 3 minutes.
- Remove saucepan from heat.
- Stir in banana and vanilla extracts.
- Scrape into a bowl; cover surface directly with plastic wrap.
- Refrigerate until chilled, about 1 hour.
- Once dough has chilled, heat oven to 325 degrees F. Coat four 3 -1/2 x 3/4-inch tart pans, four 3 x 1-inch tart pans, four 3 x 1/2-inch tart pans and four 2-1/4 x 3/4-inch tart pans with cooking spray.
- For 2 larger-size tart pans, use 3 tablespoons dough for each pan.
- For 2 smaller pans, use 2 tablespoons dough for each pan.
- With rolling pin, roll out each portion of dough into circle 1 inch larger than diameter of top of tart pan.
- Fit dough into pans, pressing over bottom and up sides.
- Prick bottoms lightly all over with fork.
- Place pans on baking sheet.
- Bake in 325 degree F oven until edges are lightly golden and tarts are slightly puffed, about 18 minutes.
- Transfer tart pans to wire rack; let cool completely.
- Use a small knife to carefully pry tart edges from pans; gently remove shells from pans.
- Makes about 16 assorted tarts.
- Glazed Fruit: Place tart shells on serving platter.
- Slice banana; place 1 slice in bottom of smallest tarts, 2 slices in the 3 x 1/2-inch tarts and 3 slices in 2 largest-size tarts.
- Cover banana slices with 1 to 2 tablespoons custard to fill tart to edge.
- Chill 90 minutes before serving.
