Silky, vanilla-scented banana pastry cream fills a crisp, buttery tart shell and yields a rich, custardy mouthfeel.
Thin banana slices add soft texture while a toasted coconut crumble provides a crisp, nutty contrast.
A quickly brûléed sugar top gives a caramelized, slightly bitter finish that balances the sweet cream.
Serve chilled after a long chill for dinner parties or as a special brunch centerpiece.
Ingredients
- For the crust: 1 1/4 cups (140g) graham cracker or digestive crumbs
- For the crust: 3 tbsp (38g) granulated sugar
- For the crust: 6 tbsp (85g) unsalted butter, melted
- For the banana cream: 2 cups (480ml) whole milk
- For the banana cream: 1/2 cup (120ml) heavy cream
- For the banana cream: 1/2 cup (100g) granulated sugar
- For the banana cream: 3 tbsp (24g) cornstarch
- For the banana cream: 3 large egg yolks
- For the banana cream: 2 tbsp (28g) unsalted butter
- For the banana cream: 1 tsp vanilla extract
- For assembly: 2 ripe bananas, peeled and thinly sliced
- For the coconut crumble: 1/2 cup (45g) shredded unsweetened coconut, toasted
- For the coconut crumble: 1/3 cup (45g) all-purpose flour
- For the coconut crumble: 1/4 cup (50g) packed light brown sugar
- For the coconut crumble: 3 tbsp (42g) cold unsalted butter, cubed
- For brulee finish: 1/3 cup (65g) granulated sugar
Instructions
- Preheat oven to 350°F (175°C). In a bowl combine crumbs, sugar and melted butter until evenly moistened. Press the mixture into the bottom and up the sides of a 9-inch tart pan with removable bottom. Chill 10 minutes.
- Blind-bake the crust for 12–14 minutes until set and lightly golden. Cool on a rack while preparing fillings.
- Make the coconut crumble: toss toasted coconut, flour and brown sugar in a bowl. Cut in cold butter until pea-size clumps form. Spread on a sheet and bake 10–12 minutes at 350°F, stirring once, until golden and crisp. Cool.
- For the banana cream: whisk egg yolks, sugar and cornstarch in a bowl until smooth and pale. Heat milk and cream in a saucepan just to simmer; remove 1/3 cup hot milk and whisk into the yolk mixture to temper.
- Return tempered yolks to the saucepan and cook over medium, whisking constantly, until the custard thickens and comes to a gentle boil, about 2 minutes. Remove from heat and whisk in butter and vanilla until glossy.
- Pass the custard through a fine sieve into a bowl to ensure smoothness. Cover surface with plastic wrap to prevent a skin and cool to room temperature, then chill until cold, about 1–2 hours.
- To assemble: spoon a thin layer of chilled pastry cream into the crust, arrange a single layer of banana slices, then pour remaining cream over to cover. Smooth the top and chill the tart at least 3 hours or overnight to set.
- Just before serving, sprinkle coconut crumble evenly over the tart. Evenly dust 1/3 cup granulated sugar over the surface in a thin layer and use a kitchen torch to caramelize until the sugar melts and forms a crisp, amber crust. Alternatively, place under a hot broiler for 1–2 minutes, watching closely.
- Let the brûlée top harden for 2–3 minutes, then slice with a hot, dry knife for clean cuts. Serve chilled or at cool room temperature.
Tips or Variations
- For extra depth, stir 1 tbsp dark rum or banana liqueur into the cooled pastry cream before chilling.
- Swap graham crumbs for almond cookie crumbs for a nuttier crust, and toast coconut lightly to intensify flavor.